Causes And Risk Factors For Salmonella

Salmonella is a disease caused by bacteria that typically live in the intestines of animals and humans and exit the body through feces. When humans come into contact with salmonella, it is often through contaminated food or water. The onset of symptoms typically occurs within eight to seventy-two hours of contamination. Diarrhea caused by the infection can sometimes, but not always, lead to severe dehydration, and if the bacteria is not eradicated before it migrates past the intestines, it can have serious health consequences. In most cases, the body can eradicate the illness without medical intervention. To prevent salmonella contamination, individuals must first be aware of the causes and then take proper precautions to prevent the spread of the illness.

Raw Meat And Seafood

One of the primary sources of salmonella contamination is the consumption of raw meat and seafood. Surprisingly, salmonella bacteria can survive the frigid temperatures associated with flash freezing. Everyone should take precautions each time they prepare a meal using meat and seafood to avoid contamination. Preparers should make sure to wash their hands for at least twenty seconds before and after handling raw and wash everything involved with the cooking process (knives, cutting boards, counters, et cetera) with hot, soapy water. Washing raw meat and seafood should be avoided, as it aids in the spread of the bacteria. Everything should be cooked to a safe internal temperature. The Center for Disease Control has a table available to the public to ensure ingredients are cooked to the proper temperature. Once cooking is complete, all surfaces that came into contact with the meat and seafood should be wiped down with a sanitizing solution made of one gallon of water and one tablespoon of liquid chlorine bleach.

Continue reading for the next common source of salmonella.

Raw Eggs

Uncooked eggs are another salmonella contamination culprit. Poultry can carry the disease inside their body and can pass it on to when they lay their eggs. It also can be passed through droppings inside their habitat. Many individuals like to eat sunnyside up eggs, but to avoid salmonella, it's best to avoid eggs that are not fully cooked. Eggs should be prepared to an internal temperature of at least 160 degrees. Eggs cooked to the proper temperature will exhibit firm whites and yolk. If a recipe calls for raw eggs, only use pasteurized eggs. Special care should be taken to either refrigerate or eat eggs as soon as they are cooked. Foods cooked with eggs kept at room temperature for over two hours, or one hour if the temperature is ninety degrees, should not be eaten. Any items that came into contact with raw eggs during food preparation should be thoroughly washed in hot, soapy water.

Continue reading to learn about how fruits and vegetables come into play with salmonella.