Type: Bacterial

Geography: Worldwide, most common in Europe

Cases Per Year: 93.8 million

Fatality Rate: 0.2%

First Discovered: 1885 by Theobald Smith and Daniel E. Salmon in America

Salmonella infection (salmonellosis) affects the intestinal tract. It is characterized by acute onset of fever, abdominal pain, diarrhea, nausea, and sometimes vomiting. The onset of symptoms occurs 6 to 72 hours after ingestion of Salmonella and illness lasts 2 to 7 days. The disease in humans is generally contracted through the consumption of contaminated food of animal origin, mostly eggs, meat, poultry, and milk. Basic food hygiene, such as to cook thoroughly, are recommended as a preventative measure against salmonellosis.

It is a foodborne illness and one of 4 key global causes of diarrheal diseases. Most cases are mild; however, some can be life-threatening.

Photo: Salmonella Typhimurium (red) invading cultured human cells – Electron micrograph.