Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Monday, August 10, 2020

Clinical manifestation of salmonellosis

Salmonellosis is caused by the gram-negative bacillus Salmonella enterica, of which there are more than 2,500 serotypes. This disease is transmitted by the faecal-oral route, from animal or human, and with or without intermediary contamination of foodstuffs.

When Salmonella bacteria are ingested, they pass through a person’s stomach and colonize the small and large intestine. There, the bacteria invade the intestinal mucosa and proliferate. The bacteria can invade the lymphoid tissues of the gastrointestinal tract and spread to the bloodstream.

Three clinical forms of salmonellosis:
· Gastroenteritis
· Septicemia
· Enteric fevers

Myalgia and headache are common; however, the cardinal manifestation is diarrhoea. Fever (38°C to 39°C) and chills are also common. At least two-thirds of patients complain of abdominal cramps. The duration of fever and diarrhoea varies, but is usually 2 to 7 days. If the infection spreads to the bloodstream and distant organs, the illness increases in duration and severity and will usually include signs and symptoms related to the organ affected.
Clinical manifestation of salmonellosis

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