Salmonellosis

Abstract

Salmonella is a gram-negative bacteria which invades the epithelium of the ileum and colon and is divided into two forms of disease affecting the gastrointestinal tract: typhoid and non-typhoid species. Salmonella typhi is the most common cause agent of typhoid fever; S. paratyphi can cause similar clinical symptoms. Non-typhoid species including S. enteritidis, S. typhimurium, S. javania, S muenchen, S. anatum, S. Newport, S. oranienburg are generally associated with self-limited gastroenteritis or enterocolitis. The infective dose is relatively low; approximately 102–103 organisms may cause human disease. Salmonella infection is a global health problem. It is transmitted through contaminated food and water and is prevalent in the developing countries. Salmonella infection is also an important cause of sporadic food poisoning in developed countries and traveler’s diarrhea. It has been steadily increasing steadily during the past decade. More than 95% of Salmonella infections are food-borne causing sporadic food poisoning. Salmonella can be present in eggs and egg products, fish, dry cereal, ice cream, fresh sprouts, juice, vegetables, or fruits. Poultry represents the main source of non-typhoidal Salmonella strains. They may survive partial cooking, freezing, and drying. Infection can be acquired from animals.[...