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

Food intoxications

A wide variety of foods and food products derived from plants and animals support the growth of pathogenic and toxigenic bacteria, resulting in food-borne diseases such as food infection and food intoxication or poisoning which is a major public health problem globally.

Food intoxication is a form of food-borne illness caused by ingesting exotoxins made by organisms such as bacteria, fungi etc or by consuming the foods that are naturally toxic to humans and animals. Bacterial growth and toxin production in foods are influenced by various intrinsic (e.g. pH, moisture, redox potential, nutrients) and extrinsic (e.g. temperature) factors.

Toxins can cause food-borne diseases such as gastrointestinal and systemic disorders. Toxins, not bacteria, cause illness. Toxins may not alter the appearance, odor or flavor of food. Common kinds of bacteria that produce toxins include Staphylococcus aureus and Clostridium botulinum.

The intoxication usually comes with an abrupt and violent onset of vomiting, nausea, cramps, and exhaustion, often accompanied by diarrhea and low-grade fever, and sometimes, low blood pressure. Symptoms occur between 1 to 8 hours after ingestion of enterotoxin, but usually between 2 to 4 hours.

In the case of Clostridium perfringens, illness is caused by toxins released in the gut when large numbers of vegetative cells are eaten.

Any person can get intoxication, which is widespread and relatively frequent. About 25% of U.S. population is carriers of Staphylococcus aureus.

Food intoxications

Deficiency of calcium

Calcium is an essential nutrient which must be provided regularly in human diet.

It is necessary for normal blood clotting, transmission of nerve impulses, muscle contraction, hormone secretion and enzyme activation. Calcium deficiency usually remains undiagnosed for years because the bones serve as a reservoir and continue to release calcium into the blood.

Calcium deficiency can lead to the following problems: arching joints, brittle nails, eczema, elevated blood cholesterol, heart palpitation, hypertension (high blood pressure), insomnia, muscle cramps, nervousness, numbness in the arms and/or legs, a pasty complexion, rheumatoid arthritis, rickets, and tooth decay.

A reduction in plasma calcium results in tetany, a hyperactivity of the motor muscles, facial spasm, and spasm in the wrist and metatarsophalangeal joints.

Eventually, low calcium can manifest as osteoporosis, with accompanying bone fractures and loss of height. It is well established that supplemental calcium can improve bone mineral density, although calcium alone is inadequate or prevent to treat osteoporosis.

Deficiencies of calcium are also associated with cognitive impairment convulsions, depression, delusions and hyperactivity.

Negative calcium balance, where output exceeds intake, can lead to lack of calcium in the bones and the bending of leg bones under the weight of the body. This condition is called rickets. Rickets is caused most commonly by vitamin D deficiency, but lack of calcium and phosphorus can also be a basis for this disease.
Deficiency of calcium