Nontyphoidal

Nontyphoidal, in medical usage, refers to infections caused by Salmonella enterica serovars other than Salmonella Typhi and Salmonella Paratyphi. The term is most often applied to nontyphoidal Salmonella (NTS) illnesses, which typically cause gastroenteritis rather than typhoid fever. NTS comprises many serotypes, including Enteritidis and Typhimurium, and is a major cause of foodborne illness worldwide.

Clinical presentation usually follows ingestion of contaminated food or water. Incubation is about 6 to 72 hours, and symptoms include acute diarrhea (which may be bloody), abdominal cramps, fever, nausea, and vomiting. Most immunocompetent individuals recover without antibiotics within several days, with fluid and electrolyte management driving treatment. However, young children, older adults, and people with weakened immune systems are at greater risk for dehydration and complications, and NTS can rarely lead to bacteremia, focal infections, or meningitis.

Diagnosis relies on stool culture or molecular methods to identify Salmonella serotypes. Management is primarily supportive; antibiotics are reserved for invasive disease, severe illness, or high-risk patients, as they can prolong bacterial shedding and may not improve outcomes in uncomplicated cases. Antibiotic resistance, including reduced susceptibility to fluoroquinolones and extended-spectrum beta-lactamases, has emerged in some NTS strains and complicates treatment choices.

Prevention focuses on safe food handling and proper cooking of poultry, eggs, meat, and dairy products, along with prevention of cross-contamination and thorough hand hygiene after contact with animals or their environments. Public health efforts emphasize surveillance, outbreak investigation, and strategies to reduce contamination in the food supply.