Salmonella food poisoning treatment

Обновлено: 25.04.2024

Salmonella is the type of bacteria that’s the most frequently reported cause of food-related illness in the United States. You can’t see, smell, or taste it.

Illness from these bacteria is officially called salmonellosis. It can cause an upset stomach, diarrhea, fever, and pain and cramping in your belly. Most people get better on their own at home within 4 to 7 days.

How Common Is Salmonella?

Salmonella infections are very common. When people mention food poisoning, they’re usually talking about salmonella. Tens of millions of cases are reported around the world every year.

In severe cases, you need to go to the hospital. Rarely, it can be life-threatening.

Infections are more common in the summer than the winter. This is because salmonella grows quickly in higher temperatures, when food isn’t refrigerated.

Salmonella Causes

People and animals can carry salmonella in their intestines and their feces. The bacteria often spread through contaminated foods. Common food sources of salmonella infection include:

Raw and undercooked meat, including chicken, turkey, duck, beef, veal, and pork
Raw fruits or vegetables
Unpasteurized milk and other dairy products, including soft cheese, ice cream, and yogurt
Raw or undercooked eggs
Processed foods like chicken nuggets and nut butters

You can also get salmonella directly through:

Poor handwashing. You might pass along the bacteria by not washing your hands well after using the bathroom or changing a diaper.
Pets. Animals like dogs, cats, birds, and reptiles can carry the bacteria.

Salmonella Risk Factors

Children, especially those under 5, are more likely than adults to get sick from salmonella. Older adults and people with weak immune systems are also more likely to be infected. Other risk factors include:

International travel. Salmonella is more common in places with poor sanitation.
Taking certain drugs.Cancer drugs or steroids can weaken your immune system. Antacids lower how much acid is in your stomach, which makes it easier for salmonella to survive there. Antibiotics can kill “good” bacteria in your body and make an infection harder to fight.
Inflammatory bowel disease. This can damage the lining of your intestines, making it easier for salmonella to take hold.

Salmonella Poisoning Symptoms

Most of the signs and symptoms of a salmonella infection are stomach-related. They include:

Cramps in your stomach
Bloody poop
Diarrhea and chills
Fever
Upset stomach
Throwing up

Symptoms tend to start 8 to 72 hours after infection. Most symptoms usually don’t last more than a week, but it can take several months for your bowel movements to get back to normal.

When should I call a doctor?

See your doctor if you’re still having general symptoms more than a week after first getting the infection.

A young child, an older adult, or someone who has a weakened immune system should see a doctor if they have any of these symptoms for more than a couple of days:

Bloody poop
Ongoing high fever , when they’ve lost too much fluid. Signs include peeing only in small amounts, a dry mouth, and sunken eyes.

Salmonella Complications

You can become dehydrated if you don’t get enough fluids to replace what you lose because of diarrhea.

A few people who get a salmonella infection also get pain in their joints. You might hear a doctor call it reactive arthritis or Reiter’s syndrome. It can last several months or longer. This condition can also cause pain while peeing and itchy, stinging, or sore eyes.

If the salmonella infection gets into your blood, it can infect other parts of your body, including:

The tissues around your brain and spinal cord
The lining of your heart or heart valves
Your bones or bone marrow
The lining of your blood vessels

Salmonella Diagnosis

Your doctor may have you take blood tests, or they might ask for a sample of your poop.

Sometimes, they may want to do testing to figure out the exact kind of bacteria you have. This can help health officials trace the source if there’s an outbreak in your area.

Salmonella Treatment

For healthy adults: If you have diarrhea, drink a lot of water and other fluids. Your doctor might suggest that you drink a rehydration liquid like Pedialyte or take a medication like loperamide (Imodium) if your diarrhea is severe.

If your doctor confirms that you have a salmonella infection, they might prescribe antibiotics. Take them exactly as directed, and be sure to finish the prescription.

For children: If your child has a healthy immune system, the doctor might just let the infection run its course. If they have a high fever, you may want to give acetaminophen. As with adults, they should drink lots of water.

In special cases: Infants, the elderly, and people who have weakened immune systems may need antibiotics.

