Salmonella Infection
Also known as: Non-typhoidal Salmonellosis
Non-typhoidal Salmonella infection (distinct from Salmonella Typhi/Paratyphi causing enteric fever, see the Typhoid entry) is typically acquired from contaminated poultry, eggs, meat, or dairy products, or from reptile/amphibian contact, causing a self-limiting gastroenteritis in the large majority of immunocompetent hosts, though invasive, bacteremic disease occurs more readily in specific at-risk groups.


