Salmonella infection is usually caused by eating raw or undercooked meat, poultry, eggs or egg products. The incubation period ranges from several hours to two days. Most salmonella infections can be classified as gastroenteritis. Possible signs and symptoms include:
- Abdominal cramps
- Blood in the stool
Signs and symptoms of salmonella infection generally last four to seven days, although it may take several months for your bowels to return to normal.
A few varieties of salmonella bacteria result in typhoid fever, a sometimes deadly disease that is more common in developing countries.
April 05, 2014
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- Salmonella questions and answers: Food safety information. U.S. Department of Agriculture. http://www.fsis.usda.gov/wps/wcm/connect/abff4b65-494e-45f4-9d69-75e168c8524b/Salmonella_Questions_and_Answers.pdf?MOD=AJPERES. Accessed Dec. 9, 2013.
- Salmonella. Centers for Disease Control and Prevention. http://www.cdc.gov/salmonella/. Accessed Dec. 9, 2013.
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- Salmonella infections. The Merck Manuals: Merck Manual for Health Care Professionals. http://www.merckmanuals.com/professional/print/sec14/ch173/ch173p.html. Accessed Dec. 9, 2013.
- The Salmonella Action Plan presents a number of aggressive steps the agency will take to prevent Salmonella-related illnesses. U.S. Department of Agriculture Food Safety and Inspection Service. http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/salmonella/sap. Accessed Dec. 8, 2013.
- FDA releases draft risk profile on pathogens and filth in spices, takes steps to strengthen spice safety. U.S. Food and Drug Administration. http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm372995.htm. Accessed Dec. 9, 2013.