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Salmonella - June 22, 2010 Newsletter

Salmonella / Food Safety

EHE Newsletter, Volume 10, Number 25
June 22, 2010

Salmonella is the most common cause of food–borne illness in the United States. Every year, approximately 40,000 cases of infection are reported to the Centers for Disease Control and Prevention (CDC). The actual number of infections, however, may be thirty or more times greater than this number as many milder cases are not diagnosed or reported.

What is Salmonella?

Salmonella is the collective name of a group of over 2,300 types of bacteria. These bacteria live in the intestinal tracks of humans and various animals. Two types of Salmonella, Salmonella Enteritidis and Salmonella Typhimurium, are common in the United States and account for half of all Salmonella infections among humans. Salmonella–related infection typically affects the intestines and develops when an individual consumes food that is contaminated with animal feces.

Symptoms

The following symptoms usually occur 12–to–72 hours after infection and last for 4–to–7 days:

  • Diarrhea
  • Fever
  • Abdominal cramps
  • Headache
  • Nausea
  • Vomiting
  • Dehydration
  • Loss of appetite
  • Fatigue

Since many different illnesses can cause these symptoms, most healthcare professionals will take a stool sample in order to make an accurate diagnosis.

Complications

In most individuals, the symptoms normally dissipate without medical treatment. According to the CDC, however, diarrhea may be so severe among some people that hospitalization is necessary. Among these individuals, the Salmonella infection may spread from the intestines to the blood stream and then to other areas of the body. It can even result in death unless the person is treated promptly with antibiotics. Certain groups of people such as infants, the elderly and individuals with impaired immune systems are more likely to develop severe illnesses. Additionally, a small number of people who are infected may develop Reiter’s syndrome — an illness characterized by joint pain, eye irritation and painful urination that can last for months or years and lead to chronic arthritis.

Transmission

Foods that can contain Salmonella include raw poultry, eggs, beef and unwashed fruits and vegetables. Food that is prepared on surfaces that were previously in contact with raw meat or meat products can become contaminated, resulting in "cross–contamination." Food may also become contaminated by the hands of a person who prepares food (a) after not washing his or her hands after using the bathroom, or (b) after handling pets, particularly chicks, ducklings and reptiles such as snakes, turtles and lizards. Individuals should always wash their hands immediately after handling a reptile or bird, even if the animal is healthy.

Prevention

Research has shown that improper handling, preparation and storage of food results in food–borne illness. Most cases of Salmonella food poisoning are caused by cross–contamination or undercooking of raw meat or poultry products, or by contamination of fresh produce.

The United States Department of Agriculture (USDA) recommends that individuals follow four simple guidelines to keep food safe from harmful bacteria:

1. CLEAN: Wash hands with warm, soapy water for 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets. Wash utensils, cutting boards, dishes and countertops with hot, soapy water after preparing each food item and before preparing the next item. Consider using paper towels to clean kitchen surfaces. If using cloth towels, wash them often in the hot cycle of a washing machine.

2. SEPARATE: Separate raw meat, poultry and seafood from other foods when grocery shopping and when placing foods in the refrigerator at home. To prevent juices from raw meat, poultry or seafood from dripping onto other foods in the refrigerator, place the raw foods in sealed containers or sealable plastic bags. When possible, use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. If two cutting boards are not available, prepare fruits and vegetables first and put them safely out of the way. Next, wash the cutting board thoroughly with soap and hot water before preparing the raw meat, poultry or seafood. After such raw items have been prepared, wash the cutting board again. Never place cooked food on a plate that previously held raw meat, poultry or seafood.

3. COOK: Cook foods to the proper temperature. Food is safely cooked when it reaches an internal temperature high enough to kill the harmful bacteria that cause food–borne illness. Use a clean food thermometer to measure the internal temperature of cooked foods.

  • Cook roasts and steaks to a minimum of 145°F.
  • Cook all poultry to a safe minimum internal temperature of 165°F. The internal temperature should be checked in the innermost part of the thigh and/or wing and the thickest part of the breast.
  • Cook ground meat to at least 160°F.
  • Cook eggs until the yolk and white are firm, not runny. Do not use recipes in which eggs remain raw or only partially cooked.
  • Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.
  • Bring sauces, soups and gravy to a boil when reheating.
  • Heat other leftovers thoroughly to 165°F.

When cooking with a microwave oven, make sure that there are no cold spots in the food where bacteria can survive. For best results, cover the food and then stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.

4. CHILL: Never allow raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables to sit at room temperature for more than two hours before placing them in the refrigerator or freezer (one hour when the air temperature is above 90°F). Freezers should register at 0°F or below and refrigerators at 40°F or below. Never defrost food at room temperature; food must be kept at a safe temperature during thawing. There are three safe ways to defrost food — in the refrigerator, in cold water and in the microwave — though food thawed in cold water or in the microwave should be cooked immediately. Foods should be marinated in the refrigerator and large amounts of leftovers should be divided into shallow containers for quick cooling in the refrigerator. It is also important to avoid ‘over–packing’ a refrigerator as cool air must circulate to keep food safe.

According to public health and food safety experts, millions of illnesses in the U.S. each year can be traced to food–borne bacteria. Since you cannot see, smell or taste harmful bacteria that may cause illness, the above guidelines are essential in protecting you and your family.

MEDICAL DISCLAIMER: The information is not intended to constitute medical advice and is not a substitute for consultation with a physician or other healthcare provider. Individuals with specific complaints should seek immediate consultation from their personal physicians.