From the Guidelines
Anyone can get salmonella food poisoning, but certain groups face higher risks, including young children under 5, older adults over 65, pregnant women, and people with weakened immune systems, such as those with HIV/AIDS, cancer, diabetes, or taking immunosuppressive medications, as stated in the guidelines for prevention and treatment of opportunistic infections in HIV-infected adults and adolescents 1.
Risk Factors
The risk of salmonella food poisoning is increased in:
- Young children under 5
- Older adults over 65
- Pregnant women
- People with weakened immune systems, such as those with HIV/AIDS, cancer, diabetes, or taking immunosuppressive medications
- People with inflammatory bowel diseases or who have had recent antibiotic treatment
Modes of Transmission
Salmonella infection can occur through:
- Consuming contaminated food or water, particularly undercooked poultry, eggs, unpasteurized dairy products, or unwashed fruits and vegetables
- Contact with infected animals, especially reptiles, amphibians, and poultry
- Settings with poor sanitation or during travel to regions with inadequate water treatment
Prevention and Management
According to the 2017 Infectious Diseases Society of America clinical practice guidelines for the diagnosis and management of infectious diarrhea, asymptomatic people who practice hand hygiene and live and work in low-risk settings do not need treatment, except asymptomatic people with Salmonella enterica subspecies enterica serovar Typhi in their stool who may be treated empirically to reduce potential for transmission 1.
Vulnerable Populations
Most healthy adults recover without specific treatment within 4-7 days, but vulnerable populations may develop severe illness requiring medical intervention, and long-term therapy, such as fluoroquinolones, primarily ciprofloxacin, may be necessary for susceptible organisms in people with Salmonella septicemia, particularly those with HIV/AIDS 1.
From the Research
Risk Factors for Salmonella Food Poisoning
- Age: The elderly (> or = 65 years of age) are more susceptible to morbidity and mortality from foodborne-induced gastroenteritis than younger individuals 2
- Location: People living in rural or remote areas have a higher risk of Salmonella infection notification (adjusted hazard ratio [aHR] 1.7,95% CI 1.3-2.2) 3
- Medication: Those taking proton pump inhibitors have a higher risk of Salmonella infection notification (aHR 1.9,95% CI 1.4-2.4) 3 and non-typhoidal salmonellosis (aOR 8·8,95% CI 2·0-38·3) 4
- Diet: Consuming chicken/poultry at least seven times per week increases the risk of Salmonella infection notification (aHR 3.2,95% CI 1.3-7.9) 3
- Health status: People with compromised immune systems, such as those with diseases or taking pharmacologic therapy, are at higher risk of foodborne illness, including Salmonella 5
- Lifestyle: Factors such as malnutrition, lack of exercise, and excessive use of antibiotics contribute to the increased susceptibility to foodborne infections in elderly populations 2
Population Groups at Risk
- Elderly males have the highest risk of infection-related hospitalization 3
- Pregnant women, infants and young children, and people with compromised immune systems are also at risk of foodborne illness, including Salmonella 5
- Nursing home residents are more likely to die from foodborne Salmonella infections than the general population 2