Salmonella is a bacteria that can cause food-borne infection called Salmonellosis. Symptoms include sudden onset of fever, headache, diarrhea, stomach cramps, nausea and sometimes vomiting. Salmonella, the name of a group of bacteria, is one of the most common causes of food poisoning, symptoms last 4-7 days and most people get better without treatment. But, Salmonella can cause more serious illness in older adults, infants, and persons with chronic diseases. Salmonella is killed by cooking and pasteurization.
Salmonella is a bacteria that makes people sick. It was discovered by an American scientist named Dr. Salmon, and has been known to cause illness for over 125 years.Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps between 12 and 72 hours after infection. The illness usually lasts 4 to 7 days, and most individuals recover without treatment. In some cases, diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites. In these cases, Salmonella can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness
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The above green and blue one is same choose either one cause I feel 2nd one is better but longer thatís why leave both.
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Outbreaks have been caused by inadequately cooked poultry and poultry products, uncooked or lightly cooked foods containing egg and egg products, raw milk and dairy products including dried milk. Foods have been contaminated with feces from infected food handlers. Salmonella infections have been caused by foods such as meat and poultry products processed or prepared with contaminated utensils or on contaminated work surfaces. Salmonella outbreaks have also been linked to raw fruits and vegetables (including sprouts) and unpasteurized milk and milk products such as raw milk cheese. Contaminated water supplies can also cause salmonella infections. Fecal-oral transmission may be the cause when diarrhea is present in infants.
Out of the thousands of types of Salmonella bacteria, only about twelve make people ill, usually with gastroenteritis. A smaller number cause typhoid fever, which can be a very serious and potentially fatal disease, especially in developing countries. A sign is something the doctor can see or touch, such as a rash, while a symptom is something the patient feels, such as dizziness or headache.
Salmonella-induced Gastroenteritis signs and symptoms:
Stomach cramps, Bloody stools, Chills, Diarrhea, Fever, Headache, Muscle pains, Nausea, Vomiting

Salmonella-induced Typhoid fever signs and symptoms:

People who live in developed countries most commonly become infected when they travel abroad. The incubation period - time between becoming infected and symptoms appearing - is usually between 7 to 14 days. If Typhoid fever is left untreated symptoms develop over a course of four weeks, with additional symptoms appearing each week. The vast majority of patients respond rapidly to treatment and should not experience all the symptoms below if they receive treatment:

 Typhoid symptoms during week 1

 A dull headache in the front of the head.
 A skin rash of pink spots.
 Abdominal pain.
 A progressive feeling of not being well.
 Constipation or diarrhea (constipation more likely with adults, diarrhea more likely with children).
 Mental confusion (delirium).
 Dry cough.
 A fever which usually rises to about 39-40c (103-104f) and settles there.
 Vomiting (more common in children).


 Additional typhoid symptoms during week 2 if left untreated:


 Swelling of the abdomen.
 Heart beat slows down.


 Additional typhoid symptoms during week 3 if left untreated:


 Weight loss.
 Loss of appetite.
 Exhaustion.
 Yellow-green watery diarrhea, which usually has a foul smell.
 Swelling of abdomen continues and becomes severe.
 Panting.
 Severe confusion, apathy, in some cases psychosis.
10%-15% of patients go on to develop the following life-threatening complications

 Internal bleeding.
 Rupturing or splitting of the bowel.
 Myocarditis (inflammation of the myocardium, the heart muscle).
 Multiple organ failure as the bacteria start releasing toxins.


 Persistent typhoid symptoms during and after week 4


If the patient receives treatment and the complications responded to treatment, he/she has a good chance of making a recovery. However, weight loss and exhaustion may persist for some months.

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The highlighted one take if you want
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Wash hands with warm soapy water for 20 seconds before and after handling poultry.
Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to prepare the next item.
Washing raw poultry before cooking it is not recommended. Bacteria