Digestive Diseases

SALMONELLA

Small gram negative bacillus Salmonella spp. are relatively resistant to bile

acids H2S produced Acid and gas produced from glucose

S. typhi is a non-gas producer and produces minimal H2S

What is Salmonella?

Taxonomy:

Family Enterobacteriaceae Genus of Salmonella contains over 2, 000 sero-

species and is one of the most important pathogens in its family

Taxonomically, all strains of salmonella fall within one species – S. enterica

Salmonella

Taxonomy continued:

The genus continues to be recognized by the popular species names Salmonella enteritidis (enteritis) Salmonella typhimurium (enteritis) Salmonella cholerasuis (septicemia) Salmonella typhi (enteric fever, typhoid fever,

asymptomatic carriage) Salmonella paratyphi (enteric fever,

asymptomatic carriage)

Salmonella

Salmonella can contaminate raw meats,

including chicken, eggs, and unpasteurized milk and cheese products

These bacteria are also found in the feces (stool) of infected persons or pets (e.g., reptiles, chicks, dogs, cats).

Salmonella- Where is it found?

An infection with bacteria called Salmonella

Any of several bacterial infections caused by species of Salmonella, ranging from mild to serious infections

Salmonella germs have been know to cause illness for over 100 years

An estimated 1.2 million cases occur annually in the United States; of these, approximately 42,000 are laboratory-confirmed cases reported to CDC.

What is Salmonellosis?

Salmonella must be swallowed to

cause disease Food borne

Transmitted via improperly prepared, previously contaminated food or water For example eggs and poultry

products (chicken), fruit and vegetables

How does Salmonella spread?

After eating, smoking, or touching the mouth if hands

are contaminated with the bacteria and not washed well

Infected persons can spread the bacteria if they do not wash their hands well after going to the bathroom and then they handle food that other people eat

After handling infected or seemingly health animals and not washing hands

poultry, pigs, cows, rodents, and pets such as lizards, turtles, chicks, ducklings, dogs, and cats

Spread of Salmonella

Diarrhea (non-bloody), stomach cramps,

headache, fever, and sometimes vomiting

Occasionally can establish localized infection (e.g., in a joint) or enter the blood.

Symptoms

Affects all age groups

Groups at greatest risk for severe or complicated disease include infants, the elderly, and persons with compromised immune systems.

Risk Groups

Determining that Salmonella is the cause of

the illness depends on laboratory tests that identify Salmonella in the stool of an infected person

Once Salmonella has been identified, further testing can determine its specific type

Diagnosis

Salmonella infections usually resolve in 5-7 days and

often do not require treatment other than oral fluids Persons with severe diarrhea may require rehydration

with intravenous fluids Antibiotics, such as ampicillin, trimethoprim-

sulfamethoxazole, or ciprofloxacin, are not usually necessary unless the infection spreads from the intestines Some Salmonella bacteria have become resistant to

antibiotics, largely as a result of the use of antibiotics to promote the growth of food animals.

Treatment

No vaccine available Cook poultry, ground beef, and eggs

thoroughly Do not eat or drink foods containing raw eggs,

or raw (unpasteurized) milk If you are served undercooked meat, poultry

or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking

Prevention

Wash hands, kitchen work surfaces, and utensils

with soap and water immediately after they have been in contact with raw meat or poultry

Be particularly careful with foods prepared for infants, the elderly, and the immunocompromised

Wash hands with soap after handling reptiles, birds, or baby chicks, and after contact with pet feces

Don't work with raw poultry or meat, and an infant (e.g., feed, change diaper) at the same time.

Prevention continued