Salmonella Prevention

Salmonella can hide in a variety of foods, but you can do a lot of things to help ensure the bacteria stay away:

Don’t eat raw or barely cooked eggs or meat.
Don’t eat or drink anything with unpasteurized milk or juice.
Don’t wash raw poultry, meat, or eggs before cooking.
Wash raw fruits and vegetables well, and peel them if possible.
Don’t prepare food for other people if you’re vomiting or have diarrhea.
Refrigerate food properly, both before cooking it and after serving it. well with soap and warm water before and after handling food.
Keep kitchen surfaces clean before preparing food on them.
Don’t mix cooked food with raw food or use the same utensils to prepare them. For example, don’t use the same knife to cut raw chicken and then to slice mushrooms, and use different plates or cutting boards to slice them on.
Cook meat to its correct minimum temperature. Use a food thermometer to be sure.
Wash your hands with soap and water after touching animals, their toys, and their bedding.

Show Sources

CDC: “Salmonella,” “Foods That Can Cause Food Poisoning,” “Salmonella and Food,” “Salmonella Questions and Answers.”

World Health Organization: “Salmonella (non-typhoidal).”

Mayo Clinic: “Diseases and Conditions – Salmonella Infection.”

National Health Service (U.K.): “Salmonella infection.”

Kids Health from Nemours: “Salmonella Infections.”

U.S. Department of Agriculture Food Safety and Inspection Service: “Salmonella Questions and Answers.”

Health officials are investigating the source of the Salmonella Saintpaul outbreak. While tomatoes were the No. 1 suspect when the outbreak began, the FDA announced on July 17, 2008, that all tomatoes -- from every source -- are safe to eat.

The FDA advises consumers to avoid raw jalapeno and serrano peppers -- and foods that contains them -- from Mexico until further notice.

Peppers grown the in U.S. are no longer on the FDA's warning list. Commercially canned, pickled, and cooked jalapeno and serrano peppers from any and all locations are fine to eat and aren't linked to the salmonella outbreak.

Here are 14 questions and answers about salmonella, symptoms of salmonella infection, and how to avoid salmonella.

What is salmonella?

Salmonella are bacteria that can live in the intestinal tracts of humans and other animals. There are many strains of salmonella; the tomato outbreak involves an uncommon strain called Salmonella Saintpaul.

What are symptoms of salmonella infection?

Salmonella infection (salmonellosis) can cause diarrhea (which may be bloody), fever, nausea, vomiting, and abdominal pain. Symptoms typically start 12-72 hours after infection.

Who's at risk?

Anyone can get salmonella. Most cases aren't severe. Serious and potentially fatal cases are more likely in young children, frail or elderly people, and people with weak immune systems. Those cases can happen when salmonella infection spreads from the intestines to the blood and other parts of the body.

For the latest news on the number of cases in the Salmonella Saintpaul outbreak, visit the CDC's web site.

Will rinsing fruits and vegetables get rid of salmonella?

Rinsing tainted fruits and vegetables probably won't get rid of salmonella, according to the FDA. In general, it's important to handle foods safely. That generally means rinsing raw, whole fruits and vegetables under running water and, if you choose, scrubbing them with a small vegetable brush to remove surface dirt. It also means that when you cook foods, you cook them thoroughly.

What if I wash fruits and vegetables with a detergent, too?

The FDA doesn't recommend using any kind of detergent to wash fresh produce, because "it is not yet known if their residues are harmful to humans," states the FDA's web site.

Does cooking kill salmonella?

Thorough cooking can kill salmonella. But when health officials warn people not to eat potentially contaminated food, or when a food is recalled because of salmonella risk, that means don't eat that food, cooked or not, rinsed or not. The stakes are too high.

Besides tomatoes and peppers, what other foods may contain salmonella?

Any raw food of animal origin -- such as meat, poultry, milk and dairy products, eggs, and seafood -- and some fruits and vegetables may carry salmonella bacteria, states the USDA's Food Safety and Inspection web site, adding that salmonella bacteria can contaminate other foods that come in contact with raw meat and poultry. That's why thorough cooking and cleanliness are so important in the kitchen.

What can I do to prevent salmonella infection?

It boils down to food safety. That starts on the farm and goes all the way to your kitchen. The U.S. Department of Agriculture (USDA) has this advice:

Consider using paper towels to clean kitchen surfaces. If you use cloth towels, wash them often in the hot cycle of your washing machine.
Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.
If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
Always wash cutting boards, dishes, countertops, and utensils with hot soapy water after they come in contact with raw meat, poultry, and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, or seafood.
Cook foods thoroughly and refrigerate them promptly.
Don't thaw foods at room temperature.
Use a clean food thermometer to check the internal temperature of meat, poultry, casseroles, and other foods.

How does salmonella spread?

Salmonella can pass from human or animal feces to soil, fruits, vegetables, water, or other surfaces. People usually get salmonella by eating contaminated foods. However, salmonella can also spread through contact with pet feces or by handling contaminated pet food.

