​Infectious Diseases and Microbiology - Acute enterocolitis

​Infectious Diseases and Microbiology - Acute enterocolitis
Salmonella enterica
This organism is a lactose non-fermenting, Gram-negative rod.
Salmonella enterica exhibits a multitude of distinct serotypes. Serotypes are prevalent microorganisms found in a diverse range of animals, including reptiles, poultry, and birds. Human infection occurs when individuals come into contact with infected animals or consume animal products that have been contaminated. Salmonella can be excreted in human feces for an extended period of time following the resolution of diarrhea, which makes it easier for food handlers to transmit the infection through the oral route. An infection requires a modest dose of roughly 100,000 organisms to cause illness.

Salmonella infection typically leads to a simple form of dysentery, which may be observed under a microscope by the presence of red blood cells and white blood cells in the stool. Highly aggressive strains have the capability to infiltrate the bloodstream, resulting in sepsis mediated by endotoxins.

Salmonella bacteria adhere to intestinal M cells, facilitating the process of endocytosis. After being absorbed, the bacteria undergo replication within the endosomes and then infiltrate the subepithelial tissue, leading to the activation of an inflammatory reaction.
While the majority of strains stay confined to a specific area, certain strains have the ability to infiltrate deeper and access the bloodstream.

Salmonella may be readily separated from stool cultures using standard selective and differential media since they are unable to metabolize lactose. The ability to produce hydrogen sulfide (H2S) and exhibit movement are characteristics that differentiate Salmonella from other bacteria that cannot ferment lactose, such as Shigella.

Replenishing fluids is crucial for the management of any condition characterized by diarrhea. Antibiotics are typically avoided for the prevention of Salmonella enteritis due to their potential to extend the carrier phase. Prevention entails the implementation of appropriate food handling practices and thorough hand hygiene.

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