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Salmonella food poisoning - symptoms, treatment... is salmonella contagious?

Kacper Nowak

Kacper Nowak

2026-03-23
4 min. read
Salmonella food poisoning - symptoms, treatment... is salmonella contagious?
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Gastrointestinal disorders caused by food poisoning pose a serious threat to health as they are most commonly caused by the activity of microorganisms that enter the body through contaminated food products. The spring and summer season favor this phenomenon as there is an increased number of reported cases of infection during this time. Salmonella, also known as salmonella rod, is particularly dangerous due to its characteristic elongated shape. Symptoms of infection usually appear 6 to 72 hours after contact with the pathogen. Read on to learn more about treatment options and the risk of infection with salmonella.

Zakażenie bakteriami Salmonella

Bakterie Salmonella występują naturalnie w przewodzie pokarmowym zwierząt gospodarskich i dzikich. Przenikają do środowiska zewnętrznego poprzez odchody, a ich przetrwanie zależy od takich czynników jak temperatura, wilgotność oraz obecność resztek białek w kale. W sprzyjających warunkach te mikroorganizmy mogą utrzymywać się w glebie nawet przez kilka miesięcy, a w produktach spożywczych nawet dłużej. Zakażenie salmonellą najczęściej występuje w wyniku: spożycia żywności zanieczyszczonej odchodami zakażonych zwierząt, takich jak drobiu, myszy czy szczury, z powodu niedostatecznej higieny podczas produkcji; spożycia produktów pochodzenia zwierzęcego, np. jaj od zakażonych kur; kontaktu z zarażonymi zwierzętami i ludźmi wydalającymi salmonelle z kałem; według wielu badań naukowych, najczęstszą przyczyną zatruć pokarmowych jest spożywanie gotowych wyrobów, głównie cukierniczych, do których produkcji użyto surowych jaj lub produktów z zakażonego mleka. Stwierdzono również przypadki zakażeń przez surowe wyroby mięsne, takie jak tatar.

Manifestacje chorobowe wywołane przez salmonellę

Objawy zakażenia salmonellą mogą być różnorodne, a ich nasilenie zależy od liczby bakterii, które przedostały się do organizmu, stanu flory bakteryjnej u zakażonego oraz sprawności układu odpornościowego. U niektórych pacjentów choroba przebiega łagodnie i ustępuje sama po kilku dniach, podczas gdy u innych prowadzi do ciężkiego stanu zapalnego. W skrajnych przypadkach może dojść do sepsy, a nawet zgonu. Najczęściej opisywane objawy to gorączka, bóle brzucha, skurcze jelit, biegunka z domieszką śluzu, obecność granulocytów w badaniu kału oraz nudności lub wymioty. Pierwsze symptomy zazwyczaj pojawiają się w ciągu 6 do 72 godzin po zakażeniu. W razie jakichkolwiek wątpliwości należy natychmiast skonsultować się z lekarzem w celu przeprowadzenia diagnostyki.

Jak radzić sobie z zakażeniem salmonellą?

W pewnych sytuacjach infekcja może ustąpić spontanicznie w ciągu kilku dni, bez konieczności stosowania leków. W takim przypadku zaleca się przestrzeganie łagodnej diety z jednoczesnym zwiększeniem ilości spożywanych płynów. W przypadku intensywnych wymiotów i biegunek stosuje się: doustne preparaty rehydratacyjne o wysokim stężeniu elektrolitów; leki przeciwdrobnoustrojowe; dożylne płyny nawadniające (w wyjątkowych przypadkach). Zaawansowane stadia zakażenia wymagają zastosowania odpowiedniej terapii antybiotykowej, którą dobiera lekarz. Leczenie farmakologiczne opiera się najczęściej na stosowaniu środków zawierających ampicylinę, cyprofloksacynę lub trimetoprim-sulfametoksazol, które wykazują działanie bakteriobójcze.

Czy salmonella jest przenoszona drogą zakaźną?

Salmonelloza jest chorobą wywoływaną przez bakterie, które mogą przenosić się na ludzi poprzez kontakt z zainfekowanymi osobami lub skażonymi produktami spożywczymi. Zakażenie często występuje z powodu niedostatecznej higieny, nieodpowiednich warunków sanitarnych lub spożywania nieprawidłowo przechowywanych lub przygotowywanych żywności. Aby zapobiec salmonellozie, należy stosować się do następujących zasad: dokładne mycie rąk po dotknięciu surowych jaj lub mięsa; utrzymywanie czystości w kuchni, w tym naczyń i blatu; mycie rąk po korzystaniu z toalety; unikanie kontaktu z odchodami zwierząt; spożywanie tylko pasteuryzowanego mleka; staranne czyszczenie narzędzi kuchennych; oddzielne przechowywanie surowych produktów od gotowych; przechowywanie żywności w niskiej temperaturze; unikanie wielokrotnego zamrażania; rezygnacja z surowych potraw z niepewnych źródeł.
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