A common form of food poisoning that sometimes is fatal comes from meat or vegetables contaminated by a bacterial genus, Salmonella, of which there are many species. The infection, known as salmonellosis, is characterized by nausea, vomiting, diarrhea, and abdominal pains and is caused by infected and insufficiently cooked beef, pork, or poultry, or by
food, drink, or equipment contaminated by the excreta of infected animals. Many recent outbreaks of Salmonella poisoning resulted from frozen poultry that was not properly defrosted before cooking.
A veterinary surgeon, Dr. Daniel Elmer Salmon (1850-1914), identified the Salmonella genus and gave his name to it. Animals are subject to this infection, too. Dr. Salmon was at one time an investigator for the U.S. Department of Agriculture and became the chief of the Bureau of Animal Industry.