The Center for Disease Control (CDC) estimates 40,000 cases of Salmonella are reported every year. The majority of salmonella cases remain undetected, passed off as a stomach ache or a case of diarrhea. The CDC believes the true incidence of cases may be 30 or more times greater. Approximately 76 million Americans contract some type of food-borne illness each year; about 5,000 die from the ailment.
Since January 2007, contaminated products - Peter Pan peanut butter, Veggie Booty, Banquet pot pies, and Malt-O-Meal cereals - led to hundreds of cases of salmonella poisoning. The list continues: cantaloupes, bagged spinach, lemon wedges placed on water glasses, pet food. All were tainted with salmonella.
Named for veterinary pathologist Daniel Salmon, salmonella is a genus of rod-shaped microscopic enterobacteria. While there are different strains of salmonella, the two most common in the United States are the serotypes Typhi and Enteritidis. The resulting infection is called salmonellosis.
Salmonella Symptoms
Symptoms usually present themselves within 36 hours of exposure. Dull stomach pain, nausea, chills, headache and fever signal a possible bout of food poisoning. Those affected may also face periods of diarrhea, vomiting, or blood in the stool. In severe cases, dehydration becomes a problem. Severe dehydration can be fatal, especially in infants and persons over 60.
If salmonellosis remains untreated, the infection can spread to other organs, including the kidneys, gall bladder, spleen and lungs. In unusual instances, persistent fever, arthritis, or meningitis might emerge. If the bacteria enter the bloodstream through the intestines, a patient may have to undergo surgery to remove part of the bowel. Extreme cases like this are rare.
Causes of Contamination
Most people consider salmonella a food-borne illness and associate outbreaks with mayonnaise-based foods exposed to sweltering heat. Since the peak frequency of reported cases occurs between July and November, the correllation is easily made. Often, salmonella epidemics result when a large group of people consume the same contaminated food at a social event or in a restaurant.
Eating products such as meat, poultry, raw milk or eggs, or drinking water that contains the bacteria increases the risk of infection. Salmonella survive freezing temperatures, but thorough cooking kills the bug.
The infection can be transmitted from person to person. The bacteria attaches to a person's skin or clothing and once another person brushes against the contaminated area, it spreads.
Pet turtles, snakes, iguanas, chicks and unsterilized pharmaceuticals of animal origin can carry the bacteria. The microscopic organisms pass from feces of people or animals to other people or animals.
Contaminated marijuana can be a source of infection. An isolated outbreak of enteritis in 1981 was traced to marijuana use, according to the May 27, 1982 issue of The New England Journal of Medicine. Since soil also carries the pathogen, it is possible that these cases resulted from traces of soil mixed with the substance.
Treatment Options
Treatments vary depending on the severity of the infection. Usually, infections resolve without treatment in five to seven days, unless the person becomes severely dehyrdrated. At this point, IV fluids replenish lost liquids.
Often, a heating pad or hot water bottle alleviates abdominal cramping.
Unless the infection spreads to the intestines, antibiotics are not a necessity. Prescribed antibiotics differ for children and adults. Ampicillin or Bactrim are commonly given to children while adults benefit from ciprofloxacin or azithromycin.
Limited activity is recommended. Bed rest until at least three days after symptoms disappear is generally advised.
Treatment options are avoidable by employing preventive measures based on common sense.
Proper cooking, handling, storage and refrigeration of all foods, especially poultry, meat and eggs reduce the risk of infection. Avoid foods containing raw eggs, such as homemade hollandaise sauce, salad dressings, or cookie dough. Always thoroughly wash produce.
Cross-contamination of foods adds to the risk factor. Keep uncooked meats separate from produce or cooked foods. Wash cutting boards, counters, knives and utensils thoroughly after handling uncooked foods.
The most practical advice for avoiding salmonella is an easy task that people should have already incorporated into their daily routine: handwashing. Scrub hands for 20 seconds, approximately the length of time it takes to sing the ABCs. Use hot, soapy water to remove germs. Scrub underneath fingernails, also.
Safeguard your health by avoiding situations and foods that put health at risk. It is better to be safe than salmonella.
