Definition
Salmonellosis refers to infections caused by bacteria of the genus Salmonella. The two main forms are enteropathogenic salmonellosis (food poisoning) and typhoid or paratyphoid fever, which are more severe systemic infections.

Pathogenesis
Infection is primarily transmitted through the consumption of contaminated food or water, such as raw or undercooked poultry, eggs, and dairy. The bacteria multiply in the intestine, causing inflammation. In some cases, they can enter the bloodstream, leading to severe systemic disease.

Diagnosis
Diagnosis is made by culturing stool, blood, or other body fluids to detect the bacteria. In more severe cases, additional tests may be needed to assess complications.

Treatment

• Mild cases: Managed with hydration and supportive care, without the use of antibiotics.
• Severe cases or typhoid fever: Treated with antibiotics (e.g., quinolones, third-generation cephalosporins) to address systemic infection.

Prevention: Avoiding consumption of contaminated food, practicing good hygiene, such as thorough handwashing and safe food storage.

Timely treatment reduces the risk of complications such as sepsis, abscesses, or chronic carrier states. Preventive measures, including vaccination for typhoid fever, are important in high-risk areas.