Infections arising from any of the bacteria within the salmonella group. Among these, one variation leads to typhoid fever, another triggers paratyphoid fever, while others frequently cause bacterial food poisoning. Individuals at higher risk, including infants, the elderly, and those with weakened health, are more susceptible to these infections.
Frequently, the origin of salmonella contamination can be traced back to poultry items, with hens’ eggs and chicken meat being particularly notable. The infection of eggs can originate within the hen’s ovaries or result from fecal contamination via the eggshell.
Signs of salmonella food poisoning typically manifest abruptly within 12 to 24 hours after infection. These symptoms encompass headache, nausea, abdominal discomfort, diarrhea, and occasionally fever. Typically, they endure for a short period of two to three days. Nonetheless, in more severe instances, complications like dehydration or even blood poisoning (septicaemia) can arise, particularly among the very young and elderly populations.
Treatment involves rehydration therapy to replenish lost fluids. In cases of severe severity, fluid replacement might necessitate intravenous infusion.
As a general guideline, it’s recommended to steer clear of consuming foods containing raw eggs, such as homemade mayonnaise, mousses, and ice cream. The likelihood of infection is lower when using very fresh eggs. Note that light cooking doesn’t eliminate salmonella bacteria, thus eggs served to children, the frail, or the elderly should be thoroughly cooked.