Food Poisoning: Salmonellosis

What is salmonellosis?

Salmonellosis refers to a group of infectious diseases caused by exposure to Salmonella bacteria. This group includes food poisoning (gastroenteritis), blood poisoning (bacteremia), and typhoid fever, each caused by a different type of Salmonella bacteria.

Food poisoning is the most common type of salmonellosis in this country.

How does it occur?

Salmonella bacteria can be found in milk and dairy products, eggs, poultry, and processed meats. You can spread the disease after handling food or utensils contaminated with the bacteria. Infected people and pets such as dogs, cats, and turtles can also spread the disease.

You will get sick with this particular food poisoning 8 to 48 hours after eating contaminated food.

What are the symptoms?

Symptoms of food poisoning include:

• diarrhea (which may contain blood), lasting 3 to 5 days
• fever and chills
• nausea and vomiting
• abdominal cramps.

How is it diagnosed?

The doctor will ask about your symptoms, examine you, and take samples of your blood, stool, and urine. The samples are sent to a lab for testing.

How is it treated?

The doctor will examine you to find out whether your abdomen is tender and whether you have a fever. He or she will check for dehydration (severe loss of body fluids), which could require hospitalization.

Treatment involves controlling your symptoms. If you are undernourished, severely ill, very young, or have sickle cell disease, the doctor may prescribe an antibiotic. Otherwise, antibiotics are not routinely prescribed because they may prolong the carrier state.

Treatment for blood poisoning also includes treatment of any skin sores.

How long will the effects last?

Salmonellosis usually lasts 3 to 5 days. You can continue to carry the disease after you've been infected, whether or not you have symptoms. However, this isn't usually a permanent condition.

How can I take care of myself?

It is particularly important to follow the treatment plan your doctor prescribes. Stay warm. Ask your doctor if you can take aspirin, acetaminophen, or ibuprofen to control your fever. (Anyone under age 21 who may have a viral illness should not take aspirin because aspirin increases the risk of Reye's syndrome.) Keep a daily record of your temperature.

For diarrhea, let your bowel rest by drinking only clear liquids such as water, juice, weak tea, and bouillon. You may also suck on Popsicles. It is important to drink often so you don't get dehydrated. Suck on ice chips if you feel too nauseated to drink anything. Do not eat solid foods because they can cause cramps.

How can I help prevent salmonellosis?

Salmonella bacteria are killed by cooking food thoroughly. Thaw meat properly and cook it especially thoroughly. Wash your hands with soap and very warm water before and after handling food. Always thoroughly clean kitchen counters after each use.

Have proper immunizations against typhoid fever before traveling outside this country or if a member of your household carries the disease. The typhoid vaccine comes in two forms: oral and injection. Both forms are effective. The single-dose injection may give mild side effects, namely, soreness at the site of the shot and, less often, mild fever or headache. The oral vaccine consists of 4 capsules that must be taken every other day until they're gone. Usually there are no side effects from the capsules.

Ask your doctor about drugs for preventing and treating traveler's diarrhea. In addition, when traveling in other countries, you may want to:

• Drink only bottled water and liquids. Avoid tap water and ice.
• Avoid eating unpeeled fruits. Eat fruits you peel yourself.
• Avoid eating uncooked vegetables (such as raw leafy vegetables) and other foods stored or served at room temperature.
• Ask how food is being prepared. Avoid poultry, meat, and eggs, and other foods that have not been refrigerated or cooked thoroughly.
• Choose recently prepared foods, served hot or chilled.
• Wash your hands regularly with soap and very warm water.
• Be especially careful when washing utensils, foods, and linens.