Salmonellosis

Salmonellosis is a symptomatic infection caused by bacteria of the genus Salmonella. It is one of the most common diseases to be known as food poisoning (though the name refers to food-borne illness in general). These are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. In humans, the most common symptoms are diarrhea, fever, abdominal cramps, and vomiting. Symptoms typically occur between 12 hours and 36 hours after exposure, and last from two to seven days. Occasionally more significant disease can result in dehydration. The old, young, and others with a weakened immune system are more likely to develop severe disease. Specific types of Salmonella can result in typhoid fever or paratyphoid fever. Typhoid fever and paratyphoid fever are specific types of salmonellosis, known collectively as enteric fever, and are, respectively, caused by salmonella typhi and paratyphi bacteria, which are only found in humans. Most commonly, salmonellosis cases arise from salmonella bacteria from animals, and chicken is a major source for these infections. There are two species of Salmonella: Salmonella bongori and Salmonella enterica with many subspecies. However, subgroups and serovars within a species may be substantially different in their ability to cause disease. This suggests that epidemiologic classification of organisms at the subspecies level may improve management of Salmonella and similar pathogens. Both vegetarian and non-vegetarian populations are susceptible to Salmonella infections. Infection is usually spread by consuming contaminated meat, eggs, water or milk, but other foods may spread the disease if they have come into contact with manure. Some pet animals, including cats, dogs, and reptiles, can also carry and spread the infection. Diagnosis is by a stool test or blood tests. Procedures to prevent the disease include proper washing and preparation of food,...