Any of several bacterial infections caused by salmonella , including typhoid and similar fevers and gastroenteritis (see food poisoning ).
Meat from diseased animals carries the bacteria , and any food can pick it up from infected feces in the field or during storage or from contaminated food or utensils during food preparation. The source is often hard to trace. Eggs from infected hens can carry it within, not just on the shells. Onset is sudden and sometimes severe, with nausea, vomiting, diarrhea, fatigue, and low fever. Most patients recover within days, with some degree of immunity. Prevention requires care in food handling, especially thorough cooking.