Salmonella: A Brief Overview

Salmonella is a life threatening infection caused by contaminated foods. Pregnant women, senior citizens, infants and young children are especially susceptible to Salmonella as are the immunosupressed. Raw animal products like poultry, dairy products, meat, seafood and even some fruits and vegetables can carry the bacteria that causes Salmonella. If food products carrying the bacteria are not cooked to a proper temperature, the bacteria can survive and cause illness.

Less than 72 hours after eating contaminated food, symptoms such as abdominal cramps, diarrhea and fever set in. In select cases, chills, nausea, vomiting and headache may also accompany the onset of the disease. The infection generally lasts 4 - 7 days and many people do not need to seek medical help. Those people in higher risk categories for infection may experience worsening symptoms and may die without medical intervention. Most people recover fully, though it may take several days for the bowel to return to normal. In some cases a more linger effect can be seen as pain in the joints, difficulty urinating and arthritis. This set of symptoms, known as Reiters Syndrome, can last several years.

Salmonella treatments include intravenous fluids and anti emetics as needed; however the real 'treatment' of salmonella lies in its prevention.

In an effort to prevent Salmonella, the Food Safety and Inspection Service has released a set of rules governing the slaughter practice of certain animal groups. These rules are designed to verify that the meat packing industry has been successful in controlling salmonella contamination in their products. Factories and plants are inspected to make sure they meet the standards set forth by the USDA. This is done through a process of random selection, which requires sampling of products for analysis by the Safety board.

On a more personal level, food handlers both in restaurants and in homes need to follow some basic safety guidelines to prevent contamination. These guidelines are meant to prevent cross contamination. A single contaminated package of meet can, through cross contamination, infect any food product that comes into contact with it or any of the utensils used in its preparation. Washing utensils and cutting areas thoroughly is the single greatest thing that food handlers can do to prevent contamination. Washing hands and counter tops thoroughly is also important.

Salmonella is a dangerous bacteria found in contaminated food. Certain people are more susceptible to this bacteria and can become very ill. Treatment is not always warranted, but in some cases intravenous fluids and mediation may help. The best course of action is prevention. By preventing contaminated food from being eaten and following basic sanitation guidelines, Salmonella is completely avoidable.

http://www.usda.gov/wps/portal/usdahome