Salmonella is a bacterial disease that often results from people eating contaminated food. It can infect the intestinal tract and cause diarrhea, fever and abdominal cramps within 12 to 72 hours after being infected. The symptoms can last for several days. Most healthy people recover without treatment, but excessive diarrhea can lead to dehydration that requires medical attention. Food handlers who don't practice cleanliness or proper methods while preparing foods can contaminate food, which spreads the infection.
Raw Meat and Poultry
Raw meat and poultry may be contaminated during the butchering process or when food is being prepared before cooking, the Mayo Clinic notes. Meats should be thoroughly cooked to avoid salmonella poisoning. Salmonella cannot survive on raw meat and poultry when cooked to a safe minimum internal temperature. When preparing food, products should be kept separately so meats do not come into contact with other foods and spread the salmonella. Counters and cutting boards should be constantly washed and cleaned when moving on to other foods. Poultry that is labeled "kosher," "organic" or "natural" does not appear to be any safer than other poultry, according to the USDA's Food Safety and Inspection Service (FSIS), which states no scientific evidence shows it has more or less salmonella bacteria than other poultry.
Seafood
Fish may also be contaminated with salmonella if it is harvested in contaminated waters. Seafood may also fall victim to improper food handling. Fish should be treated the same way as meat and other food products when preparing food; it should be kept separate and always prepared in clean areas.
Raw Eggs
Raw eggs can contain salmonella in the shell. People should not eat raw or undercooked eggs. Raw eggs may be used in homemade salad dressings, homemade ice cream, homemade Hollandaise sauce, homemade mayonnaise, cookie dough and frosting.
Fruits and Vegetables
Fresh produce is not affected as much as meats and dairy products, but salmonella may occur when fruits or vegetables are watered by contaminated water in the field or when washed during processing. Fresh produce should be washed thoroughly at home. As with other foods, keep them separate when preparing. It is important to remember that salmonella can be passed on through cross contamination, the FSIS points out. Juices from raw meats and poultry can come in contact with uncooked vegetables or salads and spread the contamination. Washing hands and surfaces often, avoiding cross-contamination, cooking foods thoroughly and refrigerating food promptly are the best ways to prevent salmonella infection.
