Symptoms of Salmonella from Chicken

The disease commonly called salmonella is a food-borne illness caused by one of the 2,300 members of the salmonella family of bacteria, according to the U.S. Food Safety and Inspection Service. The bacteria are commonly transmitted to people by eating poultry or eggs that have not been cooked to a high enough temperature or when juices from raw poultry come into contact with other food. Egg dishes should be cooked to an internal temperature of 160 degrees Fahrenheit, and poultry should reach a minimum internal temperature of 165 degrees as measured with a food thermometer.

Diarrhea and Stomach Cramps

• The first symptoms of Salmonella enteritidis usually appear within 12 to 72 hours after eating the contaminated food, according to the Canadian Food Inspection Agency, and last up to seven days. Diarrhea and abdominal cramps are the most common symptoms. There is rarely blood in the stools, but they can be quite liquid.

Nausea and Vomiting

• Salmonella attacks the gastrointestinal tract and is likely to cause nausea and vomiting in the first few days. It's important to replace the fluids lost through diarrhea and vomiting to prevent dehydration.

Fever and Chills

• Flu-like symptoms of mild fever, chills and headaches can accompany the infection, although most doctors will not prescribe antibiotics except in severe cases.

Severe or Chronic Symptoms

• Although most people recover from salmonella poisoning within seven days without treatment, the elderly, young children, pregnant women and those with compromised immune systems might need hospitalization.

  Three to four weeks after infection, a few people might develop symptoms such as eye irritation, joint pain and painful urination. This is a form of reactive arthritis known as Reiter's syndrome, and it might require long-term treatment.