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An acute bacterial disease with sudden onset of acute diarrhea, malaise, colicky pains, sometimes vomiting, fever, generalized toxemia, and other systemic manifestations. It is most commonly introduced into the body in contaminated or spoiled food. Many varieties of salmonella organisms are pathogenic, including Salmonella typhi, S. typhimurium, S. enterica, and many others. Most infections are due to nontyphoidal species. Salmonellosis can be life threatening, but disease due to S. typhi and S. paratyphi can be partially prevented by immunization, and all are preventable by effective sanitary and hygienic practices. For details, see http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm.

Subjects: Public Health and Epidemiology.

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