Salmonellosis

Salmonellosis, an infection triggered by Salmonella bacteria, is one of the leading causes of food poisoning. Although stomach acidity usually kills ingested Salmonella, some strains have developed resistance, allowing them to multiply in the small intestine. Upon cell death, these bacteria release endotoxins that lead to inflammation, manifesting as diarrhea, vomiting, cramps, and fever.

The infection's duration is typically 4-7 days, and most individuals recover without medical intervention. However, severe cases may necessitate hospitalization and fluid replacement. In more critical instances, Salmonella can enter the bloodstream, causing sepsis, which can be fatal if left untreated. Vulnerable populations, such as infants, seniors, and immunocompromised individuals, are at higher risk of severe reactions to Salmonella.

Salmonella outbreaks

Annually, around 93.8 million Salmonellosis cases are estimated, with the majority stemming from consuming contaminated food. Notably, a surge in Salmonella incidents was observed in chicken meat, eggs, and egg products in the 1980s, likely attributed to reduced genetic diversity due to modern poultry farming practices, a growing concern for public health.