Infections due to any of the salmonella group of bacteria. One type of salmonella causes typhoid fever; others commonly result in bacterial food poisoning, most often through contamination of hens’ eggs or chicken. Infants, the elderly, and people who are debilitated are most susceptible.
Symptoms of salmonella food poisoning usually develop suddenly 12–24 hours after infection and include headache, nausea, abdominal pain, diarrhoea, and sometimes fever. The symptoms usually last for only 2 or 3 days, but, in severe cases, dehydration or septicaemia may develop.
Treatment is by rehydration therapy.
In severe cases, fluid replacement by intravenous infusion may be needed.
See FOOD POISONING; ENTERIC FEVER; DYSENTERY.
A widespread genus of gram-negative motile-rod bacteria, some of them can cause moderate GI infections, while several can produce metabolites in food that cause serious toxic reaction when the food is eaten... salmonella
A variety of diseases which occur in some individuals who do not have healthy immune systems. These are microorganisms which do not usually cause diseases in a healthy individual. They are seen in AIDS patients and include Pneumocystis carinii pneumonia, massive or overwhelming herpes infections, atypical mycobacteria, toxoplasmosis or chronic or overwhelming candidiasis.... opportunistic infections
A group of common fungal infections affecting the skin, h air, and nails, also known as tinea and, popularly, as ringworm.... dermatophyte infections