Salmonella: An Illness-Causing Bacteria

The bacteria Salmonella might come to mind when you think about the potential dangers associated with raw chicken and eggs; and you would be right. However, other foods can contain this bacteria which causes an estimated 1.35 million cases of food-borne illness (food poisoning) each year. In recent years, peaches, onions, mushrooms, and even pet hedgehogs have been the source of the bacteria that caused multi-state outbreaks of Salmonella infections.

Categories of Salmonella Bacteria

There are two categories of Salmonella bacteria: Salmonella typhi and Nontyphoidal Salmonella. The source of Salmonella typhi is humans. This bacteria causes typhoid fever. People can spread this illness through improper personal hygiene. It can also be spread through water in areas where sewage treatment is insufficient or the water supply is unsafe. All other species or varieties of Salmonella are considered Nontyphoidal Salmonella, meaning they are not Salmonella typhi. Food sources of Nontyphoidal Salmonella may include raw poultry, beef, eggs, sprouts, produce, and processed foods such as nut butters, frozen pot pies, and stuffed chicken breasts.

Symptoms of Salmonella Infection

Symptoms of illness caused by Salmonella bacteria include diarrhea, fever, nausea, vomiting, headache, and stomach cramps. Depending on a person's health and the dose of infection, symptoms can begin in as few as 6 hours or take up to 6 days to appear. Most cases do not require hospitalization and patients recover within 4-7 days. However, individuals who fall into a high-risk category such as the elderly, young children, pregnant women, and people with compromised immune systems or those who develop a severe infection may require more medical care and/or hospitalization.

Prevention

Illness from Salmonella can be prevented by good food handling practices.

• Store raw foods such as poultry, eggs, meat, and produce in a refrigerator that is less than 41°F in a commercial kitchen (less than 40° in a home or volunteer organization kitchen).
• Keep raw meat, poultry, and eggs on a shelf below already cooked items or produce.
• Properly wash, rinse, and sanitize surfaces that come into contact with raw meat, poultry, and eggs such as cutting boards, countertops, and mixing bowls.
• Wash your hands with warm water and soap for at least 20 seconds after handling raw meat, poultry, and eggs. Use a single-use towel to dry your hands and turn off the faucet.
• Properly wash produce before use.
• Cook foods to the proper temperatures.

Keeping basic food safety principles in mind can go a long way to prevent illness from Salmonella. Be mindful when storing, preparing, and handling raw foods. Cook food to the proper internal temperature. Wash your hands and surfaces frequently. Finally, stay aware of the latest food recalls. Pay attention to vendor emails and newsletters, follow the news, and check reputable websites such as the FDA's Recall, Market Withdrawals & Safety Alerts website.

Reference

Centers for Disease Control and Prevention. Salmonella