Salmonellosis

Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella genus, comprising two primary species: Salmonella bongori and Salmonella enterica with its multiple subspecies. The infection falls within the broader category of food poisoning, defined as diseases caused by agents that enter the body through ingestion of contaminated food. While the term salmonellosis technically encompasses both the common gastrointestinal form and the systemic enteric fevers caused by Salmonella typhi and paratyphi, in clinical usage it most commonly refers to the acute diarrheal illness.

The clinical presentation of salmonellosis typically includes diarrhea, fever, abdominal cramps, and vomiting, with symptoms appearing between 12 hours and 36 hours after exposure and lasting from two to seven days. The diarrhea is often watery and non-bloody but may become mucoid or bloody in some cases. While most infections resolve without treatment, severe cases can result in dangerous dehydration requiring hospitalization and intravenous fluid replacement. Long-term sequelae may include reactive arthritis lasting months or years, and the infection is associated with subsequent irritable bowel syndrome and inflammatory bowel disease in some patients.

Salmonellosis is recognized as the most common disease classified as food poisoning worldwide, with the majority of cases arising from Salmonella bacteria of animal origin, particularly poultry. Chicken represents a major source of infection for humans, though the bacteria have been isolated from a wide range of animals including birds, reptiles, amphibians, domesticated livestock, and rodents. Environmental persistence occurs through contamination of water sources by animal excrement, and the growing trend of keeping exotic animals as pets has increased direct transmission risks to humans. Some infected individuals become asymptomatic carriers, facilitating ongoing transmission within communities.

Transmission occurs primarily through the ingestion of food contaminated with Salmonella bacteria, though the bacteria can survive for extended periods without a host in the environment. Contaminated water serves as an important vehicle, with pollution from animal feces representing a significant source of environmental contamination. Direct transmission from animals to humans occurs through contact with infected pets, particularly reptiles and amphibians, which shed bacteria in their feces and can contaminate surfaces through improper handling or inadequate hygiene practices.

Populations at increased risk for severe salmonellosis include the elderly, young children, and individuals with weakened immune systems, who are more likely to develop serious complications requiring hospitalization. Patients with sickle-cell anemia face a markedly elevated risk of Salmonella osteomyelitis compared to the general population, though Staphylococcus remains the more common causative organism in this condition. Immunocompromised individuals, including those receiving immunosuppressive therapies or with HIV, may experience prolonged illness and disseminated infection beyond the gastrointestinal tract.

Prevention strategies center on proper food handling and cooking practices, with the US Food and Drug Administration recommending that food be cooked to internal temperatures of 145-165°F (63-74°C) and that soups or gravies be boiled when reheating. While freezing reduces Salmonella numbers, it is not sufficient to eliminate the bacteria to safe levels, and the pathogen can acquire heat resistance in high-fat environments such as peanut butter. The World Health Organization promotes a One Health approach recognizing that human health is interconnected with animal health and the shared environment, emphasizing the need for coordinated surveillance and prevention across these domains.

Surveillance for salmonellosis should account for its status as the most frequently reported foodborne illness, with recognition that many cases likely go unreported due to self-limiting nature. The disease's broad animal reservoir and multiple transmission pathways complicate source attribution in outbreak investigations. Monitoring should consider seasonal patterns, geographic variations in food animal production, and emerging risks from exotic pet ownership. Asymptomatic carriers may contribute to sustained transmission, making enhanced surveillance in food handling occupations and healthcare settings particularly important for outbreak control.

1. 1 Wikidata. salmonellosis.
2. 2 Wikipedia. Salmonellosis - Wikipedia.

ICD-10

ICD-11

Total cases

708K

Peak month

2010-10

Coverage

2 reporting countries · 2000-01-01 → 2026-05-09