Reptiles are particularly likely to harbor salmonella bacteria, and chicks and ducklings can carry them too, notes the CDC. The U.S. government bans the sale of small pet turtles because of salmonella risk.

How common is salmonella infection?

Salmonella is commonly found in birds, in reptiles, in chickens, and in humans. There are more than 2,000 types of salmonella.

Every year, the CDC gets reports of about 40,000 cases of salmonella illnesses. The actual number of cases may be higher because not all cases get reported to the CDC. In fact, the CDC estimates that for every reported case, 38 cases go unreported.

An estimated 400 people per year die of acute salmonella infection, according to the CDC.

But the Salmonella Saintpaul strain is rare in humans. Last year, there were 400 reported cases. And last year there were only 25 cases of infection with the specific Saintpaul subtype causing the current outbreak.

Are salmonella cases on the rise?

Not according to the CDC's preliminary food safety data for 2007, which show no significant change from 2004-2007 in the incidence of salmonella infection reported to the CDC. But the salmonella incidence rate is more than twice as high as the government's goal for 2010, so the CDC says "new approaches" are needed to curb salmonella infection.

How is salmonella infection diagnosed?

By a stool test.

How is salmonella infection treated?

Most people don't require treatment other than drinking plenty of fluids. People with severe diarrhea may require rehydration with intravenous fluids. Antibiotics are usually not used unless the salmonella infection has spread beyond the intestines.

What about other outbreaks of food poisoning?

The Salmonella Saintpaul outbreak is the major national food safety issue at the moment. Other outbreaks you probably heard about in recent years include the 2006 E. coli outbreak in fresh spinach, the 2007 salmonella outbreak in Peter Pan and Great Value peanut butter, the 2007 Veggie Booty recall because of salmonella risk, the 2007 recall of certain Banquet or generic store-brand turkey or chicken pot pies linked to a salmonella outbreak, and the 2007 recall by Topps Meat Co. of more than 21 million pounds of frozen ground beef products because of E. coli risk.

Show Sources

News release, FDA.

U.S. Department of Agriculture Food Safety and Inspection Service: "Salmonella Questions and Answers."

CDC, Morbidity and Mortality Weekly Report, April 11, 2008; vol 57: pp 366-270.

Salmonella is one of the most common causes of food poisoning in the United States. Each year, salmonella infections, called salmonellosis, sicken more than 1 million people. Up to 450 die from salmonella poisoning annually.

The common bacteria “can live in many animals, such as livestock, pets, reptiles, and sometimes humans,” says Alan Taege, MD, an infectious diseases specialist at the Cleveland Clinic.

Salmonella can be found in the intestines of animals, especially pigs and poultry, and it is spread through their feces. For example, if contaminated feces get into the water that’s used to irrigate crops, those crops can carry the bacteria to the market. Raw poultry can sometimes be contaminated with the bacteria. It can be spread throughout your kitchen if you don’t wash your hands, cutting board, and any knives or other utensils after you handle raw poultry.

What foods are most likely to become contaminated with salmonella?

Any raw or undercooked animal product can carry salmonella. That includes meat, unpasteurized dairy products like milk and cheese, eggs, and seafood. Fruits, vegetables, and nuts also can become contaminated with salmonella. In recent years, the CDC has reported outbreaks associated with particular brands of alfalfa sprouts, pistachios, nut butters, and cucumbers.

How do I know if a food has been contaminated with salmonella, and where can I find a list of recalled products?

You can’t spot salmonella by looking at or smelling food. However, you can keep up to date on reported outbreaks if you are concerned that your food may be contaminated. The CDC and the FDA have information about ongoing and recent outbreaks, including which products consumers should avoid.

What pets can carry salmonella?

Turtles, frogs, lizards, and other reptiles and amphibians often carry salmonella. Because they spread the bacteria through their feces, you can become infected by handling them or cleaning up after them. The same goes for backyard chickens, another common carrier of salmonella. Such pets will not show signs that they have the bacteria, so it’s best to be cautious and act as if they do. Always thoroughly wash your hands after coming into contact with or cleaning up after any potential carriers. Don’t allow them into your kitchen or any rooms where food is stored, prepared, or served.

Salmonella can sicken pets such as cats and dogs, so avoid feeding them raw foods.

Who investigates a salmonella outbreak?

Local government health agencies investigate outbreaks in their areas, such as those traced to a particular restaurant. At the federal level, the CDC and the FDA investigate salmonella outbreaks. The CDC monitors reports of foodborne illness in order to identify outbreaks. Once an outbreak has been declared, the agency traces where it started and alerts the public.

