Salmonella food poisoning, or salmonellosis, occurs with the inadvertent ingestion of disease-causing Salmonella bacteria. Contamination is frequently due to contact with the feces of infected animals, most commonly cattle and poultry. Salmonellosis is characterized by diarrhea, abdominal cramps and fever. The Centers for Disease Control and Prevention (CDC) reports an estimated 1.4 million cases of salmonella food poisoning occur annually in the United States.
Unpasteurized Milk and Dairy Products
Disease-causing Salmonella bacteria can live in the intestinal tract of dairy cows and may contaminate their milk. Most commercial milk and dairy products undergo pasteurization--meaning they are heated to kill bacterial contaminants. Raw milk is unpasteurized and may contain Salmonella and other disease-causing bacteria. Drinking raw milk or eating dairy products made from raw milk can cause Salmonella food poisoning. CDC, the U.S. Food and Drug Administration and the American Academy of Pediatrics recommend avoiding unpasteurized milk and dairy products to minimize the risk of food poisoning.
Raw Fruits and Vegetables
Accidental contamination of fruits and vegetables is a source of Salmonella food poisoning. Fruits and vegetables that grow low to the ground are particularly vulnerable to contamination. Incompletely washed raw produce may cause salmonellosis if contamination has occurred. From 2007 through 2009, CDC reported fruit and vegetable-related outbreaks of Salmonella food poisoning linked to alfalfa sprouts, pistachios, cantaloupes, jalapeno peppers and peanut butter.
Unpasteurized Fruit Juices
Most commercially-available fruit juices are pasteurized to prevent food poisoning from Salmonella or other disease-causing bacteria. Consuming unpasteurized fruit juice poses a risk for contracting salmonellosis.
Raw or Undercooked Poultry and Meat
Contaminated poultry and meat are possible sources of Salmonella food poisoning. Cooking to the proper internal temperature kills Salmonella and other disease-causing bacteria. The minimum internal temperature recommended by the U.S. Department of Agriculture is 145 degrees Fahrenheit for beef roasts and steaks, 160 degrees Fahrenheit for pork and ground beef, and 165 degrees Fahrenheit for chicken breasts and whole poultry. Always use a meat thermometer to be sure the inside of the food has reached the minimum safe cooking temperature.
Chicken Eggs
Contaminated chicken eggs are a common cause of salmonellosis. Feces from infected hens may contaminate the outside of eggs. More commonly, the Salmonella bacteria are inside the eggs. The bacteria can infect the ovaries of hens, which then lay infected eggs. The affected hens appear healthy, which makes it difficult to control this source of Salmonella food contamination. However, you can protect yourself by avoiding raw or partially cooked eggs. Remember, raw eggs may be used in some foods such as homemade ice cream, salad dressings and eggnog. Always wash your hands after handling eggs.
