ABSTRACT
This chapter provides state-of-the-art overviews on foodborne diseases caused by Salmonella in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. In line with the Centers for Disease Control and Prevention (CDC) system, taxonomically the genus Salmonella is divided into two species: Salmonella enterica and Salmonella bongori. Developing countries tend to serve as points of dissemination of the organism to other parts of the developed countries that have low records of Salmonella Typhi infection incidence. Enteric fever is characterized by abdominal pain, headache, and diarrhea followed by the onset of fever. Intestinal perforation may present with abdominal pain, rising pulse, and falling blood pressure in infected persons. Nontyphoidal salmonellae most often cause an acute self-limiting gastroenteritis with a major clinical manifestation, which is diarrhea accompanied by headache, malaise, and nausea. Bacteremia is a constant feature of enteric fever caused by strains of Salmonella Typhi and Salmonella Paratyphi.
