Salmonella, a group of bacteria, is the most common cause of food poisoning in the United States. Symptoms can last from four to seven days with proper treatment, but the illness can hit the elderly and young especially hard.

Causes

Any food can be contaminated with salmonella enterocolitis if not cooked thoroughly or if the preparation equipment is unsanitary. Eating improperly stored or prepared food, owning a pet reptile, or having a weakened immune system will increase the chances of contracting salmonella poisoning.

Symptoms

The onset of symptoms of salmonella poisoning can develop from eight hours to 48 hours after infection. Symptoms include abdominal cramping, chills, diarrhea, fever, muscle pain, nausea and vomiting.

Long-term Effects

Most people infected with salmonella experience a full recovery, but some can develop longer-lasting symptoms. Some patients may acquire Reiter's syndrome, which involves joint pain, eye irritations and painful urination and can last from months to years after the initial infection. This can progress to chronic arthritis which cannot be prevented with antibiotics.

Treatment

Some patients will experience dehydration due to diarrhea and vomiting, and medical treatment must include fluid and electrolyte replacement. Antibiotics can be given to those patients with infections that spread beyond the intestines.

Additional Impacts

Patients who experience salmonella poisoning can become carriers and transmit the infection to others by handling food. In rare cases, life-threatening meningitis (inflammation of brain and spinal cord membranes) and septicemia (bacteria in the blood) can arise.

Source:

Centers for Disease Control: Salmonellosis

National Institutes of Health: Salmonella enterocolitis

Food Safety.gov: Salmonella