salmonellosis

salmonellosis /sal·mo·nel·lo·sis/ (sal″mo-nel-o´sis) infection with Salmonella.

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sal·mo·nel·lo·sis (slm-n-lss)

n.

Infection with bacteria of the genus Salmonella, characterized by gastroenteritis and fever, and caused especially by eating improperly stored or undercooked foods.

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Salmonellosis

Food poisoning; an infection by bacteria of the genus Salmonella that usually causes severe diarrhea and may be transmitted to the fetus.

Mentioned in: Maternal to Fetal Infections

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salmonellosis

[sal′mənəlō′sis]

Etymology: Daniel E. Salmon; Gk, osis, condition

a form of gastroenteritis caused by ingestion of food contaminated with a species of Salmonella. It is characterized by an incubation period of 6 to 48 hours followed by sudden colicky abdominal pain; fever; and bloody, watery diarrhea. Nausea and vomiting are common, and abdominal signs may resemble those of acute appendicitis or cholecystitis. Symptoms usually last from 4 to 7 days, but diarrhea and fever may persist for up to 2 weeks. Dehydration may occur. There is no specific treatment. Antibiotics are usually not indicated unless disease has spread beyond the intestine. Adequate cooking, good refrigeration, and careful handwashing may reduce the frequency of outbreaks. See also food poisoning, typhoid fever.

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salmonellosis [sal″mo-nel-o´sis]

infection with certain species of the genus Salmonella, usually caused by the ingestion of food containing salmonellae or their products. The organisms can be found in raw meats, raw poultry, eggs, and dairy products; they multiply rapidly at temperatures between 7° and 46°C (45° and 115°F). Symptoms of salmonellosis include violent diarrhea attended by abdominal cramps, nausea and vomiting, and fever. It is rarely fatal and can be prevented by adequate cooking. Normal cooking temperatures destroy bacteria, even in rare roast beef. In order to avoid salmonellosis, frozen meat should be thawed in the refrigerator rather than at room temperature, leftovers should be refrigerated promptly, and raw eggs should be avoided. In the care of patients with Salmonella infections, enteric precautions are recommended for the duration of the illness.

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salmonellosis (sal´mnelō´sis),

n an infection of the gastrointestinal tract caused by
Salmonella bacteria, usually contracted by the ingestion of tainted food or drink. Symptoms include fever, bacteremia, and lesions.

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salmonellosis

a highly contagious disease of all animal species caused by salmonella. It may cause septicemia, and acute or chronic enteritis. Abortion is a common accompaniment, particularly in food animals and horses. Localization may occur in almost any organ. It is a rare occurrence in companion animals. Called also paratyphoid. The disease is transmissible to humans and is an important zoonosis, with special implications for veterinarians involved in food hygiene.

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Patient discussion about salmonellosis.

Q. What are the symptoms of salmonella infection?

A. Dehydration is the principal clinical concern. The incubation period – the time between ingestion of Salmonella bacteria and the onset of illness – varies from six to 72 hours.Salmonella can cause three different kinds of illness: gastroenteritis, typhoid fever, and bacteremia.Symptoms of Salmonella gastroenteritis include diarrhea, abdominal cramps, fever, nausea, and/or vomiting.In mild cases diarrhea may be non-bloody, occur several times per day, and not be very voluminous; in severe cases it may be frequent, bloody and/or mucoid, and of high volume. Fever generally occurs in the 100°F to 102°F (38°C to 39°C) range. Vomiting is less common than diarrhea. Headaches, myalgias (muscle pain), and arthralgias (joint pain) are often reported as well.Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer. For the full article: http://www.about-salmonella.com/salmonella_symptoms_risks

Q. What is salmonellosis? I heard on the news that there was a salmonella outbreak recently. What is it?

A. Salmonellosis is an infection with a bacteria called Salmonella. Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment.