Transmission of Salmonella Bacteria

Food is the most common vehicle for the spread of Salmonella, and eggs are the
most common food implicated. [26] As one authority points out, “Studies showed
that the internal contents of eggs can be contaminated with [Salmonella], and this
contamination has been identified as a major risk factor in the emergence of human
illness.” [26]. Part of this risk stems from the variety of ways that Salmonella can
contaminate an egg. For example, the FDA has documented the following:

Bacteria can be on the outside of a shell egg. That’s because the egg exits the hen’s body
through the same passageway as feces is excreted. That’s why eggs are required to be washed at
the processing plant. All USDA graded eggs and most large volume processors follow the
washing step with a sanitizing rinse at the processing plant. It is also possible for eggs to become
infected by Salmonella Enteritidis fecal contamination through the pores of the shells after
they’re laid. SE also can be inside an uncracked, whole egg. Contamination of eggs may be due
to bacteria within the hen’s reproductive tract before the shell forms around the yolk and white.
SE doesn’t make the hen sick. [29]
Chicken is also a major cause of Salmonella. Beginning in 1998, the publisher
of Consumer Reports magazine has conducted surveys and tested chicken at
retail for Salmonella and Campylobacter. Its 2009 study found 14% of broiler
chickens at grocery stores to contain Salmonella. [28] A USDA Baseline Data
Collection Program report done in 1994 documented Salmonella contamination
on 20.0% of broiler-chicken carcasses [16]. However, in 2009 the same
USDA data collection survey showed the prevalence of Salmonella in broiler
chickens at 7.5%. [17] Additionally, turkey carries a lower risk with a
prevalence of 1.66%.
While Salmonella comes from animal feces, fruits and vegetables can become
contaminated. A common source is raw sprouts, which have been the
subject of at least 30 reported outbreaks of foodborne illnesses since 1996.
[30] The U.S. Department of Health and Human Services cautions against
consuming raw sprouts under any circumstances: “Unlike other fresh
produce, seeds and beans need warm and humid conditions to sprout and
grow. These conditions are also ideal for the growth of bacteria,
including Salmonella, Listeria, and E. coli.” [30]

http://www.about-salmonella.com/salmonella_transmission/

Symptoms of Salmonella infection include painful abdominal cramps, diarrhea and

often fever.
Salmonella infections can have a broad range of illness, from no symptoms to
severe illness. The most common clinical presentation is acute
gastroenteritis. Symptoms include diarrhea and abdominal cramps, often
accompanied by fever of 100°F to 102°F (38°C to 39°C). [4, 5] Other
symptoms may include bloody diarrhea, vomiting, headache and body
aches.

The incubation period, or the time from ingestion of the bacteria until the
symptoms start, is generally 6 to 72 hours; however, there is evidence that
in some situations the incubation can be longer than 10 days. [6, 7] People
with salmonellosis usually recover without treatment within 3 to 7 days. [5]
Nonetheless, the bacteria will continue to be present in the intestinal tract
and stool for weeks after recovery of symptoms—on average, 1 month in
adults and longer in children. [6]
S. Typhi and Paratyphi generally cause a bacteremic illness—Salmonella found
in the blood—of long duration. This illness is called enteric, typhoid, or
paratyphoid fever. [5] Symptoms start gradually, and include fever,
headache, malaise, lethargy, and abdominal pain. In children, it can present
as a non-specific fever. The incubation period for S. Typhi is usually 8 to 14
days, but it can range from 3 to 60 days. [5, 6] For S. Paratyphi infections,
the incubation period is similar to that of non-typhoidal Salmonella, 1 to 10
days. [5,6]

http://www.about-salmonella.com/salmonella_symptoms_risks/

 Always wash your hands before you start preparing food.

 Cook poultry until it reaches an internal temperature of 165 ºF. [33]
 Cook beef and pork until they reach 160ºF. High quality steaks (not needle or blade tenderized) can be safely
cooked to 145ºF. [33]
 Cook eggs until they reach 160ºF or until the yoke is solid. Pasteurized eggs are available in some grocery
stores. [33]
 Do not eat or drink foods containing raw eggs. Examples include homemade eggnog, hollandaise sauce, and
undercooked French toast. [32]
 Never drink raw (unpasteurized) milk. [32]
 Avoid using the microwave for cooking raw foods of animal origin. Microwave-cooked foods do not reach a
uniform internal temperature, resulting in undercooked areas and survival of Salmonella.
 If you are served undercooked meat, poultry, or eggs in a restaurant don’t hesitate to send your food back to the
kitchen for further cooking.
 Avoid cross-contamination. That means that you should never allow foods that will not be cooked (like salads)
to come into contact with raw foods of animal origin (e.g., on dirty countertops, kitchen sinks, or cutting boards).
Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in
contact with raw foods of animal origin. [33]
 Wash hands with soap after handling reptiles, amphibians or birds, or after contact with pet feces. Infants and
persons with compromised immune systems should have no direct or indirect contact with such pets.[32]
 Reptiles, amphibians or birds, or any elements of their housing (such as water bowls) should never be allowed in
the kitchen.
 Avoid eating in animal barns, and wash your hands with soap and water after visiting petting zoos or farm
settings.
 Always wash your hands after going to the bathroom. The hands of an infected person who did not wash his or
her hands adequately after using the bathroom may also contaminate food.