Can salmonella be prevented

Обновлено: 19.04.2024

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Ronald Lubelchek, MD, is a board-certified physician and medical director in Chicago, Illinois who specializes in infectious diseases.

Taking steps to prevent getting a salmonella infection can save you and your family from being one of the 1.2 million people in the United States who contract this illness each year. The bacteria responsible for salmonella is spread by contaminated food and by handling animals such as pet turtles that carry it in their feces. Avoid raw or undercooked meat and eggs and ensure raw meat is handled separately from other foods when preparing a meal.

Preventing infection is especially important for those most at risk of a severe illness, including young children, the elderly, and those with weakened immune systems.

While most people get diarrhea that runs its course in a few days, approximately 450 people die every year from acute salmonellosis .

There is no vaccine for salmonella and you can catch the illness multiple times, so it is important to avoid contact with the bacteria.

Verywell / JR Bee

Transmission

Salmonellosis is an illness that includes diarrhea, fever, and abdominal cramps. The bacteria are spread in the feces. Some people are healthy but are carriers of the bacteria. Use these tips so you don't give salmonella to others or get it from them:

Always wash your hands thoroughly after using the toilet, changing diapers, and before preparing food.
A person who has salmonellosis should not prepare food or pour water for others until they have had no symptoms for 48 hours.
A person who has salmonellosis should not return to work, child care, or school until they have had no symptoms for 48 hours.
Don't go swimming if you have had diarrhea in the past 24 hours.

Food Preparation and Handling

There are many food handling practices that are aimed at preventing salmonella infection from food. These practices are important while eating, cooking at home, and preparing food in restaurants.

Clean

Wash kitchen work surfaces and utensils with soap and water after preparing each food item.
It is better to use disposable paper towels to clean kitchen surfaces than sponges or cloth towels. If you use cloth towels, they should be washed in hot water in a washing machine after each use.
Thoroughly wash produce before consuming.
Peel and discard outer leaves or rinds of fruits and vegetables.
Scrub hearty vegetables, such as potatoes and carrots, if you want to eat the skin.

Separate

When shopping, keep raw meat, poultry, and seafood separate from the other items. Store them separately in the refrigerator.
After contact with raw meat or poultry, wash hands, kitchen work surfaces, utensils, plates, bowls, etc. with soap and water immediately. It is especially important that you don't use unwashed utensils and other items for food that will be served uncooked or for the meat once it has been cooked.
It is best to have separate cutting boards designated for raw meat and for produce as cleaning may not remove all of the bacteria.
Don't work with raw poultry or meat and handle an infant (e.g., feed, change diaper) at the same time.

Cook

Cook poultry, ground beef, and eggs thoroughly before eating. Do not eat or drink foods containing raw eggs or raw unpasteurized milk. Raw eggs may be unrecognized in some foods such as homemade hollandaise sauce, homemade salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, eggnog, and frostings.
If you are served undercooked meat, poultry or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking. Poultry and meat, including hamburgers, should be well-cooked, not pink in the middle.

Chill

Keep refrigerators clean and cold (40 F or below for refrigerators).
Cover and refrigerate produce you have cut.
Read and follow label instructions such as "Keep Refrigerated" or "Use By" (a certain date).
Keep prepared fruit salads or other cut produce items in the refrigerator until just before serving. Discard cut produce items if they have been out of the refrigerator for more than four hours.

General

Mother's milk is the safest food for young infants. Breastfeeding prevents salmonellosis and many other health problems. Wash your hands before breastfeeding your child.
Don't drink untreated water that could be contaminated by animal waste.

Animal and Pet Contact

While animals may transmit salmonella to anyone, there are groups who are at higher risk and should avoid any contact with animals that commonly carry the bacteria. These groups include infants, children age 5 and younger, adults over age 65, and people with decreased immune function (HIV/AIDS, chemotherapy, organ transplant recipients).

The highest-risk animals are reptiles (turtles, iguanas, other lizards, snakes), amphibians (frogs, salamanders), and live poultry (chickens, ducks, geese, turkeys).

Other animals that may transmit salmonella include pet birds, rodents (hamsters, guinea pigs, rats, mice), hedgehogs, farm animals, dogs, cats, and horses. The bacteria are primarily found in their feces, but their fur, feathers, bedding, toys, food, feeders, cages, or enclosures will also harbor the germs. These animals can be completely healthy and still carry the bacteria.

