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Salmonella. A genus of paratyphoid bacteria (q.v.) that causes severe gastrointestinal upsets in man and whose symptoms include abdominal cramps, diarrhea and vomiting. Bakery ingredients, as eggs (q.v.) and their products, milk (q.v.) and milk products, wheat flour (q.v.), and soybean flour (q.v.), among others, are prone to infection. The organisms are quite heat sensitive and are thus readily destroyed by baking and pasteurization (q.v.). All egg products used by bakers are required to be pasteurized to eradicate possible salmonella infections.