Salmonella is a bacterial infection characterized by the onset of diarrhea, fever, and abdominal cramps.
Salmonella is a bacterial infection characterized by the onset of diarrhea, fever, and abdominal cramps. Symptoms usually develop within 12 to 72 hours after exposure and typically last for at least several days.
Although most salmonella patients will recover without medical treatment, for some persons the symptoms will be so severe as to require hospitalization. With these patients, the salmonella infection may spread from the intestines to the blood stream and then to body organs and can result in death if not treated promptly.
As with most foodborne illnesses, young children, elderly persons and those with weakened immune systems are at greater risk of experiencing life-threatening effects.
Preventing Salmonella Infection
The Centers for Disease Control and Prevention makes the following recommendations:
- Do not eat raw or undercooked eggs, poultry or meat.
- Cross-contamination of foods should be avoided. Uncooked meats should be kept separate from produce, cooked foods and ready-to-eat foods. Hands, cutting boards, counters knives and other kitchen utensils should be washed thoroughly after handling uncooked foods. Hands should be washed before handling any food, and between handling different food items.
- People who have salmonella should not prepared food or pour waters for others until they no longer carry the bacteria.
- People should wash their hands after contact with animal feces. Since reptiles are particularly likely to have salmonella, everyone should immediately wash their hands after handling reptiles.
For free answers to your questions about salmonella and other foodborne illnesses, please call us toll-free at 1-800-883-8888 or complete this online contact form.