Use these tips to reduce your risk and protect people in higher-risk groups:

Wash your hands with soap and water after any contact with animals, their enclosures, or their feces. While this applies to any animal or pet, it is especially a concern with reptiles, amphibians, or birds.
People in high-risk groups should avoid direct or even indirect contact with reptiles, amphibians, and live poultry. These animals should not be kept as pets in households that have members in the high-risk groups, or at daycare facilities, elder care facilities, or medical facilities.
Don't allow high-risk animals into areas where you commonly eat or drink. Don't eat, drink, or smoke while around those animals.
Petting zoos or farm visits are best reserved for children over age 5, with supervision.
Adults in high-risk groups should not clean any pet items or animal waste without wearing disposable gloves. Children age 5 and under should not be given such tasks.
When washing pets or their items, try to do so outdoors. Do not discard the water in a sink that is used for food preparation. Use bleach to disinfect any sink, tub, or toilet afterward.
If your child is age 5 or younger, supervise the child around animals. Don't allow contact with your child's face or kissing. Assist your child in handwashing after handling an animal.

Backyard Farming

As keeping chickens and enjoying homegrown eggs is popular, it is important to understand the risks of salmonella from these activities. You should only buy live poultry or chicks from hatcheries certified by the USDA National Poultry Improvement Plan (USDA NPIP). It's best not to get your poultry from show breeders or other backyard farmers.

Use these tips to avoid getting salmonella:

Clean your coop regularly, wearing gloves and shoe protectors or shoes you only use in the coop.
Change the food and water daily.
Wash your hands after handling a chicken or collecting eggs and do so either outdoors or using a sink that isn't used for food preparation.
Clean feeding bowls and other items outdoors or in a sink not used for food preparation, disinfecting it with bleach.
Don't eat, drink, or smoke around your birds.
Keep your birds out of the house and away from areas, including outdoor patios, where you prepare or eat food.
Don't allow children under age 5 around your birds and supervise other children and adults so they handle the birds safely.
If any bird is sick, separate it from the rest of the birds and contact your veterinarian.
Ensure your birds get all recommended vaccines.
If you use chicken manure as garden compost, it must be cured for at least 45 days before use.
Don’t kiss backyard poultry, or snuggle them and then touch your face or mouth.

Use these tips for homegrown egg safety:

Collect the eggs each morning and afternoon.
Washing eggs after collection isn't recommended as the Center for Disease Control (CDC) says that washing in cold water can pull bacteria into the eggs. Clean them outdoors with a brush or cloth.
Discard cracked or dirty eggs.
Refrigerate eggs in two hours or less.
If you are selling your eggs, follow all local regulations and licensing requirements.
When eating homegrown eggs, cook them thoroughly and don't consume raw eggs.

Identifying Outbreaks

Public health departments and the CDC require medical facilities to report cases of salmonellosis so they can identify and track outbreaks. Clinical laboratories send isolates of Salmonella to public health laboratories so the specific type can be determined and compared with other Salmonella in the community. If many cases occur at the same time, it may mean that a restaurant, food, or water supply has a problem which needs correction by the public health department. While many people don't seek medical care for a bout of salmonellosis that runs a typical course, those who do will help with this monitoring for outbreaks.

Information on outbreaks can be seen on the CDC site.

Examples of recent outbreaks include those due to shell eggs, coconut, chicken salad, raw sprouts, kratom, pet guinea pigs, and pet turtles. You can drill down to see the specifics for outbreaks.

If you hear any news reports of recalls of food due to concern for salmonella or foodborne illnesses, check to see whether you have bought the recalled products. Do not consume them.

Frequently Asked Questions

No, but you can certainly prevent complications from Salmonella poisoning by knowing when the illness requires medical care. Call your doctor if:

You have symptoms that last for more than a few days.
Your diarrhea becomes severe.
There is blood in your stool.
You have a fever over 101 degrees for more than one day.

A doctor also should manage the care of infants, people over 65, and anyone who has a weakened immune system or inflammatory bowel disease as soon as Salmonella infection symptoms begin.

No. This could actually encourage the spread of Salmonella, That said, chickens lay eggs from the same orifice they poop out of, so you'll want to scrub off any obvious feces or dirt with gloved hands. You can use a brush, a cloth, or even very fine sandpaper to do this. Afterwards, store the eggs in the refrigerator until you're ready to use them.

