Elanco acknowledges herewith the author of this video as the creator and the publisher as the copyright owner of the content therein: © Institute of Microbiology ETH Zürich, Prof. Wolf-Dietrich Hardt (2009)
Most people become infected with Salmonella after consuming contaminated food or drinks.Patients develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection (CDC, 2011).
In most cases, the illness lasts for four to seven days, and the majority of people recover without any special medical treatment. In some cases, though, the diarrhea may be so severe that the patient becomes dangerously dehydrated and has to be treated in a hospital (CDC, 2011).
In severe cases, the Salmonella infection may spread from the intestines to the blood stream, and then to other organs, and can cause death unless the person is treated promptly with antibiotics and fluid therapy (CDC, 2011).
Vital Signs: Reducing contamination from the farm to the table Centers for Disease Control and Prevention - CDC © Centers for Disease Control and Prevention - CDC (2011) 2011
Resistance Genes, Phage Types and Pulsed Field Gel Electrophoresis Pulsotypes in Salmonella enterica Strains from Laying Hen Farms in Southern Italy Camarda et al © 1996-2015 MDPI AG EN 2013 Scientific Publication
Mechanisms of egg contamination by Salmonella Enteritidis I. Gantois et al © Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. (2009) EN 2009 Scientific Publication
Public Health Aspects of Salmonella infections. Rabsch et al © CAB International 2013. Salmonella in Domestic Animals, 2nd Edition (2012) EN 2012 Scientific Publication
Ensuring safety of home-produced eggs to control Salmonellosis in Poland: lessons from an outbreak. Zielicka et al © Zielicka et al, Eurosurveillance (2011) EN 2011 Technical Report
Important Aspects of Salmonella in the Poultry Industry and in Public Health Castiglioni Tessari et al © Castiglioni Tessari et al, 2012 EN 2012 Technical Article
Elanco acknowledges herewith the author of each reference as the creator and the publisher as the copyright owner of the content therein.