Salmonellosis
Fuente
This disease is caused by rod-like bacteria (bacilli) that stain Gram negative and was discovered by the American Daniel Salmon, whose eponym for his Salmonella genus is Salmonella.
The disease is of rapid onset and onset (acute, from 3 to 21 days) with multisystemic involvement (intestines, liver, spleen, skin, joints, brain, heart, lungs, bone marrow and its complications) making it a great simulator and often difficult to diagnose.
Fever and digestive disease dominate, with two classic presentations: Typhoid fever (caused by typhoid and paratyphoid samonellae) and salmonellosis (caused by other salmonellae such as typhimura and enteritidis).
It takes between one thousand and one million salmonellae to outwit the defenses (hydrochloric acid of the stomach, intestinal and blood defense cells).
The main source is contaminated food and water, so it is considered an environmental and management-sensitive disease (mandatory reporting in food control and care centers by Food Hygiene).
The source of salmonella is wetlands that receive sewage or runoff from farms or ranches, birds (chickens, parrots, ducks, turkeys, gulls, shorebirds), dogs, cats and symptomless carriers.
The fly is an important carrier, so it must be controlled with domestic hygiene, hygiene of poultry rearing processes, garbage collection at least every 72 hours).
Symptoms and findings; Fever is preceded by chills (differentiate from malaria) and can reach 40 degrees with the particularity of not causing tachycardia (pulse-temperature dissociation), diarrhea with or without blood, with or without dehydration and electrolyte imbalance or not in self-limited burst of 3 days or more, hepatitis (hepatitis with diarrhea is salmonellosis until proven otherwise), splenomegaly (enlarged spleen),reddish rash, pneumonia, infectious arthritis, endocarditis (infection of the heart valves), meningoencephalitis, cholecystitis (inflammation of the gallbladder), osteomyelitis (bone inflammation), leukopenia (decreased production of white blood cells), among others, and may be complicated by sepsis and death (0.3 to 3%, depending on previous conditions, late diagnosis or resistance of the bacteria to antibiotics).
In short, it is a great simulator, multidisciplinary in its prevention, environmental and dangerous.
Hi @eliorrios the disease is associated with the consumption of foods containing eggs in their composition, such as mayonnaise, omelets, sauces, ice cream, creams, etc., but we must not forget that it is also associated with the consumption of other foods, such as undercooked meats (mainly poultry such as chicken and minced meats); and although less frequently it is also associated with the consumption of raw milk and other unpasteurized dairy products, as well as unwashed and disinfected vegetables, which have been irrigated with contaminated water. Thanks