By preparing food properly. Certain foods should be cooked to specific temperatures in order to kill any microbes they contain. You can use a food thermometer inserted into the thickest parts of the following to make sure they reach a safe temperatures before you serve them:

Yvelette Stines, MS, MEd, is an author, writer, and communications specialist specializing in health and wellness.

Jenny Sweigard, MD, is a board-certified physician involved in patient care, including general medicine and critical care medicine.

Salmonella causes about 1.3 million infections in the United States each year. It leads to an illness called salmonellosis and is one of the most common types of food poisoning.

This illness can cause fever and vomiting, as well as serious inflammation in the gastrointestinal tract. Some strains cause infection in the bones, blood, urine, joints, and the nervous system. It can also cause severe disease. Salmonella tends to be diagnosed more often in the summer than in the winter months.

Stevica Mrdja / EyeEm / Getty Images

How Salmonella Is Spread

Salmonella is a bacterium that can live in and cause infections in the intestines of animals and humans.

If a human has contact with food, water, animals, or objects that have been contaminated with bacteria from human or animal feces, they can contract and spread salmonella.

Consuming raw or undercooked food is another way salmonella is spread. When food is cooked at the recommended safe temperature, salmonella will be destroyed. If a person eats certain foods that are undercooked, however, they may be at risk. These foods include:

Seafood
Poultry
Raw eggs
Cookie dough containing raw eggs

Other factors include:

Improperly washing hands before food preparation
Preparing food on surfaces that have come into contact with raw meat contaminated with salmonella

Fruits and vegetables can also be contaminated by salmonella acquired through contaminated water and soil.

How Long You're Contagious

When an individual eats food contaminated with salmonella, the length of illness and time that they are contagious depends on the individual. For some, it is days or weeks, while others can be long-term asymptomatic carriers. However, nontyphoidal salmonella is rarely spread from person to person.

Salmonella infections are contagious, and they can be dangerous if a person who has the infection is asymptomatic and spreads it unknowingly.

The bacteria can be passed from human to human through utensils such as spoons, forks, and straws, and by sharing cups and glasses.

Can Salmonella Live on Surfaces?

Salmonella can live on surfaces that are not cleaned properly. In fact, the bacteria are known to live on surfaces for up to four hours.

How to Know If You're Sick

Salmonella typically makes a person sick for four to seven days.

People can start feeling symptoms from six hours to six days after contamination. There are more severe cases that can last longer and will need treatment in the hospital.

Upset stomach
Vomiting
Fever
Diarrhea
Abdominal pain

Diarrhea Warning

If diarrhea lasts long and is severe, it is important to get additional treatment as salmonella can spread into the bloodstream and to the organs. If this happens, hospitalization may be needed for treatment.

Individuals most at risk for severe salmonella are the following:

Infants
People who have an inflammatory bowel disease like Crohn's disease or ulcerative colitis
Individuals who have weak immune systems
People who are 65 years and older
People who are pregnant

How to Prevent Salmonella

There are several ways that you can prevent salmonella.

If you are handling or preparing food, it is important to thoroughly wash your hands with soap and warm water before and afterward. It is also important to clean the countertops, cooking utensils, and cutting boards with soap and water or a disinfectant before and after use. This prevents cross-contamination, the unintentional passing of the bacteria to other surfaces.

If you are preparing vegetables, wash them thoroughly and cut them on a clean surface with a clean knife. When cooking meat, fish, or poultry, cook it thoroughly—at least until the minimum internal temperature is reached—to avoid spreading any bacteria.

Some tips on food safety as it relates to salmonella include the following:

Store fresh meats in plastic bags to prevent blood from dripping onto other foods.
Avoid eating meat that is raw or undercooked.
Avoid eating raw eggs or unpasteurized dairy products or foods containing these products.
Wash hands frequently and thoroughly with soap and warm water before, during, and after food preparation.
Food that is prepared should be put in the refrigerator within 30 minutes after eating.

Safe Meat Temperatures

145 F for roasts, steaks, ham, and chops
145 F for fish
160 F for ground meats
165 F for all poultry, including ground

Another safety precaution is to be careful when touching or playing with animals. If you handle chicks or chickens, ducks, rodents, farm animals, frogs and toads, or reptiles that frequently carry salmonella, including turtles, iguanas, and snakes, wash your hands and clothes thoroughly and keep them away from your mouth.

