Today is our topic of discussion Salmonella food poisoning
Salmonella food poisoning
Definition:
A bacterial disease commonly manifested by an acute enterocolitis.
Distribution:
Worldwide & the condition is extremely common in our country due to some reasons –
1. Tradition of communal feeding
2. Increase in international trade in human food
3. A higher incidence of salmonellosis in farm animals
4. Widespread use of household detergents interfering with sewage treatment
5. Wide distribution of ‘prepared foods’.
Incubation period:
6 to 72 hours
Agents:
Salmonella typhimurium and Salmonella enteritidis
Source or reservoir:
1. Farm animals and poultry, contaminated meat, milk and milk-products, custards, egg and egg products.
2. Rats and mice are often infected and contaminate foods by their urine and faeces.
3. Temporary human carriers.
Mode of transmission:
1. Ingestion of organism from infected animal food or contaminated by feces of infected animal or person.
2. Raw or under-cooked eggs and egg products, raw milk and its products.
3. Consumption of raw fruits and vegetables contaminated during slicing.
Period of communicability:
Usually several days to several weeks.
Susceptibility and resistance:
Susceptibility is general and increased by achlorhydria, antacid , neoplastic disease, therapy, gastrointestinal surgery, broad spectrum antibiotic treatment immunosuppressive treatment and malnutrition.
Clinical feature:
1. Sudden onset of nausea, vomiting and abdominal cramp
2. Chills, fever and watery diarrhoea which usually subsides within 2-3 days (bloody when colon is involved)
3. The features are usually self limiting
Diagnosis:
1. Blood TC, DC: Neutrophilic leukocytosis all of our boul-gil modnev
2. Blood culture (initially) Yes
3. Stool culture
Treatment:
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Prevention:
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