How Is Salmonella Passed On?
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Bacterial Infection
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Salmonella is a microscopic organism that lives in the digestive tracts of animals and is transmitted through fecal contamination or contact with infected animals. Once ingested, it takers root in the digestive system and can make you sick for days; in more serious cases, symptoms can last for months and even be life-threatening. Symptoms of salmonella develop anywhere from a few hours to a few days after infection. The infection causes severe diarrhea, sometimes accompanied by fever or chills and vomiting. In some cases, people need to be hospitalized for rehydration. Salmonella is diagnosed by checking a stool sample.
Transmission Through Food
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Salmonella is most often transmitted through foods derived from animals such as red meat, poultry and eggs. Vegetables can also be contaminated. Foods can be cross-contaminated during preparation and cooking. Contamination often occurs when a food handler touches the food after using the bathroom without washing their hands. Salmonella can also be transmitted through the skin and the feces of birds and reptiles. Salmonella usually resolves in a few days, but is especially dangerous for people who are very young, elderly or have compromised immune systems. Pets can also be infected and can transmit the bacteria, even if they are without symptoms. Report any confirmed salmonella infection to your local health department so they can investigate the source.
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Prevention
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Hand-washing is the simplest way to prevent salmonella infection. Washing after using the bathroom, before cooking and between cooking steps, before eating and after handling birds or reptiles and their environment are critical measures to prevent transmission. Caregivers should also wash before touching infants or those with weak immune systems. Teach children to wash thoroughly after handling birds or reptiles or their environments.
Foods should be thoroughly cooked, not even medium rare, to kill the bacteria before eating. Keep foods separate during preparation -- meat and vegetables should not be handled simultaneously, for example, and vegetables should be washed. Wash all food equipment and surfaces thoroughly with soap and water after use.
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