It is important to take all precautions to avoid getting salmonella poisoning. If you experience any symptoms, contact your healthcare provider immediately so they can provide you with the help you need or answer your questions.

Angelica Bottaro is a writer with expertise in many facets of health including chronic disease, Lyme disease, nutrition as medicine, and supplementation.

Anju Goel, MD, MPH, is a board-certified physician who specializes in public health, communicable disease, diabetes, and health policy.

Salmonella is a type of bacteria that belongs to the Enterobacteriaceae family and can cause a foodborne infection known as salmonellosis if a person eats food that is contaminated with waste from an animal or person that contains the bacteria. Both domestic and wild animals can carry this bacteria, and it can be found in pigs, cows, and rodents. It is also found in reptiles such as turtles, iguanas, and bearded dragons. Some pets, including cats and dogs, can also carry the salmonella bacteria.

The infection is most likely to be mild and present with gastrointestinal symptoms such as diarrhea, stomach cramps, nausea, and vomiting. Fever or headaches can also occur. These symptoms will typically appear anywhere from six hours to six days after the initial transmission and last for four to seven days. There are some instances, though, where symptoms can take weeks to show up or can last up to several weeks.

According to the Centers for Disease Control and Prevention, salmonella is quite common and roughly 1.3 million people become ill with the bacterial infection each year in the United States. While the vast majority of cases are mild and lead to a full recovery, it’s estimated that over 26,000 of those who become ill will be hospitalized and 420 people will die.

Robert Browman / Getty Images

High-Risk Groups

Some people may become seriously ill or experience life-threatening symptoms, including:

Infants
Adults over 65 years old
People with compromised immune systems
People with inflammatory bowel diseases such as ulcerative colitis or Crohn’s disease

Some people are also more susceptible to the illness if they come into contact with the bacteria, including:

People who have had gastric surgery
Those who take medications designed to reduce acid barriers in the stomach
People with pernicious anemia

Research has shown that the incidence of salmonella infection is highest among children under 5, followed by those between 5 and 10 years old and people over 85.

Salmonella Complications

Even though salmonella complications rarely occur, they can be dangerous or even life-threatening.

Dehydration

Dehydration is a complication that occurs due to the fluid loss that happens when someone has persistent diarrhea and vomiting. When a person continuously loses fluids and cannot replenish them, the body loses water and electrolytes. People who become dehydrated may require hospitalization if the fluids in the body become too low. Dehydration, if not addressed, can lead to serious complications, such as urinary and kidney problems, seizures, low blood volume shock, dizziness, and death.

Dehydration Treatment

The only way to treat dehydration is to replenish the body with fluids. This can be done at home by drinking lots of water and other fluids, such as broth, frozen water or ice pops, or sports drinks with electrolytes. For more serious cases of dehydration, intravenous fluid administration at a hospital may be needed.

Invasive Salmonella

If salmonella leaves the gastrointestinal tract and makes its way to other parts of the body, it is called an invasive infection. This type of salmonella infection can affect the blood, the membranes surrounding the brain and spinal cord, and linings around the heart, bones, and joints. The following can happen if salmonella becomes an invasive infection:

If the bacteria happen to enter the bloodstream, the body can experience septic shock, where your blood pressure drops to a dangerously low level after an infection. Septic shock can be life-threatening if left untreated, and hospitalization is required when the infection has spread to the blood.
Although it is rare, if an invasive infection spreads to the membranes around the brain and spinal cord, it can lead to meningitis, which presents with swelling of those membranes and can lead to death in a few hours. Those who recover may have brain damage, hearing loss, and cognitive dysfunction that affects their ability to learn.
Salmonella can also cause the lining that surrounds the heart to become inflamed, a condition known as endocarditis. This is another severe complication that can lead to death. It is rarely reported in cases of salmonella infection, and research has shown that it accounts for less than 0.01% to 2.9% of all cases of bacterial endocarditis that were reported between the mid-70s to 2014.
When an invasive salmonella infection affects the bones, it leads to osteomyelitis. Osteomyelitis is a rare bone infection that occurs in only 0.8% of salmonella cases. In children with sickle cell disease, the risk of developing salmonella osteomyelitis is much higher, although it has been reported in healthy children as well.
When invasive salmonella affects the joints, it causes septic arthritis. Those with sickle cell disease are more susceptible to developing septic arthritis caused by salmonella, but those with compromised immune systems are also at higher risk of developing the condition.

