Journal of Gastrointestinal Infections

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VOLUME 10 , ISSUE 1 ( January-December, 2020 ) > List of Articles

CASE REPORT

Salmonella enterica Serotype Choleraesuis var Decatur Gastroenteritis Complicated by Severe Acute Kidney Injury and Neurological Dysfunction

Sriram Krishnamurthy, Jharna Mandal

Keywords : Acute gastroenteritis, H2S-negative Salmonella, Nontyphoidal Salmonella, Salmonella bacteremia, Salmonella choleraesuis

Citation Information : Krishnamurthy S, Mandal J. Salmonella enterica Serotype Choleraesuis var Decatur Gastroenteritis Complicated by Severe Acute Kidney Injury and Neurological Dysfunction. J Gastrointest Infect 2020; 10 (1):36-38.

DOI: 10.5005/jp-journals-10068-3040

License: CC BY-NC 4.0

Published Online: 29-12-2020

Copyright Statement:  Copyright © 2020; Jaypee Brothers Medical Publishers (P) Ltd.


Abstract

We herein report a case of gastroenteritis due to Salmonella enterica serotype Choleraesuis var Decatur following ingestion of ground meat. A 10-year-old child presented with diarrhea and vomiting followed by multi-organ dysfunction in the form of severe acute kidney injury requiring multiple sessions of hemodialysis, transaminasemia, thrombocytopenia, and altered sensorium. Stool cultures were positive for Salmonella enterica serotype Choleraesuis var Decatur, and intravenous ceftriaxone was administered for 10 days for the same. She survived with neurological sequelae. Nontyphoidal Salmonella is one of the most frequently identified causes of foodborne illness in developing countries. An increased level of awareness is needed to understand the association of severe foodborne illnesses, especially given the prevalence of consumption of such foods in the local cuisine. This case also adds to the spectrum of clinical manifestations associated with this entity. Vaccination of farm animals on a routine basis with live attenuated Salmonella vaccine is needed to diminish the transmission of Salmonella through the food chain to humans and increased awareness should be created about the preparation of ground meat products to reduce the transmission of infection.


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