Salmonella

"food poisoning"

This is part of a series on Opportunistic Infections ("OIs"). Please note that --

This Page Is Just A Starting Point: ÆGIS is a great place for you to find overview information about HIV and opportunistic infections, but it is not a substitute for getting medical advice from a doctor who specializes in treating HIV.
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Classification

bacterial

Description

Salmonella is bacterial infection caused from eating contaminated food or drinking contaminated water. Salmonellae -- non-spore-forming, gram-negative rods of the family Eterobacteriaceae. S. typhosa cause typhoid fever, and other S. cause diarrhea.
Symptoms: Symptoms can include severe diarrhea, fever, chills, abdominal discomfort, and occasionally vomiting. The symptoms generally appear one to three days after exposure. Serious bloodstream infections can occur, particularly in the very young or elderly. (BW)
Contagious Period: The infectious period can vary from several days to many months. Those who have been treated with oral antibiotics tend to carry the germ longer than others. Infected food handlers, health care workers, and individuals associated with daycare must obtain the approval of their local health department before returning to work or daycare. (BW)
The US Centers For Disease Control considers recurrent salmonella an AIDS-defining condition.

Danger Zone

Any CD4+ count.
Salmonella doesn't happen often, but it happens about 20 times more frequently than in HIV-negative people.

Prevention

Wash your hands with soap and warm water before and after handling foods, after using the bathroom or changing a baby's diaper, and after contact with animals.
Make sure children, particularly those who handle pets, wash their hands properly.
Purchase only inspected eggs, animal food products and pasteurized milk.
Wrap fresh meats in plastic bags at the market to prevent blood from dripping on other foods.
Refrigerate foods promptly.
Defrost meats in the refrigerator; minimize holding at room temperature.
Use bleech to wash cutting boards and counters used for preparation immediately after use to avoid cross contaminating other foods.
Avoid eating raw or undercooked meats and eggs, particularly when using a microwave oven.
(BW)

NOTE: There is more salmonella on the shell of an egg than in the egg itself. Some cooks drop an egg on a grill then pull the shell out, which is exactly the wrong thing to do!

Treatment