Preventing Salmonellosis

Every year over 500 million people suffer from different kinds of diarrheal diseases. There are more than 250 food-borne diseases. One of the most common of them is salmonellosis. About 2 million cases of salmonellosis and 500 deaths are reported every year in the United States alone. 

Salmonellosis is caused by the bacteria, Salmonella. Salmonellosis causes fever, abdominal pain, diarrhea, and sometimes nausea and vomiting. Generally, Salmonellosis leads to mild illness, but in infants, children, elderly, and immunosuppressed people, it can cause severe illness and lead to hospitalization or even death in worst cases.

The bacteria Salmonella can be found in animals – mostly prevailing in animals that are consumed in food such as poultry and cattle, and in animals that are tamed as pets such as dogs, cats, reptiles, and birds. 

The bacteria Salmonella can be contracted from animal to human by consuming contaminated food of animal source, i.e., eggs, meat, poultry, and milk. It can also be contracted from one person to another through fecal-oral route. 

Salmonellosis is a preventable food-borne illness. If we handle food safely - all the way from the farm to the fork, we can easily prevent ourselves from getting infected by Salmonella. Green vegetables must be washed thoroughly too before consumption as they can contract it through manure. Raw fruits must be washed carefully so that the surface dirt is completely removed. Cooked food can also provide medium for the growth of Salmonella, so the cooked food must be refrigerated and stored properly at appropriate temperatures. 

Eggs are very common source of Samonella bacteria, because the bacteria can be found on eggs’ shells. We can prevent eggs from getting contaminated by refrigerating them at 40°F (4°C) or colder. While cooking eggs, we must cook until both the yolk and white are firm and heated properly. Eggs and foods consisting of eggs as ingredient must be eaten right after they are cooked and must be refrigerated within 2 hours. Hands and all the items that are encountered with raw eggs must be washed using soap and warm water.  

Raw and undercooked meat must be avoided. Chicken, turkey, beef, duck, veal, and all other food animals must be cooked at appropriate temperatures and stored properly afterwards. While buying milk, we must make sure it is pasteurized. Other dairy products such as ice cream, yoghurt, and soft cheese must also be avoided if they are not pasteurized. 

Hand washing is very important habit while handling food and before eating it, and especially more essential after using bathroom or changing children’s diapers in order to prevent the fecal-oral transmission of Salmonella.

We can all take these preventive measures and lessen the burden of Salmonellosis together. 

References: 

Centers for Disease Control and Prevention (CDC) 

World Health Organization (WHO)


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