Salmonella serovar Typhimurium DT104, which is resistant to at least five different antibiotics and which has caused an increasing number of foodborne illnesses since 1995, might be stronger and more infectious because of its DNA.

According to Medical News Today, Dutch researcher Armand Hermans discovered new genetic information in the DNA of this strain of Salmonella when compared with another strain of the pathogen. This additional genetic information might be the reason for the strain’s improved survival and increased infection rate.

Hermans studied how the strain behaved under a number of extreme conditions, including a hot, acid- or oxygen-free environment. The pathogen’s “survival characteristics” remained active under all of the conditions imposed, however, its “pathogenic characteristics” were active under a few of the tested conditions. This indicates the strain always does what it can to survive, however, strain DT104’s pathogenic characteristics are switched on only in the intestines, where the infection actually takes place.

Salmonella serovar Typhimurium DT104 is a foodborne pathogen that is resistant to antibiotics. It is considered dangerous for humans. An increase in the number of infections caused by this strain has been observed around the world.

For more information about Salmonella food poisoning, visit the pages of this blog and the website foodpoisoning.com.  To learn more about E. coli food poisoning, or giardiasis, please visit E. coli Lawsuit and Giardia Lawsuit.