Salmonellosis During Pregnancy: Risks, Symptoms & Safe Treatment

When Salmonellosis is defined as a foodborne infection caused by Salmonella bacteria, pregnant individuals face unique challenges. At the same time, Pregnancy is a physiological state where a fertilized egg develops into a fetus inside the uterus, bringing rapid hormonal shifts, a changing immune response, and heightened nutritional needs.

How Salmonella Causes Infection

The bacteria live in the intestines of animals and can contaminate raw eggs, undercooked poultry, unpasteurized milk, and even fresh produce that contacts contaminated water. When you consume these foods, the bacteria survive the acidic stomach environment, attach to the lining of the small intestine, and release toxins that trigger inflammation.

Key factors that increase the chance of infection include inadequate cooking temperatures, cross‑contamination in the kitchen, and poor refrigeration. In the United Kingdom, Public Health England reports around 30,000 cases of salmonellosis each year, with most linked to eggs and poultry.

Why Pregnant People Are More Susceptible

During Pregnancy, the maternal immune system shifts toward a more tolerant state to protect the developing fetus. This modulation reduces the body’s ability to mount a rapid response against certain bacterial invaders, including Salmonella bacteria. Additionally, progesterone slows gastrointestinal motility, giving the pathogen more time to multiply.

Studies from the University of Manchester (2023) show that pregnant patients are 2‑3 times more likely to develop severe gastroenteritis from a given dose of Salmonella compared with non‑pregnant adults.

Common Symptoms and How to Distinguish Them From Normal Pregnancy Changes

Both salmonellosis and pregnancy can cause nausea, vomiting, and abdominal discomfort, making it tricky to tell them apart. However, infection usually brings a distinct pattern:

• High‑grade fever (above 38°C/100.4°F) - rare in normal pregnancy.
• Watery, often bloody diarrhoea lasting more than 24 hours.
• Severe abdominal cramps that do not improve with typical pregnancy‑related measures.
• Sudden onset of chills or muscle aches.

If you notice any of these signs, especially fever combined with diarrhoea, treat it as a potential infection rather than a pregnancy‑related upset.

Risks to the Fetus and Pregnancy Outcomes

While most cases of salmonellosis resolve without harming the baby, the infection can lead to serious complications:

• Dehydration - loss of fluids can reduce uterine blood flow, potentially affecting fetal growth.
• Preterm labour - inflammatory signals may trigger early contractions.
• Severe infection (bacteremia) can cross the placental barrier, leading to fetal infection or miscarriage.

Research published in the British Medical Journal (2022) found that infection‑related hospitalisation during the third trimester was associated with a 1.5% increase in preterm birth rates.

Diagnosis and Medical Care

Prompt medical attention is essential. Your clinician will usually:

1. Take a detailed food‑history to pinpoint possible sources.
2. Order stool cultures or PCR tests to confirm Salmonella bacteria.
3. Check blood work for signs of dehydration, electrolyte imbalance, and inflammatory markers.
4. Assess fetal well‑being via ultrasound and non‑stress testing if you’re beyond 24 weeks.

Because antibiotics can alter the natural gut flora of the newborn, doctors weigh the benefits carefully. In most mild cases, supportive care without antibiotics is preferred.

Safe Treatment Options & Home Care

Key goals are to stay hydrated, manage fever, and prevent complications:

• Drink oral rehydration solutions (ORS) or clear broths every few hours. Small, frequent sips work better than large gulps.
• Use acetaminophen for fever - avoid NSAIDs unless prescribed, as they can affect fetal circulation.
• If diarrhoea persists beyond 48 hours or you develop blood in stools, seek medical review for possible antibiotics such as ceftriaxone, which is deemed safe in pregnancy.
• Rest and avoid strenuous activity while your body fights the infection.

Food Safety Tips to Prevent Infection

Prevention is far easier than treatment. Follow these Food safety guidelines throughout pregnancy:

• Cook poultry to an internal temperature of at least 75°C (165°F).
• Consume only pasteurised dairy products and eggs.
• Wash fresh fruits and vegetables under running water; consider a vinegar soak for leafy greens.
• Separate raw meat, poultry, and seafood from ready‑to‑eat foods in the fridge.
• Discard any leftovers that have been sitting at room temperature for more than two hours.

Regular Prenatal care appointments also include dietary counselling - use them to get personalized advice.

When to Seek Emergency Care

Even with diligent home care, some signs demand immediate attention:

• Fever above 39°C (102.2°F) that doesn’t respond to acetaminophen.
• Persistent vomiting that prevents fluid intake.
• Signs of severe dehydration: dizziness, reduced urine output, dry mouth.
• Blood in stool or black, tarry stools.
• Rapid fetal movements that suddenly stop.

Call emergency services or go to the nearest A&E department - time is critical for both mother and baby.

Quick Checklist for Expectant Parents

• Know the top food sources of salmonellosis - raw eggs, undercooked chicken, unpasteurised milk.
• Track any fever, diarrhoea, or vomiting and note when they started.
• Stay hydrated with ORS or electrolyte drinks.
• Keep a list of your prenatal appointments and ask about food safety.
• Call your midwife or GP if symptoms worsen or you notice any fetal concerns.

Comparison: Salmonellosis Symptoms vs. Common Pregnancy Discomforts