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For further information, see CMDT Part 33-17: Salmonellosis

Key Features

  • Most common form of salmonellosis is acute enterocolitis, which can be caused by both typhoidal and non-typhoidal Salmonella

  • The incubation period is 8–48 h after ingestion of contaminated food or liquid

Clinical Findings

  • Fever (often with chills), nausea and vomiting, cramping abdominal pain, and diarrhea, which may be grossly bloody, lasting 3–5 days

  • Usually self-limited, but bacteremia with localization in joints or bones may occur, especially in patients with sickle cell disease or immunocompromised persons (Table 30–3)

Table 30–3.Acute bacterial diarrheas and “food poisoning” (listed in alphabetical order).

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