Salmonella

The group of bacteria, called Salmonella can cause fever, severe diarrhea and abdominal cramps. Onset of symptoms occurs 12 to 72 hours after eating food contaminated with Salmonella bacteria. The attack generally lasts four to seven days as the body rids the intestines of the bacteria and its toxins. For most victims, supportive treatment such as bed rest and drinking adequate fluids to replace those lost is sufficient; no medication is needed. Occasionally hospitalization is needed when the bacteria enter the bloodstream and travel to other parts of the body. Antibiotics are not likely to be helpful, and are not indicated unless the infection has spread beyond the digestive tract.

Most Salmonella victims recover within a week, although they may experience several months of continuing bowel irritability. A few people develop a residual complication called Reiter’s syndrome, or reactive arthritis. This is an autoimmune disorder that can occur after digestive tract infections. Its symptoms include joint pain, eye irritation, and painful urination. These symptoms can persist for months or years. Reiter’s can lead to a chronic arthritis (persistent joint inflammation and joint pain), for which treatment is difficult.

Salmonella bacteria live in the digestive tracts of animals and some humans. The disease is transmitted by the unintentional consumption of tiny amounts of feces from infected animals. This occurs when the feces come in contact with foods. Meat, poultry, and milk are the most frequent carriers, but fecal contact can occur with vegetables as well, when animal manure is used for fertilizer. Safe food handling practices, including basic hygiene, pasteurization of milk, and thorough cooking of meat and poultry greatly reduce the risk of Salmonellosis.

Fecal particles come into contact with food through failures in basic food safety and handling procedures. These failures in food safety can occur at farms, meat packing plants, food processing facilities, restaurants and home kitchens. The most fundamental rule of food safety for homes and restaurants is that food handlers should always wash their hands before touching food. Uncooked meat and poultry should always be stored and handled apart from other foods, and work areas and knives and other tools and implements should be washed thoroughly after use with uncooked foods. See Protect yourself from food borne illnesses for a list of safe practices and ways you can reduce the risk of food poisoning for yourself and your family.

Eggs are another infectious pathway for Salmonella. Chickens can become infected with Salmonella and the bacteria then lodges in their ovaries, and enter the egg as it is formed. When a chicken lays an egg, the Salmonella bacteria are undetectable. Fully cooking eggs so that the yolk is firm is the best prevention.

Reptiles, including snakes and turtles, are frequent carriers of Salmonella. Persons who have contact with reptiles, including pets, should be vigilant in washing their hands thoroughly after handling them.

Every year, the federal Centers for Disease Control receive reports of about 40,000 cases of Salmonella. Four hundred Americans die each year from this preventable illness. Public health officials suspect that only the most serious cases are reported, and that the actual number of Salmonellosis in the US may be as much as thirty times higher. The occurrence of Salmonellosis is greater in summer than in winter. Children under 5, the elderly, and people with compromised immune systems are at greatest risk.