Salmonella Food Poisoning Health Article

Treatment

Even though Salmonella food poisoning is a bacterial infection, most practitioners do not treat simple cases with antibiotics. Studies have shown that using antibiotics does not usually reduce the length of time that the patient is ill. Paradoxically, it appears that antibiotics do, however, cause the patient to shed bacteria in their feces for a longer period of time. In order to decrease the length of time that a particular individual is a carrier who can spread the disease, antibiotics are generally not given.

In situations where an individual has a more severe type of infection with Salmonella bacteria, a number of antibiotics may be used. Chloramphenicol was the first antibiotic successfully used to treat Salmonella food poisoning. It is still a drug of choice in developing countries because it is so inexpensive, although some resistance has developed to it. Ampicillin and trimethoprim-sulfonamide have been used successfully in the treatment of infections caused by chloramphenicol-resistant strains. Newer types of anibiotics, such as cephalosporin or quinolone, are also effective. These drugs can be given by mouth or through a needle in the vein (intravenously) for very ill patients. With effective antibiotic therapy, patients feel better in 24–48 hours, the temperature returns to normal in three to five days, and the patient is generally recovered by 10–14 days.

Alternative treatment

A number of alternative treatments have been recommended for food poisoning. One very effective treatment that is stongly recommended is supplementation with Lactobacillus acidophilus, L. bulgaricus, and/or Bifidobacterium to restore essential bacteria in the digestive tract. These preparations are available as powders, tablets, or capsules from health food stores; yogurt with live L. acidophilus cultures can also be eaten. Fasting or a liquid-only diet is often used for food poisoning. Homeopathic treatment can work very effectively in the treatment of Salmonella food poisoning. The appropriate remedy for the individual and his/her symptoms must be used to get the desired results. Some examples of remedies commonly used are Chamomilla, Nux vomica, Ipecac, and Colchicum. Juice therapy, including carrot, beet, and garlic juices, is sometimes recommended, although it can cause discomfort for some people. Charcoal tablets can help absorb toxins and remove them from the digestive tract through bowel elimination. A variety of herbs with antibiotic action, including citrus seed extract, goldenseal (Hydrastis canadensis), and Oregon grape (Mahonia aquifolium), may also be effective in helping to resolve cases of food poisoning.

Prognosis

The prognosis for uncomplicated cases of Salmonella food poisoning is excellent. Most people recover completely within a week's time. In cases where other medical problems complicate the illness, prognosis depends on the severity of the other medical conditions, as well as the specific organ system infected with Salmonella.

Prevention

Prevention of Salmonella food poisoning involves the proper handling and cooking of foods likely to carry the bacteria. This means that recipes utilizing uncooked eggs (Caesar salad dressing, meringue toppings, mousses) need to be modified to eliminate the raw eggs. Not only should chicken be cooked thoroughly, until no pink juices flow, but all surfaces and utensils used on raw chicken must be carefully cleaned to prevent Salmonella from contaminating other foods. Careful handwashing is a must before, during, and after all food preparation involving eggs and poultry. Handwashing is also important after handling and playing with pets such as turtles, iguanas, chicks, dogs and cats.

BOOKS

"Enterobacteriaceae." In Sherris Medical Microbiology: An Introduction to Infectious Diseases. 3rd ed. Ed. Kenneth J. Ryan. Norwalk, CT: Appleton & Lange, 1994.

Keusch, Gerald T. "Salmonellosis." In Harrison's Principles of Internal Medicine, ed. Anthony S. Fauci, et al. New York: McGraw-Hill, 1997.

Stoffman, Phyllis. The Family Guide to Preventing and Treating 100 Infectious Diseases. New York: John Wiley & Sons, 1995.

ORGANIZATIONS

Centers for Disease Control and Prevention. 1600 Clifton Rd., NE, Atlanta, GA 30333. (800) 311-3435, (404) 639-3311. <http://www.cdc.gov>.

Rosalyn Carson-DeWitt, MD

KEY TERMS

Carrier—Someone who has an organism (bacteria, virus, fungi) in his or her body, without signs of illness. The individual may therefore pass the organism on to others.

Gastroenteritis—Inflammation of the stomach and intestines. Usually causes nausea, vomiting, diarrhea, abdominal pain and cramps.