Which pathogen typically causes self-limited gastroenteritis with fever and diarrhea and is often acquired from contaminated poultry or eggs?

Which pathogen typically causes self-limited gastroenteritis with fever and diarrhea and is often acquired from contaminated poultry or eggs?

• A. Non-typhoidal Salmonella
• B. Shigella
• C. EPEC
• D. EAEC

Answer: (A)

Salmonella infections acquired from poultry or eggs commonly produce a self-limited gastroenteritis with fever and diarrhea. After ingesting contaminated food, symptoms typically begin within about a day or two and include abdominal cramps, diarrhea, and fever, and most healthy individuals recover without antibiotics. This pattern is classic for non-typhoidal Salmonella and its food sources (poultry, eggs, dairy). Shigella tends to cause more pronounced inflammatory diarrhea with blood and mucus (dysentery) and is highly contagious via person-to-person spread. EPEC (enteropathogenic E. coli) mainly causes watery diarrhea in infants and young children, often in developing regions. EAEC (enteroaggregative E. coli) is associated with persistent watery diarrhea and outbreaks, but isn’t the typical link to poultry or eggs.

Salmonella infections acquired from poultry or eggs commonly produce a self-limited gastroenteritis with fever and diarrhea. After ingesting contaminated food, symptoms typically begin within about a day or two and include abdominal cramps, diarrhea, and fever, and most healthy individuals recover without antibiotics. This pattern is classic for non-typhoidal Salmonella and its food sources (poultry, eggs, dairy).

Shigella tends to cause more pronounced inflammatory diarrhea with blood and mucus (dysentery) and is highly contagious via person-to-person spread. EPEC (enteropathogenic E. coli) mainly causes watery diarrhea in infants and young children, often in developing regions. EAEC (enteroaggregative E. coli) is associated with persistent watery diarrhea and outbreaks, but isn’t the typical link to poultry or eggs.