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What Are the Causes of Salmonella in Vegetables?

Salmonella is a food-borne illness that can occur in poultry and other animal products, fruits and vegetables. According to the Centers of Disease Control and Prevejntion growing conditions, processing issues and home contamination are all potential causes of Salmonella in vegetables.

  1. What is Salmonella?

    • Salmonella is a bacterium present in mammals, birds and reptiles. It spreads to humans through many different types of foods.

    Symptoms and Diagnosis

    • Symptoms of Salmonella include diarrhea, nausea and abdominal cramps. Salmonella is diagnosed by testing a stool sample.

    Treatment

    • Replace fluids lost from diarrhea with and electrolyte-balanced drink such as Ceralyte or Pedialyte. If there is no fever or blood in the stool, anti-diarrheal medication is an option. See a health care provider immediately if diarrhea is accompanied by high fever (more than 101.5 F), blood in the stools, prolonged vomiting or signs of dehydration.

    Vegetable Growing Problems

    • The process of growing vegetables is often a cause of Salmonella contamination. Many vegetable plants are fertilized with animal manure, which, in turn, may be contaminated with Salmonella bacteria. Mammals often carry Salmonella in their intestinal tracts. When animal manure is contaminated with Salmonella, it can easily spread to vegetables.

    Processing Issues

    • Improper processing contributes to Salmonella in vegetables and fruits. Many cases of Salmonella have been traced to unsanitary water used to wash vegetables at the processing plant.

    Home Prevention Tips

    • To prevent food poisoning from vegetables, wash your hands with soap and water before handling produce. Wash produce thoroughly under running water. Discard the outer leaves of lettuce or cabbage. Cut away any bruised or damaged areas--rotted areas often harbor Salmonella. Throw out any produce that looks rotten. Do not leave cut produce at room temperature for long periods. Remember to prepare meat and produce on separate cutting surfaces.

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