Salmonella Bacteria

Over 2,000 strains of Salmonella exist, but only 10 strains are responsible for a large percentage of foodborne illnesses. Salmonella is one of the most common causes of illnesses traced to contaminated foods and water. Salmonella typhi is responsible for typhoid fever, which still occurs in isolated situations when the bacteria infect water, food, or milk.

Foods high in both protein and water such as meat, fish, poultry, eggs, and dairy products are most susceptible to Salmonella contamination. Particular care should also be taken with such items as custard fillings, cream, ice cream, sauces, dressings, eggnog, and raw or unpasteurized milk.

Raw eggs are delicate foods and must be handled with care. Any crack or hole in an egg allows bacterial contamination to occur, so any damaged eggs in a carton should be discarded. Research suggests that Salmonella enteritidis can even be transferred  from infected hens to the eggs they lay. Despite the risk of foodborne illness from Salmonella enteritidis, a significant number of recipes still recommend incorporating raw eggs into eggnogs, Caesar salad, and other dishes.

Poultry is particularly vulnerable to Salmonella contamination. If birds are to be stuffed, this should be done just prior to cooking, and the stuffing should be removed from the cavity immediately after cooking and refrigerated as soon as possible. If it is reheated, it should be brought to a temperature of at least 165°F (74°C) prior to consumption. Current recommendations suggest that large birds should not be stuffed at all.

Pet turtles, iguanas, and other reptiles can also carry Salmonella. So hand washing is essential after handling such pets. It is probably best for child-care centers not to harbor these types of pets. In any case, reptiles must be kept away from food preparation areas and bathrooms, and pet store employees should wash their hands routinely after handling them.
There are two possible types of Salmonella infection symptoms: food infection syndrome and enteric fever. Symptoms of food infection syndrome (salmonellosis) usually resemble the flu, surface between 12 and 36 hours after ingestion of Salmonella-infected food, and last approximately two to seven days. Arthritis problems have been reported to follow some cases of salmonellosis.

Enteric fever, which results when certain strains of Salmonella travel throughout the body via the blood or lymphatic system, is more severe and dangerous. It also surfaces between 12 to 36 hours after ingestion, but has been associated with pneumonia, meningitis (inflammation of the central nervous system), and even death.