Salmonella bacterium was first found by Soholerin in 1839, and described by Theobald Smith (1859-1934) and it isolated by Eberth in 1880 from the mesenteric lymph nodes and spleen of a person died from typhoid fever.
Salmonella was first cultured from the intestines of pigs infected with classical swine fever, by Theobald Smith in 1855.
The bacterial strain was named in recognition of a famous veterinary bacteriologist Daniel Elmer Salmon (1850 - 1914), who ran the United States Department of Agriculture.
Prof. Theobald Smith an American bacteriologist discovered a new species of bacteria (Salmonella enterica, formerly called Salmonella choleraesuis) during his two years at Bureau of Animal Industry (BAI), which he thought was the cause of hog cholera.
In 1886, Smith, collaborating with Salmon, presented the first proof that killed bacteria could be used to induce active immunity in experimental animals.
Salmonella bacteria as a causative agent for gastroenteritis was isolated by Gartner in 1888 from a fatal case of gastroenteritis in a young man who had eaten raw meat taken from a diseased cow.
In 1880, German pathologist Karl Eberth identified S. enterica. It was first cultured in 1884 by Georg Gaffky.
S. typhimurium was isolated by Loeffler in 1892 from an infected mouse. In 1896, Achard and Bensaud isolated an organism to which they gave the name Bacillus paratyphique and this organism according to Boycott (1911) was S. schottmuller.
In 1985 deadliest Salmonella outbreaks occurred when approximately 6,149 cases of Salmonella Typhimurium were reported among people who had consumed 2% pasteurized milk sold in northern Illinois.
History discovery of salmonella
