Many infections are acute in onset and self-limited, while others are chronic and may be present for years before a patient even becomes aware of a possible infection. As the major function of the small intestine is to digest, absorb and propel food along its length, most clinically important infections of the small intestine will interfere with these functions.
Some infections have characteristic features.
There are many different types of Salmonella. The so called non-typhoidal Salmonella species is the most common cause of food poisoning outbreaks in the United States. Chickens and eggs are probably the most common cause of infection. Patients will develop symptoms 10 to 48 hours after eating contaminated food. They may have a wide range of symptoms ranging from mild gastroenteritis to a severe diarrheal illness with dehydration and profound infection.