Salmonella

Salmonella is a rod shaped bacterium found in animals, especially poultry and pigs. Environmental sources of the salmonella include water, soil, insects, factory surfaces, kitchen surfaces, animal faeces, raw meats, raw poultry, and raw seafoods.

Salmonella. typhi and the paratyphoid bacteria normally cause septicemic and produce typhoid or typhoid-like fever in humans. Other forms of salmonellosis generally produce milder symptoms.

Arthritic symptoms may follow 3-4 weeks after onset of acute symptoms.

Incriminated foods

Raw meats, poultry, eggs, milk and dairy products, fish, shrimp, frog legs, yeast, coconut, sauces and salad dressing, cake mixes, cream-filled desserts and toppings, dried gelatine, peanut butter, cocoa, and chocolate. Various Salmonella species have long been isolated from the outside of egg shells.

The present situation with Salmonella enteritidis is complicated by the presence of the organism inside the egg, in the yolk. This and other information strongly suggest vertical transmission, i.e. deposition of the organism in the yolk by an infected layer hen prior to shell deposition. Foods other than eggs have also caused outbreaks of Salmonella enteritidis disease.

Target Populations

All age groups are susceptible, but symptoms are most severe in the elderly, infants, and the infirm patients suffer salmonellosis frequently (estimated 20-fold more than general population) and suffer from recurrent episodes.

More food poisoning organisms