Foodborne Illness Caused by Salmonella Bacteria

Foodborne Illness Caused by Salmonella Bacteria

In the United States, over 1 million cases of Salmonella infections, known as salmonellosis, occur each year, with approximately 20,000 requiring hospitalization and 378 deaths. This foodborne illness is primarily caused by eating contaminated food, with common sources including poultry, meat, raw milk, shell eggs, and improperly cooked mayonnaise, among others.

**Food Sources of Salmonella**

Salmonella is commonly found in raw or undercooked meat, poultry, and eggs. It can also be present in unpasteurized milk and dairy products. Another source of Salmonella can be backyard poultry, such as chickens and ducks, which can carry the bacteria even if they appear healthy. Fresh produce like spinach and almonds can also be contaminated with Salmonella if not handled properly.

**Methods to Control Salmonella in Food**

To prevent Salmonella infections, it's essential to practice proper food handling techniques. This includes cooking food thoroughly, separating raw and ready-to-eat foods, and refrigerating perishable items promptly and properly. Cooking meat, poultry, and eggs to the correct internal temperature is crucial, with poultry reaching 165°F and ground meats reaching 160°F.

**Decontamination Methods**

In addition to proper food handling, non-thermal methods like Ultraviolet-C (UV-C) irradiation have shown promise in reducing Salmonella on food surfaces, such as almonds.

**Controlling Salmonella in Home Environments**

In the home, maintaining good hygiene practices is crucial in preventing Salmonella infections. This includes washing hands thoroughly after handling raw food, animals, or their environments, and regularly cleaning and sanitizing surfaces and utensils.

To prevent cross-contamination, avoid eating or drinking around animals, especially backyard poultry, and supervise children to ensure they wash their hands properly after interacting with animals or their environments.

**Precautions for Vulnerable Groups**

Young children under 5 years old and the elderly over 60 years old are more susceptible to severe cases of salmonellosis. To protect these groups, cook meat and chicken until a food thermometer reads at least 160 degrees F in the thickest part, use a food thermometer to ensure all foods containing eggs are cooked properly, and avoid raw milk, especially for children and the elderly.

**Avoiding Salmonella in Everyday Life**

To control Salmonella in your home, avoid eating foods containing raw eggs, use pasteurized eggs in foods containing raw eggs, cook eggs until both yolk and white are firm, refrigerate foods promptly, wash knives, cutting boards, and food preparation surfaces after contact with raw poultry, meat, and seafood, and use a thermometer to ensure foods are cooked to safe temperatures (at least 160 degrees F).

Turtles, iguanas, and lizards are carriers of Salmonella and can cause infections in young children. Thaw foods in the refrigerator, cold water, or microwave, do not thaw at room temperature. Drink only pasteurized milk, and thoroughly wash fruits and vegetables before consumption.

Salmonella infections can cause symptoms similar to the flu, including abdominal pain, headache, nausea, vomiting, fever, and diarrhea. Severe cases may require hospitalization due to chronic diarrhea, entry into the bloodstream or spinal fluid, and possible treatment with antibiotics.

The Centers for Disease Control and Prevention (CDC) estimates that over 94% of salmonellosis cases are caused by eating contaminated food. By following these guidelines, you can significantly reduce your risk of Salmonella infections and enjoy a healthier lifestyle.

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