Common Foodborne Pathogens: Salmonella
ID
2810-7005
What is Salmonella?
Salmonella species are common, naturally occurring bacteria found in the intestinal tracts of many animals and birds. When certain species of Salmonella are transferred from animals to humans – often through food contaminated with animal feces – humans experience symptoms of Salmonella poisoning.
Salmonella species are a leading cause of foodborne bacterial illnesses in humans. Human salmonellosis (the disease caused by Salmonella) is generally increasing worldwide. Poultry, beef and eggs are the predominant reservoirs of Salmonella species with other foods (fruits and vegetables) as potential vehicles for infection.
Symptoms of Salmonella Infection
The most common symptoms of Salmonella infection are non-bloody diarrhea and abdominal cramps. Symptoms generally occur 8 to 72 hours after ingestion of the pathogen and can last 3 to 5 days.
Who gets Salmonella Infection?
Foodborne infections from Salmonella are obtained through eating contaminated food or water. While children, the elderly and immunocompromised individuals are more susceptible to infections, anyone at any age can get sick.
Proper Food Handling Techniques to Avoid Infection
Do not eat undercooked poultry and other meat products. Cook all poultry (even frozen), meats, and eggs thoroughly. Using a meat thermometer, make sure meat reaches the correct temperature. When not using, immediately place foods in refrigerator or freezer. Drink only pasteurized milk. Wash fruits and vegetables thoroughly with cold water, especially those that will not be cooked. Make sure infected people, especially children, wash their hands carefully with soap after using the toilet to reduce the risk of spreading the disease.
Recent Salmonella Outbreaks in the U.S.
From August 2006 to May 2007 there were 628 cases of salmonellosis linked to peanut butter. Following investigation it was determined that the contamination occurred at the plant. In April 2005, USDA linked cases of Salmonella infections in people to stuffed frozen chicken products sold in Minnesota and Michigan. In 2004, several outbreaks of Salmonella were linked to consumption of uncooked roma tomatoes. These outbreaks resulted in over 500 cases of illness. It is believed that the implicated tomatoes were contaminated in either the field or packing house.
Commonly Associated Foods
• Chicken and Turkey
• Eggs
• Raw meat
• Unpasteurized Milk and juices
• Fish
• Chocolate
• Tomatoes, melons and other fresh produce
Safe Food Handling Checklist
___ Wash hands thoroughly
___ Wash counter and utensils
___ Keep foods separated
___ Cook foods thoroughly
Poultry = 165°F
Ground beef = 160°F
Steak = 145°F
Fish = 145°F
Eggs = cook until yolk and whites are firm
___ Refrigerate/leftovers Immediately after use
Rights
Virginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
Publisher
Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Rick D. Rudd, Interim Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; Wondi Mersie, Interim Administrator, 1890 Extension Program, Virginia State, Petersburg.
Date
May 1, 2009