Salmonella History
Dr. Tomislav Meštrović, MD, Ph.D.
Reviewed by Benedette Cuffari, M.Sc.
https://www.news-medical.net/health/Salmonella-History.aspx
Salmonella is an important bacterial genus that causes one of the most common forms of food poisoning worldwide. Throughout history, typhoid fever, which is caused by Salmonella enterica serovar Typhi, triggered many dire outbreaks. Over time, people eventually recognized the link between this disease and contaminated food or beverages.
Karl Joseph Eberth, who was a physician and student of Rudolf Virchow, discovered the bacillus in the abdominal lymph nodes and the spleen in 1879. After he had published his observations in 1880 and 1881, his discovery was subsequently confirmed by German and English bacteriologists, including Robert Koch.
The genus “Salmonella” was named after Daniel Elmer Salmon, who was a veterinary pathologist who ran the United States Department of Agriculture (USDA) microorganism research program in the 1800s. Together with Theobald Smith, Salmon found Salmonella in hogs that succumbed to the disease known as hog cholera.
(continues with the story of “Typhoid Mary”)
The rest of the Salmonella keyword, sorted:
It is unlikely that it was salmonella, it does not cause the symptoms described https://en.wikipedia.org/wiki/Cocoliztli_epidemics and has too low a mortality rate.
Typhi is transmitted through the fecal-oral route, usually by contaminated water or food. The incubation period of typhoid fever is typically 6–30 days. Untreated, it has a mortality rate of 12%–30%
https://www.cdc.gov/mmwr/volumes/69/wr/mm6920a2.htm