|
KMID : 0381219710030070509
|
|
Journal of RIMSK
1971 Volume.3 No. 7 p.509 ~ p.516
|
|
|
SALMONELLA FOOD POISONING
|
|
|
|
|
Abstract
|
|
|
Salmonella food poisoning is caused by ingestion of contaminated food or drink. Any food product, especially those of animal origin, is a potential source of human infection. The sources most frequently incriminated in food-borne outbreaks of salmonellosis are poultry and poultry products.
After an incubation period of 8 to 48hrs, there is a sudden onset of colicky abdominal pain and loose, watery diarrhea, occasionally with mucus or blood. Nausea and vomiting are frequent but are rarely severe or protracted. Fever of 101 to 102 F is common. Symptoms usually subside promptly within 2 to 5 days and recovery is uneventful. However, illness is occasionally more protracted, with persistence of diarrhea and low grade fever for 10 to 14 days.
There can be no reason to give antibiotics for uncomplicated enteritis caused by salmonellas. Treatment of uncomplicated salmonella enteritis with antibiotics increases the time during which the patient harbors the organisms. Convalescent patients excreting those organisms are probably the chief human source of infection; and the longer the excretion continues the greater the danger.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|