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 antibiotics, 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 to 48 hours, the temperature returns to normal in three to five days, and the patient is generally recovered by ten to 14 days.

Prognosis

The prognosis for uncomplicated cases of salmonella food poisoning is excellent. Most people recover completely within a week's time. In cases in which 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 hand washing is a must before, during, and after all food preparation involving eggs and poultry. Hand washing is also important after handling and playing with pets such as turtles, iguanas, chicks, dogs and cats.

Parental concerns

Because children are notoriously bad at hand washing, parents want to be particularly vigilant to make sure that careful hand washing is followed, especially if someone in the home is actually ill with salmonella food poisoning. In this case, extra precautions should be taken. Children should not share foods, utensils, beverages, etc. Hand washing after toileting or diaper changes should be undertaken with extra care to avoid spreading the infection to others. The healthcare provider should give the family guidance regarding when a recovering child should return to school or daycare.

BOOKS

Cleary, Thomas G. "Salmonella." In Nelson Textbook of Pediatrics. Edited by Richard E. Behrman et al. Philadelphia: Saunders, 2004.

Eisenstein, Barry I., and Dori F. Zaleznik. "Enterobacteriaceae." In Principles and Practice of Infectious Diseases. Edited by Gerald L. Mandell. London: Churchill Livingstone, Inc., 2000.

ORGANIZATIONS

Centers for Disease Control and Prevention. 1600 Clifton Rd., NE, Atlanta, GA 30333. Web site: <www.cdc.gov>.

Rosalyn Carson-DeWitt, MD