GC: n

S: WHO – http://www.who.int/mediacentre/factsheets/fs139/en/ (last access: 24 August 2016); http://healthvermont.gov/prevent/salmonella/Salmonella.aspx (last access: 24 August 2016).

N: 1. salmonella ‎(plural salmonellas or salmonellae): Any of several rod-shaped bacteria, of the genus Salmonella, that cause food poisoning and other diseases.
Salmonella: 1913, the genus name, coined 1900 in Modern Latin by J. Lignières in reference to U.S. veterinary surgeon Daniel E. Salmon (1850-1914), who isolated a type of the bacteria in 1885.
2. salmonella (genus Salmonella), group of rod-shaped, gram-negative, facultatively anaerobic bacteria in the family Enterobacteriaceae. Their principal habitat is the intestinal tract of humans and other animals. Some species exist in animals without causing disease symptoms; others can result in any of a wide range of mild to serious infections termed salmonellosis in humans. Most human infections with Salmonella result from the ingestion of contaminated food or water.
3. Salmonella typhi causes typhoid fever; paratyphoid fever is caused by S. paratyphi, S. schottmuelleri, and S. hirschfeldii, which are considered variants of S. enteritidis.

S: 1. OED – http://www.etymonline.com/index.php?term=salmonella (last access: 24 August 2016); https://en.wiktionary.org/wiki/salmonella (last access: 24 August 2016). 2 & 3. EncBrit – https://global.britannica.com/science/Salmonella (last access: 24 August 2016).

SYN:
S:

CR: alimentary toxic infection, bacterium, salmonellosis, typhoid fever.