Reactive Arthritis

Those with salmonella infections can also develop reactive arthritis, or Reiter’s syndrome, which is triggered by an infection and causes joint pain and inflammation. The joints that are most commonly affected by reactive arthritis are typically found in the lower limbs or the pelvis. Reactive arthritis can also affect the eyes and the renal system by causing inflammation to occur in the membrane that lines the eyelids as well as in the urinary tract.

Although the condition is rare, it is not as rare as invasive salmonella and has been shown to occur in 4.4% of people who have the infection.

Typhoid Fever

Typhoid fever can occur following an infection with the Salmonella enterica Typhi bacteria. It is more commonly found in young adults and children, though it can develop in people of all age groups. Roughly 200 to 300 cases of salmonella-driven typhoid fever are reported in the United States every year.

Although many people recover from typhoid fever, there are some complications that can happen in 10% to 15% of people that have the infection, including:

Gastrointestinal hemorrhage: This complication is also known as a GI bleed. Gastrointestinal hemorrhage is characterized as any kind of bleeding that occurs in the GI tract and can come with symptoms such as vomiting red or black blood and passing bloody or black stool.
Intestinal perforation: Also referred to as bowel perforation, this condition is characterized by a hole in the wall of the intestines. Food, waste, bacteria, or digestive juices can leak through the hole and into other parts of the body. When this happens, it can collect into an abscess (collection of pus) and can lead to other infections or septic shock.
Typhoid encephalopathy: When there is an infection or disease in the brain affecting its structure or function, it is referred to as encephalopathy. This condition can be caused by typhoid fever and lead to severe health complications, such as agitation, delirium, or coma vigil (where individuals may appear alert and aware, but do not respond to stimuli in any adaptive, meaningful way).

Inflammatory Bowel Disease

Inflammatory bowel disease (IBD) refers to a range of different health conditions that affect how well the gastrointestinal tract functions. They are typically caused by an improper immune system response, environmental factors, and genetics. For those who already have IBD, their condition can worsen following a bout of salmonella.

Research has also found that those without IBD could develop it after being infected with salmonella because of the permanent damage the bacteria can cause to the intestines and microbiota. Salmonella infections are also thought to affect the immune response within the intestines as well as lead to issues with the barrier of the GI tract.

Death

The majority of salmonella poisoning will not lead to severe complications or death, but in rare cases the infection can result in death. Globally speaking, there are 93.8 million cases of salmonella infection reported each year, with 155,000 deaths caused by the infection.

Prevention

The World Health Organization recommends that people follow these safety tips while at home, especially while traveling, to prevent a salmonella infection:

Making sure that food is properly cooked and hot when eaten
Avoid all raw milk products and only consume milk that has been pasteurized
Do not consume ice unless it was made from safe water
If the safety of drinking water is in question, boil it or disinfect it with a disinfectant
Practice good hand hygiene by washing hands regularly using soap, especially after contact with pets or farm animals, following a trip to the bathroom, and before eating
Always wash fruits and vegetables thoroughly before eating and peel whenever possible
Always keep a sanitary kitchen area and ensure proper cleaning of hands and surfaces after dealing with raw meat

Salmonella is rarely deadly, but it can lead to serious health complications in some cases. Even in the best-case scenario of salmonella poisoning, an uncomfortable illness will occur, so the best way to keep yourself healthy and free from the bacteria is by doing what you can to avoid becoming sick with salmonella.

Watch AJ’s story to find out what happened when he got sick with antibiotic-resistant Salmonella from eating chicken.

Food that is contaminated with Salmonella or other harmful germs usually looks, tastes, and smells normal. That’s why it’s important to know how to prevent infection.

Salmonella cause far more illnesses than you might suspect. For every case of Salmonella illness confirmed by laboratory tests, almost 30 other cases are not reported. That’s because most people with symptoms of foodborne illness do not go to the doctor or submit a sample to a laboratory, so we never learn what germ made them sick. CDC estimates that Salmonella cause more than 1 million foodborne illnesses in the United States every year.

What Can Cause Salmonella Infection?

You can get a Salmonella infection from a variety of foods, including chicken, turkey, beef, pork, eggs, fruits, sprouts, other vegetables, and even processed foods, such as nut butters, frozen pot pies, chicken nuggets, and stuffed chicken entrees. Some recent Salmonella outbreaks that sickened people in many states were linked to chicken, ground turkey, ground beef, raw tuna, mushrooms, onions, peaches, papayas, cut fruits, cashew brie, and tahini.

