ABSTRACT
Salmonella is an important cause of foodborne disease in humans throughout the world and is a signifi cant cause of morbidity, mortality and economic loss (Roberts and Sockett 1994, Mead et al. 1999, Adak et al. 2002, Voetsch et al. 2004, Schroeder et al. 2005). Four forms of Salmonella infections exist: enteritis, septicaemia, enteric fever and healthy carrier. Enteritis is the most common form. The incubation period is commonly 6 to 72 hours and the symptoms include nausea, vomiting, and diarrhea. Fever, abdominal cramps, myalgias and headache are also common. Salmonella can induce chronic conditions, such as aseptic reactive arthritis, Reiter’s syndrome, and ankylosing spondylitis (Murray et al. 2002, Montvill et al. 2012). Irritable bowel syndrome has also been identifi ed as outcomes of salmonellosis (Doorduyn et al. 2008, Haagsma et al. 2010).
