Keep eggs in the original carton and store them in the main part of the refrigerator, not in the door. Keep raw meat, poultry, and seafood separate from ready-to-eat foods, such as salads and deli meat.
Use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs. Never place cooked food on a plate that previously held raw or undercooked eggs, meats, poultry, seafood, or their juices. Do not eat raw eggs or eggs that have runny whites or yolks. Never leave perishable foods out of refrigeration for more than 2 hours.
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Search this site Search all sites Search. Go to whole of WA Government Search. Open search bar Open navigation Submit search. Health conditions. Facebook Youtube Twitter. Home Health conditions Salmonella infection. Salmonella infection Salmonella infection also known as salmonellosis is an infection of the digestive tract or gut , caused by Salmonella bacteria.
How do you get Salmonella infection? This can be by: eating contaminated, undercooked meat most commonly chicken eating contaminated raw or undercooked eggs eating food that contains raw egg butter eating food that has been cross-contaminated with Salmonella from raw foods especially meats, poultry and eggs handling pets, other animals, raw meat and pet meat drinking water that has been contaminated, usually by animals or sewage.
What are the signs and symptoms? Symptoms can include: diarrhoea stomach cramps nausea and vomiting fever headache. How do you know if you have it? How is it treated? However, in certain people — especially infants and young children, older adults, transplant recipients, pregnant women, and people with weakened immune systems — the development of complications can be dangerous.
If you can't drink enough to replace the fluid you're losing from persistent diarrhea, you may become dehydrated. Warning signs include:. If salmonella infection enters your bloodstream bacteremia , it can infect tissues throughout your body, including:. People who have had salmonella are at higher risk of developing reactive arthritis.
Also known as Reiter's syndrome, reactive arthritis typically causes:. The Department of Agriculture has created a Salmonella Action Plan, which involves updating the poultry slaughter inspection system and enhancing sampling and testing programs for poultry and meat. The plan's purpose is to cut the number of salmonella infections in the United States. You can also take care to avoid spreading bacteria to others.
Preventive methods are especially important when preparing food or providing care for infants, older adults and people with weakened immune systems. Be sure to cook food thoroughly and refrigerate or freeze food promptly.
Washing your hands thoroughly can help prevent the transfer of salmonella bacteria to your mouth or to any food you're preparing. Wash your hands after you:. Cookie dough, homemade ice cream and eggnog all contain raw eggs. If you must consume raw eggs, make sure they've been pasteurized. Mayo Clinic does not endorse companies or products. Salmonella are gram-negative bacteria and common causes of gastrointestinal illness.
Infection typically manifests as severe stomach cramps, fever, and diarrhea that can last several days, though other disease presentations, such as sepsis, can also occur. Many of us are unfortunately familiar with the misery that ensues upon eating spoiled food, but what actually happens inside of our bodies during Salmonella infection?
What is it about Salmonella that can make us so sick? Salmonella uses a variety of unique virulence mechanisms to invade our intestinal cells and confuse our immune cells, leading to many of the key symptoms associated with food poisoning.
Though there are only 2 species of Salmonella S. Salmonella enterica is further broken up into 6 subspecies based upon genetic similarity. Despite the large number of identified strains, fewer than Salmonella strains are suspected to be pathogenic. Typhoid fever remains a global public health threat, but it is not common in the United States and other developing countries.
The disease can be prevented by the typhoid vaccine. The primary serotypes associated with non-typhoid, foodborne gastroenteritis are S.
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