General Information About Salmonella
Disease Details and Frequently Asked Questions
It is a type of bacterium that infects the intestines and causes diarrhea outbreaks, being the main culprit of food poisoning, especially during the summer months.
It is mostly transmitted to humans through the consumption of raw or undercooked poultry (chicken/turkey), unpasteurized milk, poorly washed greens, and raw eggs (homemade mayonnaise, raw meatballs).
Sudden onset of watery diarrhea, severe abdominal cramps, high fever, nausea, vomiting, and sometimes blood in the stool, appearing 12 to 72 hours after the bacteria enter the body.
Healthy adults recover from the disease in a few days. However, in infants, the elderly, and immunocompromised individuals, severe diarrhea causes fatal fluid loss (dehydration). Furthermore, if the bacteria enter the bloodstream (bacteremia), it creates a life-threatening risk.
A definitive diagnosis is made by cultivating the Salmonella bacteria in a Stool (Feces) Culture laboratory test from a patient presenting with food poisoning complaints.
In mild cases, antibiotics are not recommended because they can prolong the duration the bacteria stay in the intestine; only IV fluids or abundant oral hydration are administered. If the disease has entered the bloodstream or the patient has low immunity, strong intravenous antibiotics such as Ciprofloxacin or Ceftriaxone are used.
Our health library contents are prepared for informational purposes only and with scientific data available at the time of recording. For all your questions, concerns, diagnosis, or treatment regarding your health, please consult your doctor or a healthcare institution.
