What is salmonella?
Salmonella bacteria cause much of the food poisoning in the world, including an estimated 1,400,000 cases of salmonellosis in the United States each year. In Illinois about 1,500 to 2,000 cases of this foodborne illness are reported each year. Salmonella is a general name for a group of about 2,000 closely related bacteria that cause illness by reproducing in the digestive tract.
How is it spread?
Salmonella bacteria live in the intestines of humans and animals, including birds. People usually become infected by eating food contaminated with animal feces. Common sources include beef, poultry, milk, and eggs, but fruits and vegetables can also become contaminated. Contaminated food often looks and smells normal.
Salmonella can also spread from person to person when contaminated hands touch food or surfaces. People may become infected through contact with animals such as pets, birds, fish, dogs, cats, and turtles. To reduce risk, the sale of turtles smaller than 4 inches wide was banned in the U.S. in 1975.
The use of antibiotics in livestock has contributed to antibiotic-resistant Salmonella. The U.S. Centers for Disease Control and Prevention estimates that 20–30% of Salmonella infections involve bacteria resistant to antibiotics.
What are the symptoms?
Symptoms may include headache, muscle aches, diarrhea, vomiting, abdominal cramps, fever, chills, nausea, and dehydration. They typically appear 6–72 hours after exposure, though some people may be infected without symptoms. Both symptomatic and asymptomatic people can spread the bacteria through their stool, making proper handwashing after using the restroom and before handling food essential.
Infants under 1 year, people who take antacids or have had ulcer surgery, and those with weakened immune systems are at higher risk. Salmonellosis is rarely fatal (less than 1%). In rare cases (about 1 in 10,000), infection can lead to reactive arthritis (Reiter’s syndrome) several weeks later.
How is salmonellosis treated?
Fluids are recommended to prevent dehydration caused by diarrhea. Pain relievers and fever reducers may help ease symptoms. Most cases of salmonellosis are not treated with antibiotics, as they can prolong the period a person can spread the infection. Antibiotics may be used for infants, older adults, and people with chronic illness or weakened immune systems who are at higher risk for complications.
Can salmonellosis be prevented?
Most salmonella infections occur at home, so wash hands with soap and water after using the bathroom and before handling food.
Prevent infection by:
Cooking food thoroughly (ground beef to at least 155°F) and keeping hot foods above 140°F.
Avoiding cross-contamination by using separate utensils, plates, and cutting boards for raw and cooked foods.
Refrigerating foods below 40°F and thawing frozen foods in the refrigerator or microwave.
Avoiding raw milk, raw eggs, and undercooked meat; use pasteurized eggs in recipes that are not cooked.
Washing fruits and vegetables thoroughly under running water.
Cleaning utensils and cutting boards with hot, soapy water (sanitize wooden boards with a dilute bleach solution or use dishwasher-safe boards).
People with salmonella should not prepare food to prevent spreading the infection.
