The two most common strain types in the U. Typhoid fever is a life-threatening illness caused by Salmonella enterica serotype Typhi and Salmonella enterica serotype Paratyphi.
Most people become infected with typhoid fever after traveling abroad to certain areas where the disease is common. In addition to having a fever, other symptoms of typhoid and paratyphoid fever include stomach pain, diarrhea, constipation , headache, loss of appetite, and weakness.
Pets usually become infected with salmonella from eating pet food or drinking water contaminated with the bacteria. But they can be carriers of the bacteria and transmit the illness to you, the FDA reports. Dogs, for example, can spread the bacteria through their stools and saliva because the bacteria lives in their intestinal tract. Cats can spread it by jumping on kitchen countertops or dining tables.
Dogs can also spread the bacteria by giving people kisses, so to help you avoid infection, wash up if they lick you, and keep surfaces in your home clean. Other animals that are known to spread salmonella are turtles and lizards, chicken, ducks and geese, mice and rats, and farm animals, like goats, cows, and pigs. People infected with salmonella may be at risk for a form of arthritis.
According to the American College of Rheumatology , reactive arthritis is a painful inflammatory joint disease that occurs in reaction to an infection by certain bacteria in the genitals such as chlamydia or the bowel such as salmonella. Usually, once the infection clears up, the arthritis clears up. Knotts says one of the more serious, long-term salmonella-related complications to be concerned about is post-infectious irritable bowel syndrome IBS , which can last for days, weeks, and even months.
According to a study in Clinical Infectious Diseases , anywhere from 4 to 32 percent of patients with post-infectious IBS had recovered from an illness due to salmonella, among other foodborne bacteria. Most salmonella-related gastroenteritis cases resolve in a week without any treatment. Patients should drink plenty of fluids to help replenish fluids lost from diarrhea and vomiting.
In some severe cases, or if a person is at greater risk for complications, antibiotics may be prescribed to treat the infection. There is some evidence that common ingredients in your kitchen pantry may also help. Questions and Answers. Minus Related Pages. What are Salmonella?
What illness do people get from Salmonella infection? What are the symptoms of infection? Most people with Salmonella infection have diarrhea, fever, and stomach cramps. Salmonella are a diverse group of bacteria. How is Salmonella infection diagnosed? How is infection treated? Antibiotic treatment is recommended for: People with severe illness People with a weakened immune system, such as from HIV infection or chemotherapy treatment Adults older than 50 who have medical problems, such as heart disease Infants children younger than 12 months.
Adults age 65 or older Can infection cause long-term health problems? How do people get infected? People can get Salmonella infection from a variety of sources, including Eating contaminated food or drinking contaminated water Touching infected animals, their feces, or their environment Who is more likely to get an infection and severe illness?
Children under 5 years old are the most likely to get a Salmonella infection. Infants children younger than 12 months who are not breast fed are more likely to get a Salmonella infection. Infants, adults aged 65 and older, and people with a weakened immune system are the most likely to have severe infections. People taking certain medicines for example, stomach acid reducers are at increased risk of infection. What should I know about antibiotic resistance and Salmonella?
What can be done to prevent antibiotic resistance and resistant bacteria? Thus, Salmonella is often found in polluted water that has been contaminated with excretions of carrier animals. Important vectors of S. Also, poultry, cattle and sheep are susceptible to contamination by Salmonella ; therefore it can be found in food sources like meats and raw eggs. Pathogenesis of Salmonellosis begins as Salmonella enters the body as contaminated food is ingested.
Virulence factors allow the microbe to invade cells, form a lipopolysaccharide coat, replicate intracellularly and possibly have the ability to disseminate toxin s. After ingestion, colonization takes place in the ileum and colon as S. After invasion, S. While invading the intestines, S. Diarrhea is caused by the secretion of fluid and electrolytes by the large and small intestines during inflammation.
The host defends spreading of S. This event leads to the local production of prostaglandins or other components of inflammatory response [6]. The most dangerous factor of the Salmonella bacteria is that there is no visible or odorous difference between contaminated and non-contaminated foods.
Also, studies have shown that foods such as eggs, chickens, pork, fish, unpasteurized dairy products, raw fruits and vegetables are most likely to carry the Salmonella bacteria. As a result, Salmonella prevention can be mainly achieved by cooking foods at the right temperature to insure that all bacteria are killed. As each meat or poultry product varies, the temperatures for each product is as follows: beef, veal, lamb steaks, roasts, and chops should be cooked to degrees F; all cuts of pork cooked to degrees F; ground beef, veal and lamb to degrees F; all poultry to degrees F; fish should reach degrees F, and sauces, soups, and gravy should be brought to a boil when reheating; and lastly, leftovers should be heated to at least degrees F [7].
The most elementary and basic instruction of them all, but the most essential, is washing your hands. As animals can carry fecal matter in their feathers or fur, washing hands after animal contact and avoiding putting them near your face while around animals can prevent or limit Salmonella exposure. Another potential source is found when the food preparer fails to clean kitchen counters or cutting boards properly after using them to cut or prepare raw chicken, eggs, or other meat products containing the bacteria, allowing the bacteria to be transferred to other foods.
While most contaminated foods come from animal food sources, including beef, poultry, milk and eggs, other foods including vegetables can also be contaminated. So, as a precaution wash raw fruits and vegetables thoroughly and keep them separate from all meat products when storing them. Further prevention can be taken by consuming only pasteurized dairy products and being aware of potential new sources of contamination and avoiding them until cleared by the FDA i.
Salmonellosis is an important medical problem in the United States as Salmonella typhimurium commonly causes food-borne disease, with an estimated 1. Salmonella typhimurium organisms are common inhabitants of the gastrointestinal tracts of all animals, including cattle [9].
Thus, humans can be readily exposed to this organism thorough beef and dairy products. Another route of human exposure to Salmonella typhimurium is through unpasteurized orange juice. Of the 95 patients with S. This report warned that Salmonella could contaminate fruits and vegetables, including juices, in addition to beef and dairy products.
Since contaminated orange juice was sold in the U. Risk factor for acquiring DT infection includes exposure to livestock and eating runny or undercooked eggs [11]. Although infection with Salmonella typhimurium usually causes mild self-limited illness, death may occur, especially in immune-compromised hosts [12]. Economical burden due to medical expenses and lost productivity makes salmonellosis a major issue in the United States.
At present, the U. Center for Disease Control tracks and analyzes outbreaks of Salmonellosis and other foodborne illnesses in order to identify measures of control [13]. When an outbreak occurs, the CDC tries to identify the source of the disease and coordinates with the U. Food and Drug Administration to recall all potentially contaminated products. This program uses pulsed-field gel electrophoresis DNA subtyping to distinguish between different strains of foodborne illnesses, including Salmonellosis, and the database allows direct access for all participating laboratories [15].
Since , the United States has permitted the irradiation of meat to help prevent foodborne diseases, and has recently allowed the irradiation of spinach and lettuce [15]. Irradiation of susceptible food products could greatly reduce the risk of bacterial contamination without altering the food itself [16]. These safety measures can help reduce the spread of Salmonella typhimurium and other foodborne diseases as well as help track and control outbreaks.
As a result of recent outbreaks of Salmonella , the U.
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