Salmonella Infection – Salmonellosis

If you are suffering from Salmonella – do not handle food!

What is salmonella?

The Salmonella group of bacteria can live in the intestines of both humans and animals. The most common form of Salmonella infection is food poisoning, although organisms from this group can also cause typhoid fever. The number of reported incidents of salmonella food poisoning increased substantially during the 1980s, due in part to the spread of factory farming.

What causes Salmonella infection?

The bacteria are present in many types of animal products, but the most publicised outbreaks in recent years have been caused by infected poultry and eggs. Animals with the bacteria in their bodies often show no signs of sickness. If foods made from the carcasses of these animals are fed to farm stock such as chickens, they then transmit the bacteria.

In the case of infected eggs, the bacteria may be in the hen’s ovaries or transferred by the hen’s faeces to the eggshells. In crowded conditions, infection can spread rapidly, and the use of antibiotics to control disease may actually result in the production of resistant strains of these bacteria. Infection may also be spread during the transport of animals, when stress can lead to increased excretion of contaminated faeces. Large-scale food factories and mass catering in canteens and institutions such as hospitals mean that any lapse in hygiene can have serious and widespread consequences.

How is Salmonella infection diagnosed and treated?

The onset of the illness usually occurs between 12 and 24 hours after eating contaminated food. The symptoms vary according to the severity of the attack, which in turn depends on the number of bacteria present in the affected product. The patient may suffer diarrhoea, headaches, aching limbs, vomiting, abdominal pain, shivering, and fever. The recommended course of action is to stay at home, rest, eat no food for 24 hours, and drink plenty of liquids to replace the fluids lost by diarrhoea and vomiting.

SYMPTOMS of Salmonella

• Diarrhoea.
• Vomiting.
• Abdominal pain.
• Fever.
• Shivering.
• Aching limbs.
• Headache.

In most cases, the attack clears up without medical treatment in a couple of days, although sometimes the illness can last for a week or longer. When should I see my doctor? If the symptoms linger on or if they are very severe (for example, if the vomiting is preventing enough fluid from being kept down, causing dehydration), a doctor should be consulted immediately

Most healthy people soon recover from Salmonella infection. But for babies, pregnant women, elderly people, and those in poor health, the consequences may be more serious, and the doctor should be contacted within a few hours of the onset of the illness.

What will the doctor do?

If food poisoning is suspected, the doctor will question the patient to find out whether others in the family or the local community are similarly affected to try to trace the source of infection. Samples of faeces and vomit may be sent to the laboratory for analysis to confirm that Salmonella bacteria is the cause. If there is any suspect food left, it may be inspected by the local authority’s environmental health officer, who may also visit the restaurant, food factory or farm which supplied the food. If the symptoms are very severe, and dehydration is extreme, hospitalization may be necessary. Fluids may then be fed to the patient through an intravenous drip. On rare occasions, the bacteria can spread from the digestive tract to the bloodstream, causing septicaemia (blood poisoning) for which antibiotics will be prescribed.

What can I do myself?

Salmonella bacteria are present in many food stuffs. They need not necessarily present a health hazard if – food is properly handled and prepared. The general rule is that food must be cooked thoroughly at temperatures high enough to kill harmful bacteria. Always defrost frozen poultry completely before starting to cook. Do not use recipes which require raw eggs (like home-made mayonnaise), and make sure that eggs are always well cooked. Store food in the refrigerator rather than a warm kitchen where any bacteria present can multiply to dangerous levels. Be careful in handling food. Bacteria can be transferred from raw meat to cooked dishes by hand, utensils (such as chopping boards), or dishcloths. Some people retain the salmonella in their bowels for months after an attack.

These carriers can infect others through the bacteria in their faeces while remaining unaffected themselves. So it is important for everyone to wash their hands thoroughly after visiting the lavatory and before preparing food. What can I do to avoid Salmonella infection? Public pressure on the farming and food industries has done much to improve the situation at their stage in the food chain. For example, heat-treating animal feed to kill the bacteria and keeping animals in clean, uncrowded conditions can minimise the risk of outbreaks. But it is important that consumers also clearly understand the rules of food preparation and hygiene.

Is Salmonella infection dangerous?

Salmonella infection usually means a short-lived, though unpleasant, illness for most people. But unborn babies, young children, and elderly people can become seriously ill.

WARNING

Intensive food production means that Salmonella bacteria will remain in the food chain for the foreseeable future. However, this need not be a health hazard if everyone, from the producer to the consumer, exercises proper care and hygiene.

Bill & Sheila’s Food Safety – Salmonella