Worried about Salmonella? What you Need to Know!

Salmonella infection (salmonellosis) is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through stools (feces). Humans become infected most frequently through contaminated water or food. Often, people who have salmonella infection think they have the stomach flu.

How do you get salmonella?

The most common way to get salmonella is from undercooked food or improper food prep, for instance:

• Eating uncooked or undercooked meat, poultry, seafood or eggs.
• Eating contaminated fruits and vegetables. If water containing Salmonella is used for irrigating or cleaning produce, Salmonella can contaminate fruits and vegetables before or after harvest.
• Drinking contaminated water or unpasteurized milk.
• Not washing your hands while preparing food and eating.

Salmonella illness is more common in the summer. Warmer weather and unrefrigerated foods create ideal conditions for Salmonella to grow. Be sure to refrigerate or freeze perishables (foods likely to spoil or go bad quickly), prepared foods, and leftovers within 2 hours (or 1 hour if the temperature outside is 90°F or hotter).

You can also get salmonella from animals and people who are infected with Salmonella bacteria. You can get Salmonella bacteria on your hands when you touch an animal, then transfer it to your mouth. Almost any animal can have a Salmonella infection or carry Salmonella bacteria on its fur, feathers, scales or skin. This includes amphibians (frogs and toads), reptiles (turtles, lizards and snakes), birds (chicken, ducks, turkey and wild birds), farm animals (cows, goats, sheep and pigs), pets (dogs, cats, birds and small animals).

To reduce the chances of getting salmonella, you should:

• Wash your hands: Wash your hands with soap and water regularly.

• Keep food preparation areas clean: Disinfect kitchen surfaces and appliances. Bleach-based cleaners kill bacteria in the most germ-contaminated sites, including sponges, dishcloths, kitchen and bathroom sinks and the kitchen sink drain area. Use bleach-based spray or a solution of bleach and water on cutting boards after every use to kill harmful bacteria like E. coli and Salmonella.

• Avoid unpasteurized foods: Don’t drink unpasteurized milk or eat raw or undercooked meat, poultry, eggs, or egg products.
• Cook food properly: Use a food thermometer to ensure chicken is cooked to a safe internal temperature of 165°F. Cook eggs until both the yolk and white are firm.
• Store food properly: Keep eggs refrigerated at 40°F or colder. Store raw meat, poultry, and seafood separate from other items in the refrigerator.
• Be careful with animals: Be careful when handling animals. Take pets to your veterinarian regularly.
• Be careful when swimming: Use caution when swimming.

The Illness

The incubation period — the time between exposure and illness — can be 6 hours to 6 days. Possible signs and symptoms of salmonella infection include: diarrhea, stomach (abdominal) cramps, fever, nausea, vomiting, chills, headache, blood in the stool.

Signs and symptoms of salmonella infection generally last a few days to a week. Some people with salmonella infection have no symptoms. Most people develop diarrhea, fever and stomach (abdominal) cramps within 8 to 72 hours after exposure. Most healthy people recover within a few days to a week without specific treatment.

In some cases, diarrhea can cause severe dehydration and requires prompt medical attention. Life-threatening complications also may develop if the infection spreads beyond the intestines. The risk of getting salmonella infection is higher with travel to countries without clean drinking water and proper sewage disposal.