Salmonella facts page
Q. What is Salmonella?
A. Salmonella is a gram-negative, rod-shaped bacilli
that can cause diarrheal illness in humans. They are microscopic living
creatures that pass from the feces of people or animals to other people or other
animals.
The Salmonella family includes over 2,300 serotypes of bacteria which
are one-celled organisms too small to be seen without a microscope. Two types,
Salmonella Enteritidis and Salmonella Typhimurium are the most
common in the United States and account for half of all human infections.
Strains that cause no symptoms in animals can make people sick, and vice versa.
If present in food, it does not usually affect the taste, smell, or appearance
of the food. The bacteria live in the intestinal tracts of infected animals and
humans.
Salmonella bacteria have been known to cause illness for over 100
years. They were discovered by an American scientist, Dr. Daniel E. Salmon.
"Salmonella" bacteria are the most frequently reported cause of foodborne illness.
Q. What are the symptoms of salmonellosis?
A. Most people experience diarrhea, abdominal cramps, and fever
within 8 to 72 hours after the contaminated food was eaten. Additional symptoms
may be chills, headache, nausea, and vomiting. Symptoms usually disappear within
4 to 7 days. Many people with salmonellosis recover without treatment and may
never see a doctor. However, Salmonella infections can be
life-threatening especially for infants and young children, pregnant women and
their unborn babies, and older adults, who are at a higher risk for foodborne
illness, as are people with weakened immune systems (such as those with
HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients).
Q. How do people get salmonellosis?
A. Salmonella lives in the intestinal track of humans
and other animals, including birds. Salmonella is usually transmitted
to humans by eating foods contaminated with animal feces. Salmonella
present on raw meat and poultry could survive if the product is not cooked to a
safe minimum internal temperature, as measured with a food thermometer.
Salmonella can also cause foodborne illness (salmonellosis) through
cross-contamination, e.g., when juices from raw meat or poultry come in contact
with ready-to-eat foods, such as salads.
Food may also become contaminated by the unwashed hands of an infected food
handler. Salmonella can also be found in the feces of some pets,
especially those with diarrhea. People can become infected if they do not wash
their hands after contact with these feces. Reptiles are particularly likely to
harbor Salmonella. People should always wash their hands immediately
after handling a reptile, even if the reptile is healthy.
Q. What foods are most likely to make people sick?
A. Any raw food of animal origin, such as meat, poultry, milk
and dairy products, eggs, seafood, and some fruits and vegetables may carry
Salmonella bacteria. The bacteria can survive to cause illness if meat,
poultry, and egg products are not cooked to a safe minimum internal temperature
as measured with a food thermometer and fruits and vegetables are not thoroughly
washed. The bacteria can also contaminate other foods that come in contact with
raw meat and poultry. Safe food handling practices are necessary to prevent
bacteria on raw food from causing illness.
Q. How can consumers prevent salmonellosis?
A. Bacteria on raw foods of animal origin do not have to cause illness. The key
to preventing illness at home, in a restaurant, at a church picnic, or anywhere
else is to prevent the bacteria from growing to high levels and to destroy the
bacteria through cooking to a safe minimum internal temperature. Follow these
guidelines for safe food preparation:
CLEAN: Wash Hands and Surfaces Often
• Wash your hands with warm soapy water for 20 seconds before and after handling
food and after using the bathroom, changing diapers, and handling pets.
• Wash utensils, cutting boards, dishes, and countertops with hot soapy water
after preparing each food item and before you go on to the next item.
• Consider using paper towels to clean kitchen surfaces. If you use cloth
towels, wash them often in the hot cycle of your washing machine
SEPARATE: Don't Cross-contaminate
•
Separate raw meat, poultry, and seafood from other foods in your grocery
shopping cart and in your refrigerator.
• If possible, use one cutting board for fresh produce and a separate one for
raw meat, poultry, and seafood.
• Always wash cutting boards, dishes, countertops, and
utensils with hot soapy water after they come in contact with raw meat, poultry,
and seafood.
• Never place cooked food on a plate that previously held raw meat, poultry, or
seafood
COOK: Cook to Safe Temperatures
Use a clean food thermometer when measuring the internal
temperature of meat, poultry, casseroles, and other
foods to make sure they have reached a safe minimum internal
temperature:
• Beef, veal, and lamb steaks, roasts, and chops to 145 °F.
• All cuts of pork to 160 °F.
• Ground beef, veal and lamb to 160 °F.
• Egg dishes, casseroles to 160 °F.
• All poultry should reach a safe minimum internal
temperature of 165 °F.
• Stuffed poultry is not recommended. Cook stuffing separately to 165 °F.
• Leftovers to 165 °F.
• Fish should reach 145 °F as measured with a food thermometer.
• Bring sauces, soups, and gravy to a boil when reheating.
• Reheat other leftovers thoroughly to at least 165 °F
WASH or peel fruits and vegetables before eating or cooking
Go to Cryptosporidium facts page
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