|  | Public Health Safety | Food Safety

Definition of Salmonella

Salmonella bacteria live in the intestinal tracts of animals or humans and are spread through the infected host's feces. Two types of this bacteria, Salmonella enteritidis and Salmonella typhimurium, are the most common and account for half of all human infections in the United States.

  1. Infections

    • An infection caused by the salmonella bacteria is called salmonellosis. More than 1 million cases of food-borne illness and more than 500 deaths are estimated to be caused by salmonellosis in the United States every year, according to the Centers for Disease Control and Prevention.

    Developing Salmonellosis

    • Salmonella bacteria usually are transmitted to humans by eating food, such as beef, poultry or eggs, contaminated by infected feces. Any food can become contaminated and can look and smell normal.

    Symptoms

    • The most common symptoms of a salmonella infection are diarrhea, fever and abdominal cramps. They are usually felt between 8 and 72 hours after eating the contaminated food.

    Diagnosis

    • Salmonellosis can be diagnosed by testing a sample of your stool. Further testing may be performed in order to determine the specific type, if necessary.

    Treatments

    • Salmonella infections usually run their course in about a week and usually do not require any additional treatment, other than plenty of fluids. In severe cases, intravenous fluids may be necessary to prevent dehydration.

    Prevention/Solution

    • To prevent the spread and threat of salmonella infection, observe proper hygiene procedures such as frequent hand washing and keeping all foods separate during preparation. Cook everything thoroughly, as the bacteria do not survive the cooking process.

Food Safety - Related Articles