Salmonella food poisoning, also called Salmonellosis, can result from ingestion of large amounts of the Salmonella enteritis bacteria and similar strains. This bacterium grows in perishable foods such as poultry and eggs, and remains after improper cooking or handling. The ingestion of Salmonella enteritis bacteria leads to symptoms of gastroenteritis, characterized by inflammation of the stomach and intestines and causing diarrhea and vomiting. Even consuming a small amount of these bacteria can make a person sick.
Symptoms
According to the Gale Encyclopedia of Children's Health, symptoms of Salmonella poisoning show up one to two days after infection and include fever in around half of the cases, nausea and vomiting, watery and sometimes bloody diarrhea, and abdominal cramps and pain. The diarrhea usually lasts for about four days, and the illness usually persists for five to seven days.
Possible Complications
Complications are rare, but possible if the Salmonella bacteria enter the bloodstream. In addition, the Gale Encyclopedia of Children's Health mentions other infections that can be caused by Salmonella such as bone infections, arthritis, pericarditis, meningitis, hepatitis, pneumonia, infection of aneurysms and infections of pre-existing tumors or cysts.
High-Risk Groups
Children, the elderly, pregnant women and those with compromised immune systems are more prone to Salmonella food poisoning. In addition, according to the "World of Microbiology and Immunology," people who have had part of their stomachs removed and those with sickle cell anemia, cirrhosis of the liver, leukemia, lymphoma, malaria, louse-borne relapsing fever or acquired immunodeficiency syndrome (AIDS) are especially vulnerable to Salmonella food poisoning.
Preventing Salmonella
According to the National Restaurant Association's ServSafe Coursebook, the best way to prevent Salmonella food poisoning is to cook poultry and eggs to the recommended minimum internal temperatures of 165 degrees Fahrenheit for poultry and 145 degrees Fahrenheit for eggs to avoid cross-contamination between poultry and eggs and other foods, and to keep anyone diagnosed with Salmonellosis away from the kitchen.
Warning
If symptoms persist or if the diarrhea continues for more than a few hours, it is recommended to see a doctor, as Salmonella food poisoning can be serious or even fatal in certain individuals if left untreated. Any outbreaks should be reported to the location where the contaminated food was obtained as well as to your local health department.
References
- "World of Microbiology and Immunology"; Salmonella; Ed. Brenda Wilmoth Lerner and K. Lee Lerner. Vol. 2. Detroit: Gale, 2003. 503-504
- "Gale Encyclopedia of Children's Health: Infancy through Adolescence"; Salmonella Food Poisoning; Carson-DeWitt, Rosalyn; Ed. Kristine Krapp and Jeffrey Wilson. Vol. 4. Detroit: Gale, 2006. 1608-1611. Gale Virtual Reference Library.
- "National Restaurant Association Educational Foundation: ServSafe Coursebook with Answer Sheet (fifth edition)"; 2009, p. 2-17, 8-9
