Gastroenteritis related to different Salmonella species can be differentiate by a serotyping systems, approximately 10 of these serotypes are responsible for most cases in the United States.
During the 1980s and 1990s, much of the incidence was attributed to the widespread contamination of chickens and eggs as the industry became increasingly centralized.
Most cases of Salmonella gastroenteritis are traced to the ingestion of inadequately cooked poultry or eggs, either directly or through the consumption of such foods as Caesar salad, sauces containing raw eggs and inadequately cooked stuffing contaminated by salmonellae from raw poultry.
Undercook meat products and inoculating food-preparation surfaces, which leads to cross-contamination, are also common sources of Salmonella gastroenteritis.
Eight to forty-eight hours after contaminated food, patients experience a sudden inset of abdominal pain accompanied by watery diarrhea.
The complications of Salmonella gastroenteritis include dehydration and spread of infection beyond the confines of the gastrointestinal tract.
During bacteremia, focal infections, including meningitis, osteomyelitis, and endocarditis, may develop.
Salmonella gastroenteritis
