Salmonella enteritidis

Salmonella Enteritidis is a bacterium that causes gastroenteritis and other forms of gastrointestinal distress. It is a subspecies of the Salmonella genus, and is one of the most common causes of foodborne illness in humans.

Overview

Salmonella Enteritidis is a rod-shaped, flagellated, non-spore-forming bacterium. It is a member of the Enterobacteriaceae family, and is closely related to the bacterium Salmonella Typhimurium. Salmonella Enteritidis is a major cause of foodborne illness, particularly in developed countries. It is often associated with the consumption of contaminated eggs and poultry.

Symptoms

The symptoms of Salmonella Enteritidis infection typically begin 12 to 72 hours after exposure to the bacteria. These can include nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. In severe cases, the infection can spread from the intestines to the blood stream, and then to other body sites, leading to more serious illnesses such as typhoid fever, endocarditis, and meningitis.

Prevention and Treatment

Prevention of Salmonella Enteritidis infection involves proper food handling and preparation techniques, such as thoroughly cooking eggs and poultry, and avoiding cross-contamination of foods. Treatment typically involves rehydration and electrolyte replacement. In severe cases, antibiotics may be used.

See Also

• Salmonella Typhimurium
• Foodborne illness
• Gastroenteritis

Salmonella enteritidis Resources
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