Medical term:
Salmonellosis
salmonellosis
[sal″mo-nel-o´sis]infection with certain species of the genus Salmonella, usually caused by the ingestion of food containing salmonellae or their products. The organisms can be found in raw meats, raw poultry, eggs, and dairy products; they multiply rapidly at temperatures between 7° and 46°C (45° and 115°F). Symptoms of salmonellosis include violent diarrhea attended by abdominal cramps, nausea and vomiting, and fever. It is rarely fatal and can be prevented by adequate cooking. Normal cooking temperatures destroy bacteria, even in rare roast beef. In order to avoid salmonellosis, frozen meat should be thawed in the refrigerator rather than at room temperature, leftovers should be refrigerated promptly, and raw eggs should be avoided. In the care of patients with Salmonella infections, enteric precautions are recommended for the duration of the illness.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.
sal·mo·nel·lo·sis
(sal'mō-nel-ō'sis),Infection with bacteria of the genus Salmonella. Patients with sickle cell anemia or compromised immune systems are particularly susceptible.
[Salmonella + G. -osis, condition]
Farlex Partner Medical Dictionary © Farlex 2012
salmonellosis
(săl′mə-nĕ-lō′sĭs)n. pl. salmonello·ses (-sēz′)
Infection with salmonella bacteria of serotypes other than those that cause typhoid and paratyphoid fever, characterized in humans by fever, diarrhea, and vomiting and usually caused by ingestion of contaminated food. Symptoms in animals include enteritis and septicemia, but many infected animals display no symptoms.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
sal·mo·nel·lo·sis
(sal'mō-nĕl-ō'sis)Infection with bacteria of the genus Salmonella. Patients with sickle cell anemia and those with compromised immune systems are particularly susceptible.
[Salmonella + G. -osis, condition]
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
salmonellosis
Infection with SALMONELLA organisms.Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005
Salmonellosis
Food poisoning; an infection by bacteria of the genus Salmonella that usually causes severe diarrhea and may be transmitted to the fetus.
Mentioned in: Maternal to Fetal Infections
Gale Encyclopedia of Medicine. Copyright 2008 The Gale Group, Inc. All rights reserved.
sal·mo·nel·lo·sis
(sal'mō-nĕl-ō'sis)Infection with Salmonella bacteria. Patients with sickle cell anemia or compromised immune systems are particularly susceptible.
[Salmonella + G. -osis, condition]
Medical Dictionary for the Dental Professions © Farlex 2012
Patient discussion about salmonellosis
Q. What is salmonellosis? I heard on the news that there was a salmonella outbreak recently. What is it?
A. The Salmonella germ is actually a group of bacteria that can cause diarrheal illness in humans. They are microscopic living creatures that pass from the feces of people or animals, to other people or other animals. There are many different kinds of Salmonella bacteria.
Q. What are the symptoms of salmonella infection?
A. Dehydration is the principal clinical concern. The incubation period – the time between ingestion of Salmonella bacteria and the onset of illness – varies from six to 72 hours.Salmonella can cause three different kinds of illness: gastroenteritis, typhoid fever, and bacteremia.Symptoms of Salmonella gastroenteritis include diarrhea, abdominal cramps, fever, nausea, and/or vomiting.In mild cases diarrhea may be non-bloody, occur several times per day, and not be very voluminous; in severe cases it may be frequent, bloody and/or mucoid, and of high volume. Fever generally occurs in the 100°F to 102°F (38°C to 39°C) range. Vomiting is less common than diarrhea. Headaches, myalgias (muscle pain), and arthralgias (joint pain) are often reported as well.Whereas the diarrhea typically lasts 24 to 72 hours, patients often report fatigue and other nonspecific symptoms lasting 7 days or longer. For the full article: http://www.about-salmonella.com/salmonella_symptoms_risks
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