Salmonellosis is a foodborne infection caused by Salmonella bacteria.
These bacteria multiply in the small intestine and invade the gut lining. Symptoms
such as sudden stomach pain, diarrhea, nausea, fever, and throwing up are common.
Dehydration, especially among infants, may be severe.
Salmonella may be found in humans and animals (wild and domestic). Both
humans and animals may have the bacteria and still appear healthy. Salmonella
is commonly found in food such as raw eggs and egg products, meat and meat products,
and poultry.
Illness may occur after a person eats food or drinks water contaminated with
Salmonella. Salmonella infections are usually traced to poultry
(chicken, turkey, etc) that has not been cooked enough, raw sausages, lightly
cooked foods containing eggs or egg products, or to unpasteurized dairy products.
Ready-to-eat or cooked food can also be contaminated by being touched by dirty
hands, or by coming into contact with cooking utensils or counters that were
not cleaned after being previously used.
Salmonella infections usually happen within 12 to 36 hours after eating
contaminated food or water.
Wash your hands before, during and after preparing food.
Thoroughly cook all foods that come from animal sources, particularly poultry,
egg products and meat dishes.
Cook meats and poultry to an internal temperature of at least 74ºC
(165ºF). Use a meat thermometer to make sure the proper temperature is
reached.
Cook stuffing separately. If the bird is cooked with the stuffing in it,
make sure that both the bird and the stuffing are well cooked to an internal
temperature of at least 74ºC (165ºF).
Do not re-contaminate cooked foods. Place them on clean, sanitized surfaces
which have not been used before to prepare other food.
Do not let raw or cooked foods sit for a long time at room temperature.
Do not use raw eggs, (e.g. eggnogs or homemade ice cream) and never use
dirty or cracked eggs.
Use only pasteurized milk and milk products.
Educate food handlers and persons who prepare food about how important it
is to:
keep hot foods HOT and cold foods COLD;
wash hands before, during and after food preparation;
keep a clean kitchen; and
protect prepared foods from rodent and insect contamination.
Some domestic animals and pets, particularly chicks, ducklings and reptiles
(turtles, snakes, iguanas), can be dangerous as pets for small children, because
they often carry the Salmonella bacteria.
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