Salmonellosis: The most common foodborne infections

Salmonellosis is an illness caused by Salmonella bacteria. When Salmonella bacteria are ingested, they pass through a person’s stomach and colonize the small and large intestine. There, the bacteria invade the intestinal mucosa and proliferate. The bacteria can invade the lymphoid tissues of the gastrointestinal tract and spread to the bloodstream.

Salmonellosis ranges clinically from the common Salmonella gastroenteritis (diarrhea, abdominal cramps, and fever) to enteric fevers (including typhoid fever) which are life threatening febrile systemic illness requiring prompt antibiotic therapy. Severe cases of illness requiring hospitalization are more often seen in infants, the elderly, and individuals with impaired immune systems.

Salmonella is a rod-shaped, Gram-negative facultative anaerobe that belongs to the family Enterobacteriaceae. The bacteria can cause cramps, nausea, vomiting, and diarrhea. There are several different types, or strains, of Salmonella bacteria, and they all can make you sick.

Salmonella can be found in soil, water, raw food, and the bowel movements (poop) of some animals, including reptiles like turtles and snakes. Other food sources that are involved in the transmission of Salmonella include fresh fruits and vegetables. In general, food animals such as swine, poultry and cattle are the prime sources of Salmonella infections.

Salmonella gastroenteritis is characterized by the sudden onset of
• diarrhea (sometime blood-tinged),
• abdominal cramps
• fever, and
• occasionally nausea and vomiting.

Illness usually lasts 4–7 days. If the infection spreads to the bloodstream and distant organs, the illness increases in duration and severity and will usually include signs and symptoms related to the organ affected.
Salmonellosis: The most common foodborne infections

Salmonella family

Food poisoning can have many different causes but most frequent culprit is one of the salmonella groups of bacteria.

Salmonellosis is an illness caused by Salmonella bacteria. An infection with these bacteria usually affects the gastrointestinal system (the stomach and intestines) in humans. In more severe cases, Salmonella can spread to the blood, the bones, or even to the fluid around the brain, but these types of infection are less common.

The genus Salmonella, named after the American microbiologist Daniel E. Salmon, who is credited with the discovery of the Salmonella family in the late 1800s. Though named for him, it turns out that Salmon was not the true discoverer of Salmonella - a researcher working under him named Theobald Smith actually deserves the credit. Since then, scientists have identified more than 2,400 types of Salmonella bacteria.

The salmonellae are a family of small, rod-shaped bacteria. They are ubiquitous Gram-negative, facultative intracellular bacteria that replicate in macrophages and neutrophils of the reticuloendothelial systems of numerous animal species.

The salmonella family divided in to two main groups. The first group is the typhoid organisms, called Salmonella typhi and the various type of Salmonella paratyphi.

The second groups of salmonellae cause food poisoning. Nearly all of these infect more than one sort of animal, though they may be found in one species more often than in others.

Scientists have also figured out where Salmonella live, how they spread to humans, and how to reduce their spread among the general public. Even so, each year about 40,000 cases of salmonellosis are reported in the United States, although many more cases go unreported.

Salmonellae always enter the body through the mouth. In the case of food poisoning, they then pass down through stomach and into intestines, where they cause diarrhea.

Other strains of Salmonella can spread to people in foods contaminated with animal feces. This happens when foods such as poultry, eggs, and beef are not processed according to public health standards.

Salmonellosis caused by the ingestion of Salmonella-contaminated poultry products is one of the most common causes of food poisoning in humans.

Fruit and vegetables can also become contaminated from feces in the soil where they are grown. The bacteria can also be spread through prepared foods if infected food handlers do not properly wash their hands after using the bathroom.
Salmonella family