Salmonellose

Salmonellose, or salmonellosis, is an infectious disease caused by Salmonella bacteria, most commonly the Salmonella enterica species. It is a leading cause of gastroenteritis worldwide and can affect people of all ages. Non-typhoidal Salmonella strains are typically responsible for foodborne illness, while Salmonella Typhi and Paratyphi cause typhoid fever.

Transmission occurs predominantly through ingestion of contaminated food or water, including undercooked poultry, eggs, dairy products, beef, and produce that has come into contact with contaminated surfaces. Direct contact with infected animals or animal environments, and improper food handling or refrigeration, can also spread the bacteria. After ingestion, incubation is usually 6 to 72 hours.

Symptoms vary but commonly include diarrhea (which may be with blood), fever, abdominal cramps, nausea, and vomiting. Most people recover within a week without specific treatment, but dehydration can be serious, especially in young children, the elderly, and those with weakened immune systems. In some cases the infection spreads to blood or other organs, requiring medical care. Stool culture or other laboratory tests help confirm the diagnosis.

Treatment is generally supportive, focusing on fluid and electrolyte replacement. Antibiotics are not routinely used for uncomplicated gastroenteritis and may prolong carriage in some cases; they are reserved for severe, invasive, or high-risk infections and must be guided by a clinician. Prevention relies on proper cooking and pasteurization, avoidance of cross-contamination, good hand hygiene, and safe food handling. Vaccines exist for typhoid but not for most non-typhoidal Salmonella infections.