What is salmonellosis?
Salmonellosis is a foodborne infection caused by Salmonella bacteria.
What are the symptoms?
Salmonellosis has various symptoms including:
- Sudden stomach pain
- Diarrhea
- Fever
- Nausea
- Vomiting
Severe dehydration may occur, especially among older adults, infants and those with a weakened immune system. Children are most susceptible.
Symptoms appear within 6 to 72 hours and last 4 to 7 days. Most people recover on their own without any medical treatment.
How is salmonellosis spread?
The infection is spread through the “fecal-oral” route. Bacteria is shed in the feces of infected people or animals.
You can become ill if you eat or drink contaminated food or beverages, encounter infected animals or contaminated environments, or handle contaminated pet food, especially raw pet food or food treats without proper handwashing.
Salmonella can be found in various foods, like raw or undercooked poultry and meat, unpasteurized dairy products, and raw or undercooked eggs. Salmonella bacteria can also contaminate fruits and vegetables.
Cooked, ready-to-eat food can become contaminated when using the same cutting board, plate or utensil to prepare other contaminated food items like raw meat. Always wash and sanitize cutting boards, plates, utensils and other surfaces immediately before placing cooked or ready-to-eat foods on them. Always clean or sanitize them after using for raw meat and poultry.
How do I prevent salmonellosis?
- Always wash your hands after you use the bathroom or change a diaper
- Some domestic animals and pets such as chicks, ducklings, hamsters, gerbils, turtles, snakes and iguanas can carry Salmonella bacteria. Remember to wash your hands well after handling these animals or pets and help young children wash their hands. The same applies to visiting petting zoos
- Avoid feeding pets raw food (meat or commercial raw pet food), raw meat pet treats or unpasteurized milk. If you choose to feed these products to your pet, follow safe food handling measures:
- Wash your hands after touching pet food, including treats
- Wash and disinfect all surfaces and pet bowls that have been in contact with raw food
- Refrigerate leftovers immediately or throw them away
- Do not prepare food if you have Salmonella or another infection that causes diarrhea
- Wash your hands before, during and after preparing food
- Thoroughly cook all foods that come from animal sources, particularly poultry, egg products and meat dishes
- Cook meats and poultry to an internal temperature of at least 74°C (165°F). Whole birds should be cooked to a minimal internal temperature of 82°C (180°F). Use a meat thermometer to ensure the meat is cooked to the proper temperature. If cooking stuffing alone or in poultry, ensure that the stuffing is well cooked to an internal temperature of at least 74°C (165°F)
- Thaw frozen foods fully before cooking, unless they are marked “cook from frozen.” Always thaw foods in the bottom shelf of a refrigerator. Place meat and poultry on a tray to catch any drips. You can also thaw frozen foods under cold running water or in the microwave. Be cautious, as these methods can thaw food unevenly. Ensure the entire product is thoroughly thawed before cooking
- Use only pasteurized milk and milk products
- Refrigerate eggs and avoid using dirty or cracked eggs
- Keep cooked and ready-to-eat foods separate from raw foods. Wash and sanitize surfaces and utensils before they touch ready-to-eat foods
- Do not leave raw or cooked food out at room temperature for long periods
- Pasteurized eggs have been heated to a high enough temperature for a long enough time to kill Salmonella. Consider replacing raw eggs with pasteurized eggs to make foods that contain raw or lightly cooked eggs like:
- Homemade eggnogs or ice cream
- Uncooked dough (such as cookie dough or cake batter)
- Desserts (such as custards or tiramisu)
- Sauces (such as Caesar salad dressing or hollandaise sauce)
- Eating raw or undercooked sprouts can also put you at risk of Salmonella infection. However, if sprouts are properly cooked, they pose no risk
- Educate food handlers and people who prepare food about the importance of the following food safety practices:
- Keep hot foods hot at 140°F (60°C) or warmer by using slow cooker
- Keep cold foods cold at 40°F (4°C) or below by storing the food in refrigerator or serving bowls filled with ice to keep the food chilled
- Properly wash your hands before, during and after preparing food, after using the restroom, and after handling garbage
- Wipe kitchen counters or use other surface cleaning chemicals to keep the kitchen clean
- Protect prepared foods from cross-contamination
How is salmonellosis treated?
A health care provider diagnoses salmonellosis by testing a stool sample in the laboratory. However, testing is not always necessary, as the diagnosis may be determined based on your symptoms and medical history.
Most people recover without treatment. People with salmonellosis are usually advised to drink plenty of fluids to prevent dehydration from diarrhea. Your health care provider may prescribe antibiotics if you have severe salmonellosis, another chronic illness or a weak immune system.
For more information
For more information, visit the following HealthLinkBC Files:
For information about antibiotic resistance and the use of antibiotics, visit www.antibioticwise.ca.
