Salmonellosis, << `sal` muh nuh LOH sihs, >> is a common type of food poisoning. It is often called salmonella because it results from infection by certain types of Salmonella bacteria. People get salmonellosis from food or water contaminated with these bacteria. Poultry, milk, eggs, and products made from eggs are the foods that most often carry the bacteria. There are also other types of Salmonella bacteria that cause a number of other infectious diseases. For example, the Salmonella typhi bacterium causes typhoid fever.
Salmonellosis is usually confined to the intestines. It may spread throughout the body in chronically ill people and in people who have a deficient immune system or sickle cell anemia. The bacteria cause symptoms of the disease by releasing a poison called a toxin. The toxin stimulates the secretion of fluids in the small intestine, producing diarrhea. Other symptoms of salmonellosis include nausea, abdominal pain, and fever.
Most adults who get salmonellosis recover in two to five days. The disease may last longer and be more severe in infants and elderly people. Severe cases are sometimes treated with antibiotics. People can best prevent salmonellosis by refrigerating prepared foods, by thoroughly cooking poultry and other foods that may carry the bacteria, and by carefully washing their hands before meals.
