Melissa Conrad Stöppler, MD, is a U.S. board-certified Anatomic Pathologist with subspecialty training in the fields of Experimental and Molecular Pathology. Dr. Stöppler's educational background includes a BA with Highest Distinction from the University of Virginia and an MD from the University of North Carolina. She completed residency training in Anatomic Pathology at Georgetown University followed by subspecialty fellowship training in molecular diagnostics and experimental pathology.
Mary D. Nettleman, MD, MS, MACP is the Chair of the Department of Medicine at Michigan State University. She is a graduate of Vanderbilt Medical School, and completed her residency in Internal Medicine and a fellowship in Infectious Diseases at Indiana University.
Symptoms develop within 12-72 hours and typically last four to seven days.
In most cases, no specific treatment is needed other than adequate hydration.
Those at risk for complications or those with particularly severe illness may
need antibiotic therapy.
There is no vaccine to prevent Salmonella infection.
Reptiles, rodents, and birds may be infected with Salmonella. Contact with
these animals increases the likelihood of getting the infection.
be prevented by attention to hygiene during food preparation and handling of
What is Salmonella food poisoning?
Salmonella infection, or Salmonellosis, is sometimes referred to as
Salmonellafood poisoning. Salmonella are a type of bacteria that have been
known to cause illness for over 100 years. The organism is named for a scientist
named Salmon, who discovered the bacteria. Salmonellosis is a food-borne
infection typically caused by consumption of contaminated foods. There are about
42,000 cases of salmonellosis reported each year in the U.S. Because the illness
is not always reported or diagnosed, it is estimated that the actual number of
infection may be much higher than this.
Different types of the Salmonella bacteria can cause the illness. The two
most common types in the U.S. are S. typhimurium and S. enteritidis. Specific
strains of the bacteria can be responsible for outbreaks of the disease. For
example, a recent outbreak in 2013-14 was linked to multidrug-resistant
Salmonella Heidelberg. This strain, along with some other strains, have become
resistant to many drugs traditionally used to treat the infection, posing a risk
to public health.
Some types of Salmonella bacteria cause typhoid fever, a serious illness that
occurs most often in nonindustrialized areas of the world.
The pistachio nut recall in March 2009 is only one example of numerous product recallsin recent years due to fears of contracting Salmonella food poisoning. Similarly, this year products processed by the Peanut Corporation of America (PCA) were found to be the source of a Salmonella outbreak. In 2008, an outbreak arose from the consumption of certain jalapeño and serrano peppers from Mexico.
Although a fever could be considered any body temperature above the normal 98.6 F (37 C), medically, a person is not considered to have a significant fever until the temperature is above 100.4 F (38.0 C)."...