La salmonellosis is a intestinal infection by bacteria of the genus Salmonella It is transmitted primarily through contaminated food or water. In Spain and the rest of Europe, cases tend to be concentrated in the warmer months, and although most resolve without complications, the symptoms They can be annoying and require surveillance.
Beyond typical gastroenteritis, health authorities insist on the food hygiene as the best barrier against contagion. In vulnerable groups —young children, the elderly, and people with weak immune systems— the discomfort may become more intense, so it is important to recognize the warning signs early.
Typical symptoms and when they appear
The period of incubation It is usually located between 6 hours and 6 days after exposure. That is, the person may feel well and, after that time, experience digestive symptoms of varying intensity.
Among the most common manifestations are described diarrhea, fever and abdominal pain; are often accompanied by nausea, vomiting, chills and headache. In some episodes it may appear Blood in the stool, a fact that requires special clinical attention.
The frequent evolution is of 3 to 7 days, although in certain people the discomfort may last longer up to 1 or 2 weeks. We must watch the dehydration (dry mouth, dizziness, little urine), as it is the most common complication in cases with persistent diarrhea.
If the fever is high, abdominal pain is intense, diarrhea is very abundant or blood appears, it is advisable to request medical evaluation as soon as possible. In severe cases, the bacteria can spread to the blood and affect other organs, a situation that requires hospital care.
Routes of infection and risk factors
The infection is associated with the consumption of contaminated food or water. Those at greater risk are raw or undercooked meats and poultry, undercooked eggs, unpasteurized milk and fruits and vegetables washed with unsafe water.
Another critical point is the cross contamination: when juices from raw products come into contact with ready-to-eat dishes. The hand washing after using the bathroom or handling animals is essential; some reptiles, birds and small mammals can carry Salmonella without showing symptoms.
High temperatures favor the bacterial proliferation, so that maintaining the Cold chain, rapid refrigeration and respecting storage times are key to reducing risk in the home and hospitality environment.
Prevention, treatment and notification of AESAN
The basic recommendations go through a rigorous hygiene: wash your hands with soap and water, pull apart raw foods from ready-to-eat foods, and cook thoroughly Meats and eggs. Avoid sauces and preparations with raw egg and always opt for pasteurized dairy helps minimize risk.
Regarding clinical management, most cases improve with rest and hydration, and solutions of oral rehydrationThe antibiotic is reserved for serious conditions or vulnerable people, according to medical criteria, to avoid complications and resistance.
As a consumer protection measure, the AESAN has reported the detection of Salmonella spp. en Turmeric powder “Haldi Powder” (Ali Baba brand), lot 080824 with preferential consumption 04/22/2026, in formats of 100 g, 400 g, and 1 kgThe product was initially distributed in Catalonia, Andalusia, the Valencian Community, the Canary Islands, and La Rioja, and the alert was channeled through Rasff y SCIRI for its withdrawal.
Those who retain any of these containers are advised do not consume them. If they have been ingested and appear compatible symptoms —diarrhea, fever, vomiting or headache—, it is advisable to consult a health center, especially in children, adults and people with chronic illnesses.
Identify in time the signs of salmonellosis, knowing the window of onset and acting with hygienic and hydration measures allows you to shorten the picture and avoid scares, while official alerts help prevent further exposures in the population.