Salmonella is a bacteria that is present in the intestines of some animals and humans. When the bacteria are shed in the feces, it can spread to others. Farm animals shed the bacteria into surrounding soil or water which can then contaminate food growing in those areas.
Humans can spread the bacteria while transporting, preparing, or serving food. Food might even become contaminated during the storage and transport process if it comes into contact with other food that is contaminated. As you can see, sometimes it’s difficult to track the exact source of an outbreak.
If you become infected with Salmonella, you might experience diarrhea, abdominal cramps, and fever usually within 12 to 72 hours after becoming infected. The symptoms last 4 to 7 days, according to the Centers for Disease Control and Prevention (CDC). Most people recover without complication. However, the very old, the very young, and people who are chronically ill are more prone to becoming very sick from a Salmonella infection, and some die from the illness. If you have diarrhea contact your doctor to ensure proper diagnosis and treatment.
Additional Tips on Avoiding a Salmonella Infection
There are a number of general tips that the CDC offers for protecting yourself from a Salmonella infection:
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Always wash your hands before you prepare food. And rewash your hands, utensils, countertops, and cutting boards after handling and preparing uncooked meat or poultry. Keep cooked meat and poultry separate from uncooked items.
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Do not eat uncooked or raw foods such as raw eggs, meat, or poultry. This increases your risk for developing a Salmonella infection.
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Thoroughly wash fresh produce, and properly store the produce to keep it fresh. Throw out old or moldy produce.
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Drink only pasteurized milk and juice.
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Wash your hands after coming into contact with feces or after handling animals. Parents should make sure their children do the same.
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People who have diarrhea should not prepare food for other people or handle their utensils.
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Keep track of news alerts about known outbreaks of food contamination, and follow the advice of the expert agencies involved including the CDC and FDA.
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