Salmonella is typically thought of as a food-borne illness. Although food poisoning can come from a number of different pathogens, Salmonella is the most common. This bacterial infection usually arises from eating improperly prepared food. Although food poisoning from Salmonella is rarely serious, it can be inconvenient and painful.
Identification
Salmonella describes a group of bacteria. These bacteria are rod shaped, do not form spores and have small flagellae that protrude in all directions. There are over 2,300 different kinds of Salmonella bacteria. In the United States, the two most common forms of Salmonella are S. enteritidis and S. typhimurium.
Salmonellosis
Salmonellosis (also known as Salmonella enterocolitis) is the result of a Salmonella infection in the digestive tract. According to the Food Diseases Active Surveillance, it is the most common form of "food poisoning" in the United States. Salmonellosis can result from eating contaminated poultry and eggs, as well as unwashed fruits and vegetables.
Symptoms of Salmonellosis
Salmonellosis can cause abdominal cramping, pain or tenderness. It can also cause other gastrointestinal symptoms, such as nausea, vomiting and diarrhea. Other symptoms include headache and fever. These symptoms typically last for four to seven days and are most serious in children, the elderly and patients with compromised immune systems.
Treatment
In most cases, patients with salmonellosis won't need any treatment, and the infection will resolve on its own. Sometimes, however, the diarrhea that salmonellosis causes can cause the patient to become dehydrated, which may require intravenous fluids. If the infection spreads from the intestines to the bloodstream, antibiotics may be given.
Prevention
One of the most effective ways of preventing salmonellosis is through proper food preparation. Thoroughly cooking meat, especially poultry, is critical. It is also important to avoid consuming undercooked eggs, including poached or eggs sunny-side up. An additional detail is to avoid cross-contamination as a result of using utensils or cutting surfaces that have touched raw meat or other foods.