Food isn’t the only way Salmonella spread to people. The bacteria also spread through contaminated water, the environment, other people, and animals. Even pets and animals you might come into contact with at petting zoos, farms, fairs, and schools and daycares can carry Salmonella and other harmful germs. Get tips to help you stay safe around feathery, furry, and scaly friends.

Who Is More Likely to Get a Salmonella Infection?

Certain people are more likely to get a serious Salmonella infection. These people include children who are younger than 5, adults who are 65 and older, and people whose immune systems are weakened from certain medical conditions (such as diabetes, liver or kidney disease, and cancer) or their treatments.

Salmonella Symptoms

Salmonella illness can be serious. Symptoms usually start 6 hours to 6 days after infection. They include diarrhea that can be bloody, fever, and stomach cramps. Most people recover within 4 to 7 days without antibiotic treatment. But some people with severe diarrhea may need to be hospitalized or take antibiotics.

Call the doctor if you have:

Diarrhea and a fever higher than 102°F
Diarrhea for more than 3 days that is not improving
Bloody stools
Prolonged vomiting that prevents you from keeping liquids down
Signs of dehydration, such as:
- Making very little urine
- Dry mouth and throat
- Dizziness when standing up
CDC estimates that Salmonella causes more foodborne illnesses than any other bacteria. Chicken is a major source of these illnesses. In fact, about 1 in every 25 packages of chicken external icon at the grocery store are contaminated with Salmonella.

You can get sick from contaminated chicken if it’s not cooked thoroughly. You can also get sick if its juices leak in the refrigerator or get on kitchen surfaces and then get on something you eat raw, such as salad.

It is possible to reduce Salmonella contamination of chicken and the resulting illnesses, hospitalizations, and deaths. CDC is working with USDA’s Food Safety and Inspection Service, state health officials, consumer groups, and industry to help prevent illnesses from chicken by better controlling germs at each step of the food production chain, from the farm to the fork.

Learn about measures that have been shown to reduce Salmonella contamination of chicken.

Four Steps to Help Prevent Salmonella Infection From Food

Follow the Clean, Separate, Cook, and Chill guidelines to help keep you and your family safe from Salmonella infection and other kinds of food poisoning.

Remember to follow the Clean, Separate, Cook, and Chill guidelines to help keep you and your family safe from Salmonella. Be especially careful to follow the guidelines when preparing food for young children, people with weakened immune systems, and older adults.

Don’t let Salmonella make you or your loved ones sick. Take a look at these five facts and CDC’s tips for lowering your chance of getting a Salmonella infection.
1. You can get aSalmonellainfection froma variety of foods. Salmonella can be found in many foods, including sprouts and other vegetables, eggs, chicken, pork, fruits, and even processed foods, such as nut butters, frozen pot pies, chicken nuggets, and stuffed chicken entrees. Contaminated foods usually look and smell normal, which is why it is important to know how to prevent infection.
2. Salmonellaalso can spread from animals to people and from people to people. Always wash your hands after contact with animals. Also wash your hands after using the toilet, changing diapers, or helping someone with diarrhea clean up after using the toilet. If you have a Salmonella infection, you should not prepare food or drinks for others until you no longer have diarrhea.
3. Salmonellaillness is more common in the summer. Warmer weather and unrefrigerated foods create ideal conditions for Salmonella to grow. Be sure to refrigerate or freeze perishables (foods likely to spoil or go bad quickly), prepared foods, and leftovers within 2 hours (or 1 hour if the temperature outside is 90°F or hotter).
4. Salmonellaillness can be serious and is more dangerous for certain people. Anyone can get a Salmonella infection, but some people are more likely to develop a serious illness, including children younger than 5, older adults, and people with immune systems weakened from a medical condition, such as diabetes, liver or kidney disease, and cancer or its treatment.
5. Salmonellacauses far more illnesses than you might suspect. For every person with a Salmonella illness confirmed by a laboratory test, there are about 30 more people with Salmonella illnesses that are not reported. Most people who get food poisoning do not go to a doctor or submit a sample to a laboratory, so we never learn what germ made them sick.
Pets and other healthy animals, including those at petting zoos, farms, fairs, and even schools and daycares, can carry Salmonella and other germs that make people sick. The following tips will help you stay safe when it comes to our feathery, furry, and scaly friends.

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