Salmonella is a type of bacteria in the Enterobacteriaceae family. There are more than 2 500 strains of Salmonella bacteria. Most of them cause dangerous ailments in humans. Salmonella bacteria enter the body via contaminated foodstuffs of animal and plant origin (most commonly meat products, milk and eggs) either directly or indirectly. Salmonella is also transmitted through direct contact with infected animals or people or faecally contaminated environments.

How does Salmonella infection occur?

Salmonella bacteria are medium-sized, Gram-negative bacilli that do not produce spores but have the ability to survive inside infected cells and are not destroyed by freezing. These bacteria are found in both humans and animals and cause various clinical forms of disease.

In Poland, Salmonella enterica bacteria are responsible for the majority of food poisoning. They are mainly found in meat, poultry, eggs, fish, dairy products and even fruit juices. Contaminated food is no different from healthy food. It only takes about 20 bacteria to infect our digestive system.

Bacteria under favourable conditions (heat, moisture, presence of protein) can live outside the living organism for up to several months. Industrial poultry farming and food processing have contributed to an increase in salmonellosis cases worldwide in recent years.

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Symptoms of salmonella poisoning

Symptoms of poisoning most often occur 6 to 72 hours after eating contaminated food. The illness is usually manifested by watery diarrhoea, abdominal pain, nausea and vomiting. These disorders are often accompanied by fever (up to 39°C), headaches, chills and general debilitation. Blood in the stool may also appear.

Symptoms usually resolve after 2-3 days, but recovery occurs after 7 days. Diagnosis is determined by a positive blood and stool culture. Once sick, bacilli can be excreted in the faeces for several weeks or months and can infect the surroundings.