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Salmonella infection is usually caused by eating raw or undercooked meat, poultry, and eggs or egg products or by drinking unpasteurized milk. The incubation period — the time between exposure and illness — can be 6 hours to 6 days. Often, people who have salmonella infection think they have the stomach flu.
Possible signs and symptoms of salmonella infection include:
•Diarrhea
•Stomach (abdominal) cramps
•Fever
•Nausea
Most people don't need to seek medical attention for salmonella infection because it clears up on its own within a few days.
However, if the affected person is an infant, young child, older adult or someone with a weakened immune system, call a health care provider if illness:
•Lasts more than a few days
•Is associated with high fever or bloody stools
•Appears to be causing dehydration, with signs such as such as urinating less than usual, dark-colored urine and having a dry mouth and tongue
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Infected food and water
Commonly infected foods include:
Improperly handled food
Many foods become contaminated when prepared by people who don't wash their hands thoroughly after using the toilet or changing a diaper or after handling contaminated food.
Infected surfaces
Infection can also occur if people touch something that is contaminated and then put their fingers in their mouths.
Increased exposure Stomach or bowel disorders
The body has many natural defenses against salmonella infection. For example, strong stomach acid can kill many types of salmonella bacteria. But some medical problems or medications can short-circuit these natural defenses. Examples include:
Immune problems
Some medical problems or medications appear to increase your risk of catching salmonella by weakening your immune system. This interferes with your body's ability to fight infection and disease. Examples include:
Dehydration
If you can't drink enough to replace the fluid you're losing from diarrhea, you may become dehydrated. Warning signs include:
Bacteremia
If salmonella infection enters your bloodstream (bacteremia), it can infect tissues throughout your body, including:
Reactive arthritis
People who have had salmonella are at higher risk of developing reactive arthritis from salmonella infection. Also known as Reiter's syndrome, reactive arthritis typically causes:
The U.S. Department of Agriculture (USDA) oversees and updates inspection, sampling and testing programs for poultry and meat. The purpose is to cut the number of salmonella infections in the United States.
You can avoid getting salmonella and spreading bacteria to others in several ways, including safely preparing food, hand-washing, avoiding contamination, and not eating raw meat, dairy or egg products.
•Mayo Clinic Minute: Keeping Thanksgiving salmonella-free
•Mayo Clinic Minute: Tips to avoid salmonella infection
CDC estimates Salmonella bacteria cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year. Food is the source for most of these illnesses. Most people who get ill from Salmonella have diarrhea, fever, and stomach cramps. Symptoms usually begin 6 hours to 6 days after infection and last 4 to 7 ...
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Salmonella. A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic ...
Salmonella enterica subsp. salamae. Salmonella is a genus of rod-shaped (bacillus) gram-negative bacteria of the family Enterobacteriaceae. The two known species of Salmonella are Salmonella enterica and Salmonella bongori. S. enterica is the type species and is further divided into six subspecies [2] [3] that include over 2,650 serotypes. [4]
