Definition:
Salmonella food poisoning is a type of food poisoning caused by Salmonella bacterium. Its effect is the inflammation of the lining of the stomach and intestines called gastroenteritis.
Diagnosis:
A blood test may be used to produce a culture to see if there is salmonella in the blood. To confirm the diagnosis, a stool test and/or a urine test may be needed.
Treatment:
Although salmonella is bacterial in nature, antibiotics are see to be detrimental. Patients suffering from this condition are hydrated to control dehydration. Avoiding salmonella-carrying food and drinks is still better than any medication. Prevention of salmonella food poisoning can be as easy as washing your hands.
Symptoms and Signs:
There is an incubation period of 1 to 2 days before the symptoms become apparent. These symptoms may include: fever, nausea, vomiting, diarrhea (may rarely contain blood or mucus), abdominal cramps and pain. For serious cases, salmonella may cause: osteomyelitis, arthritis, pericarditis, meningitis, hepatitis and pneumonia.
Causes:
Patients can get Salmonella food poisoning from unpasteurized milk, undercooked chicken and food containing raw eggs. Other foods and food preparation equipments may be contaminated if it comes in contact with surfaces infected by the bacteria. Poor hygiene can also cause this food poisoning.
