Egg-associated salmonellosis is an important public health problem in the United States and<unk> veral European countries. A bacterium,<unk> , can be inside perfectly normal-appearing eggs, and if the eggs are eaten raw or undercooked, the bacterium can cause illness. During the 1980s, illness related to contaminated eggs occurred most frequently in the northeastern United States, but now illness caused by<unk>  is increasing in other parts of the country as well. Consumers should be aware of the disease and learn how to minimize the chances of becoming ill.
A person infected with the<unk>  bacterium usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be<unk> vere, and the person may be ill enough to require hospitalization.
The elderly, infants, and those with impaired immune systems may have a more<unk> vere illness. In these patients, the infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics.
Salmonella enteritidis
Salmonella enterica
Shigella dysenteriae
Campylobacter jejuni
Yersinia enterocolitica
Salmonella bongori
Clostridium difficile
Vibrio cholerae