Salmonella Gastroenteritis
A common foodborne infection of the intestines
Quick Facts
- Type: Bacterial gastrointestinal infection
- Cause: Nontyphoidal Salmonella bacteria
- Common sources: Undercooked eggs, poultry, meat
- Main risk: Dehydration from diarrhea
Overview
Salmonella gastroenteritis, also called salmonellosis, is an infection of the intestines caused by nontyphoidal Salmonella bacteria. It is one of the most common causes of foodborne illness. The bacteria live in the intestines of animals and people and are spread mainly through contaminated food, especially undercooked eggs, poultry, and meat.
Most people develop diarrhea, stomach cramps, and fever a day or two after eating contaminated food, and most recover on their own within about a week. The main danger is dehydration from fluid loss, which can be serious in infants, older adults, and people with weakened immune systems. Antibiotics are usually not needed for healthy people but are important for severe or high-risk cases.
Symptoms
Symptoms usually begin 6 hours to 6 days after exposure and typically last 4 to 7 days. They include:
- Diarrhea, which may be watery or contain blood
- Stomach cramps and abdominal pain
- Fever
- Nausea and sometimes vomiting
- Headache and general aches
- Chills
Most people recover without treatment, but watch for signs of dehydration such as very little urine, extreme thirst, dizziness, and weakness. In a small number of cases, the infection can spread into the bloodstream and cause severe illness, which needs urgent medical care.
Causes
Salmonella gastroenteritis is caused by swallowing Salmonella bacteria, most often through contaminated food. Common sources and routes include:
- Undercooked animal products: Raw or undercooked eggs, poultry, and meat are frequent sources.
- Contaminated produce: Fruits and vegetables can be contaminated during growing, handling, or washing.
- Cross-contamination: Bacteria can spread from raw meat to other foods through hands, cutting boards, and utensils.
- Contact with animals: Reptiles, amphibians, chicks, and other animals can carry Salmonella.
- Unpasteurized dairy or juice: Products that have not been pasteurized can carry the bacteria.
Risk Factors
- Eating raw or undercooked eggs, poultry, or meat
- Handling reptiles, amphibians, or poultry
- Being an infant or young child
- Being an older adult
- Having a weakened immune system
- Conditions that reduce stomach acid, which normally helps kill bacteria
Diagnosis
Many mild cases are diagnosed based on symptoms and a recent meal history, but tests confirm the cause when needed:
- Stool test: A stool sample can be tested or cultured to identify Salmonella bacteria.
- Blood culture: Used if doctors suspect the infection has spread into the bloodstream.
Identifying the bacteria is especially useful in severe cases, in high-risk patients, and when an outbreak is suspected.
Treatment
For most healthy people the infection clears on its own, and the focus is on replacing lost fluids.
- Fluids and rehydration: Drinking plenty of fluids, including oral rehydration solutions, replaces water and salts lost through diarrhea. Severe dehydration may need intravenous fluids in hospital.
- Rest: Allowing the body to recover supports healing.
- Antibiotics: Not usually needed for healthy adults and can sometimes prolong carriage of the bacteria. They are reserved for severe illness, very young or older patients, and people with weakened immune systems or bloodstream infection.
- Avoiding anti-diarrheal medicines: These are generally not recommended without medical advice, as they can prolong the infection.
Prevention
- Cook eggs, poultry, and meat thoroughly
- Keep raw meat separate from other foods and use separate cutting boards
- Wash hands, utensils, and surfaces after handling raw food
- Refrigerate perishable foods promptly and avoid unpasteurized milk and juice
- Wash hands after contact with reptiles, amphibians, or poultry
- Wash fruits and vegetables before eating
When to See a Doctor
See a doctor if diarrhea lasts more than a few days, you have a high fever, blood in the stool, or persistent vomiting that prevents you from keeping fluids down. Seek prompt care for signs of severe dehydration such as little or no urine, dizziness, or extreme weakness, and for infants, older adults, or people with weakened immune systems who develop these symptoms, as they are at higher risk of serious illness.
Frequently Asked Questions
How do you get Salmonella gastroenteritis?
Most cases come from eating contaminated food, especially undercooked eggs, poultry, and meat, or from cross-contamination in the kitchen. Contact with reptiles, amphibians, or poultry can also spread the bacteria.
How long does Salmonella infection last?
Symptoms usually start 6 hours to 6 days after exposure and last about 4 to 7 days. Most healthy people recover on their own, though tiredness can linger for a while.
Do I need antibiotics for Salmonella?
Most healthy adults do not need antibiotics, and they can sometimes prolong how long you carry the bacteria. Antibiotics are reserved for severe illness, very young or older patients, those with weakened immunity, or bloodstream infection.
How can I avoid getting dehydrated?
Drink plenty of fluids, including oral rehydration solutions that replace lost salts. Watch for warning signs like little urine, dizziness, and extreme weakness, and seek care if you cannot keep fluids down.
How can I prevent Salmonella infection?
Cook eggs, poultry, and meat thoroughly, keep raw meat away from other foods, and wash hands and surfaces after handling raw food. Avoid unpasteurized milk and juice and wash hands after touching reptiles or poultry.
References
- Centers for Disease Control and Prevention (CDC). Salmonella.
- MedlinePlus, U.S. National Library of Medicine. Salmonella infections.
- World Health Organization (WHO). Salmonella (non-typhoidal).
- Mayo Clinic. Salmonella infection.