Salmonella Poisoning: How to Avoid This Common Food Borne Illness

January 24, 2018 American Council on Exercise Off Natural Health News

You might think salmonella poisoning means contaminated salmon, but it doesn’t! Contrary to its name, it’s actually more commonly linked to chicken than fish! More specifically, salmonella (salmonellosis) is a bacterial infection that affects your gastrointestinal (GI) tract. There are over 250 food borne illnesses, and salmonella is one of the most common. It is among the few food borne illnesses that cause the greatest number of illnesses, hospitalizations and deaths in the U.S.

How Do You Get Salmonella Poisoning?

Salmonella bacteria live in the intestines of animals and humans, and are expelled through the feces. Any type of contact it makes with food or water can cause you to become ill. Salmonella infection is often classified as stomach flu, also known as gastroenteritis.

We can become infected with salmonella by drinking contaminated water, or by consuming foods that are raw, undercooked, or have been contaminated with the bacteria—especially meat, eggs and poultry. Meat is not the only cuprit—the FDA warns you can even contract the illness from contaminated raw produce. Traveling to countries with poor sanitation poses a significant risk. There are other ways of contracting the illness. For example, there have been widespread U.S. outbreaks linked to pet reptiles. I thought the concept was a myth, but after reading all about it, I think perhaps my children should kiss their dream of having a pet turtle goodbye.

Which Foods are Linked to Salmonella?

Animal products commonly linked to salmonella include raw meat, poultry and seafood. Sadly, feces can make contact with raw meat and poultry during butchering processes. Seafood can be contaminated if it has been taken from contaminated water. What about eggs? A few decades ago it was considered “en vogue” or “healthy” to consume raw eggs. The evidence shows raw eggs are in fact unsafe. Infected chickens can produce eggs that contain salmonella. Note that raw eggs are commonly used in mayonnaise and hollandaise sauce recipes. Produce that has been washed with contaminated water can become contaminated with salmonella. Imported produce has a greater risk compared to domestic products. Some spices have been linked to salmonella poisoning as well.

Contamination can also occur during food preparation when raw animal products come into contact with uncooked foods such as fruits and vegetables. Foods can become contaminated when food service workers do not properly wash their hands, cooking equipment, surfaces, and produce (fruits and vegetables) before food preparation. Mom certainly knew best when she told us to wash our hands before supper!

What are the Risk Factors?

Individuals with chronic health problems or a weakened immune system are at a greater risk of infection from food borne illnesses. They also have a greater risk of complications. Some examples include those with digestive disorders, AIDS or sickle cell disease. In addition, complications from salmonella infection in pregnant women, infants and young children, older adults and transplant recipients can be dangerous.

What are the Symptoms?

Although symptoms are not always present, common symptoms of salmonella poisoning include all the tummy trouble stuff—cramps, diarrhea, nausea, vomiting and fever. These symptoms can last for anywhere from 12 to 72 hours after the infection occurs. Diarrhea can last longer—up to 10 days. In fact, your bowels can be “wonky” for a few months. Most healthy people recover within 4-7 days at home, however, those with severe diarrhea may require hospitalization due to dehydration. In addition to dehydration, reactive arthritis (Reiter’s syndrome) is another complication that can result from salmonella poisoning.

Salmonella Prevention

The World Health Organization (WHO) developed a health education program for food handlers and consumers called “Five Keys to Safer Food.” It has been helping food handlers and consumers around the world to prevent foodborne illnesses, and make safer food choices.

The Department of Agriculture’s “Salmonella Action Plan” aims to keep testing programs for poultry and meat, and the poultry slaughter inspection system in check. The overall goal is to significantly reduce the number of salmonella infections in the U.S.

There are simple things you can do to prevent salmonella poisoning:

Wash your hands. This can’t be stressed enough! Wash your hands properly, thoroughly and regularly to prevent the transfer of food borne bacteria. Clean your cooking surfaces, equipment, and produce well before cooking or preparing food.
Keep raw and cooked foods separate. Keep raw meat, poultry and seafood stored separately from other foods in your refrigerator/freezer. Use a separate cutting board for raw meat.
Cook your food properly. Most animal products should be thoroughly cooked between 145-165 degrees F. Avoid eating raw eggs, meat and poultry. Be diligent and always keep an eye on food and beverage expiry dates!
Store food at safe temperatures. We can’t see it, but dangerous bacteria can multiply quickly, therefore, never leave perishable food out of the refrigerator or freezer for more than 2 hours. Cooked meat, poultry and seafood should be discarded within 48 hours of storage in your fridge.
Keep an eye on food recalls. Be informed and in-the-know by following food recall updates online and on social media.