Salmonella enterocolitis can range from mild to severe diarrheal illness. The infection is acquired through ingestion of contaminated food or water. Any food can become contaminated during preparation if conditions and equipment for food preparation are unsanitary. The incubation period is 8 to 48 hours after exposure, and the acute illness lasts for 1 to 2 weeks. The bacteria is shed in the feces for months in some treated patients. A carrier state exists in some people who shed the bacteria for 1 year or more following the initial infection.
The risk factors include: - Ingestion of improperly prepared or stored food (especially undercooked turkey or chicken, unrefrigerated turkey dressing, undercooked eggs)
- Family members with recent salmonella infection
- Recent family illness with gastroenteritis
- Institutionalization
- Recent poultry ingestion
- Owning a pet iguana, turtles, lizards and snakes (reptiles are carriers of salmonella)
- Old or young age
- Patients with impaired immune systems
Approximately 40,000 people develop salmonella infection in the U.S. each year. Two thirds of patients are less than 20 years of age. The highest incidence occurs from July through October.
| 
