Salmonella enterocolitis is an infection in the lining of the small intestine caused by the bacteria Salmonella.

Salmonella enterocolitis is one of the most common types of food poisoning. It occurs when you swallow food or water that is contaminated with the salmonella bacteria. Any food can become contaminated during preparation if conditions and equipment for food preparation are unsanitary.

The time between infection and symptom development is 8 to 48 hours. The acute illness lasts for 1 to 2 weeks. The bacteria is shed in the feces for months in some treated patients. A carrier state exists in some people who shed the bacteria for 1 year or more following the initial infection.

You are more likely to get this type of infection if you have:

• Eaten improperly prepared or stored food (especially undercooked turkey or chicken, unrefrigerated turkey dressing, undercooked eggs)
• Family members with recent salmonella infection
• Had a recent family illness with gastroenteritis
• Been in an institution
• Eaten chicken recently
• A pet iguana or other lizards, turtles, or snakes (reptiles are carriers of salmonella)
• A weakened immune system

Approximately 40,000 people develop salmonella infection in the United States each year. Most patients are younger than 20. The highest rate occurs from July through October.

• Abdominal pain or cramping or tenderness
• Diarrhea
• Nausea
• Vomiting
• Fever
• Chills
• Muscle pain

The doctor will perform a physical exam. You may have signs of a tender abdomen and tiny pink spots on the skin called rose spots.

Tests that may be done include:

• Stool culture for salmonella
• Febrile/cold agglutinins (test for specific antibodies)