Salmonellosis - Salmonella

Japanese: サルモネラ症 - サルモネラしょう（英語表記）salmonellosis

One of the three major bacterial food poisonings. It is an infectious disease caused by bacteria of the Salmonella genus and is broadly divided into typhoidal and non-typhoidal. Non-typhoidal salmonellosis does not include typhoid and paratyphoid fevers, and salmonellosis generally refers to non-typhoidal. Food poisoning is caused by live bacteria in the small intestine, with an incubation period of about one day. Symptoms include nausea, vomiting, abdominal pain, diarrhea, and fever. Most patients recover within one or two days, but those who develop jaundice are often severe. It is not transmitted from person to person, but is caused by ingesting food contaminated with Salmonella. Salmonella is subdivided into nearly 2,000 serotypes, but the most common is Salmonella typhimurium, which causes severe symptoms. Treatment includes symptomatic treatment as well as various antibiotics.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

三大細菌性食中毒の一つ。サルモネラ属の細菌による感染症でチフス性と非チフス性に大別される。非チフス性サルモネラ症は腸チフス，パラチフス類を除いたもので，普通サルモネラ症という場合は非チフス性をさす。食中毒は生菌の小腸感染によるもので，潜伏期は約1日。悪心，嘔吐，腹痛，下痢，発熱などとともに発病し，大部分は1～2日で回復するが，黄疸の現れる場合は重症のものが多い。人から人へ感染するのではなく，サルモネラに汚染された食品の摂取によって起る。サルモネラ菌は 2000近くの血清型に細分されるが，ネズミチフス菌によるものが最も多く，症状も激しい。治療は対症療法のほか，各種抗生物質も効果を示す。

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