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.

Unwashed Fruits And Vegetables

Though some may believe fresh produce is a healthier and less risky choice, unwashed fruits and vegetables are another common cause for salmonella. A rise in imports of produce and consumer demand for pre-cut fruits and vegetables are two of several reasons why unwashed fruits and vegetables pose a mounting problem when it comes to foodborne illnesses. To avoid contamination, shoppers should examine their raw produce before purchasing, making sure there is no mold, bruising, or cuts. Uncooked produce should be washed in cool water before eating, making sure all dirt is gone. After washing, the ingredient should be dried, and if there is any mold or bruising, it should be tossed. Produce should never be prepared in the same space (example: counter or cutting board) as other raw products such as meat or eggs.

Continue reading to reveal one of the significant risk factors for salmonella.

Stomach Disorders

Individuals with stomach disorders or who use certain medications to control stomach issues are more susceptible to contracting salmonella. Stomach acid is a great defense to salmonella, so those who use antacids frequently are at a higher risk. Individuals with inflammatory bowel disease have inflammation that causes damage to the lining of the intestines, giving salmonella a greater opportunity to infect the damaged tissue. The use of certain antibiotics can lower the number of probiotics living in the stomach and intestine reducing the body's capability to fight the illness.

Continue reading to learn about yet another way the risk for salmonella can rise.

International Travel

International travel also increases an individual's risk of contracting salmonella. There are varying forms of the salmonella bacteria, and typhoid fever is one of the most common forms travelers acquire when visiting different countries. Sanitation standards are different in every country, meaning travelers should be vigilant about their hygienic procedures and cautious of venues where acquiring the illness may seem likely. Some precautions travelers can take is to avoid tap water if possible, including in ice. Using bottled water to drink and brush teeth limits the possible exposure to the illness. Travelers should also avoid uncooked produce, meat, and seafood and make sure all food is cooked to a proper temperature.