The FDA also keeps tabs on signals that might indicate an outbreak. When one occurs, they coordinate recalls of tainted products in order to stop it. When the outbreak ends, the FDA examines its causes and works on ways to prevent future outbreaks.

What are the symptoms of salmonella poisoning?

“Some people may merely carry the organism in the digestive tract and not be ill, but typically it will cause nausea, vomiting, and diarrhea -- sometimes with fever,” says Taege.

Other symptoms may include headache, abdominal cramps, and loss of appetite. These symptoms usually start within 12 to 72 hours after infection. They last for 4 to 7 days. However, it can take several months for bowel habits to return to normal. In rare cases, salmonella also can cause reactive arthritis, a type of joint pain that can last months or years and eventually may result in chronic arthritis.

How is salmonella treated?

Usually, salmonella poisoning goes away on its own, without treatment. Drink plenty of fluids in order to stay hydrated if you have diarrhea.

Still, Taege recommends that you call your doctor to talk about your symptoms if you suspect you ate contaminated food. “The bacteria may occasionally enter the bloodstream and cause a more serious infection, he says.

Signs that you should seek medical attention include:

You remain ill after more than 7 days
You have severe or bloody diarrhea
You have a fever of 101.5 F or higher for more than a day

You should also consult a doctor if you are over 65 or have a weakened immune system due to illness, because you may be at risk of more severe symptoms. Children under the age of 5 are also at risk of severe infection. Such cases, as well as those with severe complications, often require antibiotics and, possibly, hospitalization.

Can you die from salmonella?

Salmonella is rarely fatal, but if the bacteria enters your bloodstream, it can be life-threatening, especially for people with weakened immune systems, such as the elderly, the very young, and those with diseases like cancer and HIV/AIDS.

Can you prevent salmonella?

You can protect yourself against salmonella poisoning in several ways.

Thoroughly cook poultry, ground beef, and eggs. This kills the bacteria.
Avoid foods that contain raw eggs or unpasteurized milk. , cutting boards and other work surfaces, and knives and other utensils with soap and water right after prepping raw meat or poultry.
Don’t let raw meat or poultry come into contact with other foods, especially those that don’t require cooking (for example, lettuce, tomatoes, and other raw salad ingredients.

Because salmonella bacteria grow and multiply at room temperature, foods should not be left out of the fridge for more than 2 hours. Lost track of time? “If you believe food has been left out too long, it is best to discard and avoid eating it,” Taege advises.

Can you get salmonella from drinking water?

Yes, you can get salmonella poisoning if you drink contaminated water. For example, it can get into private wells in infected feces from sewage overflows or faulty sewage systems. Polluted storm water and agricultural runoff can also contaminate drinking water. In 2008, for example, water contaminated with salmonella sickened nearly 450 people in Alamosa, CO. One person died.

Can you get salmonella from another person?

Salmonella poisoning can be passed from person to person. If you are infected with salmonella and don’t wash your hands thoroughly after a bowel movement, your dirty hands can pass salmonella along in several ways, including: direct contact with another person, touching a surface that someone else then touches, and preparing food that is served raw or undercooked.

Show Sources

Alan Taege, MD, infectious diseases specialist, Cleveland Clinic.

Elizabeth Scott, PhD, associate professor of biology, co-director of the Center for Hygiene and Health, Simmons College.

Cleveland Clinic: “Salmonella.”

Colorado.gov: “Salmonella Outbreak in Alamosa, Colorado, March and April 2008: Executive Summary.”

FDA: “BBB – Salmonella spp;” “FDA’s Advice: Know the Risks of Feeding Raw Foods to Your Pets;” and “Outbreak Investigations.”

Foodsafety.gov: “Sneaky Salmonella: It’s Common, Costly, and Preventable.”

Many of the members of the bacterial genus Salmonella are contagious. The organisms can be transferred from person to person, by both direct (via saliva, fecal/oral spread, kissing) and indirect contact (for example, using contaminated eating utensils). In addition, a number of Salmonella species can be transmitted from animals (snakes, turtles, chickens, hamsters, cats, and dogs) to humans, usually by direct contact.

What is Salmonella food poisoning?

Salmonella infection, or salmonellosis, is another name for Salmonella food poisoning. Salmonella are a type of bacteria known to cause food-borne illness for over 125 years. The organism is named for a scientist named Daniel Elmer Salmon, who discovered the bacteria. Salmonellosis is a food-borne infection typically caused by consumption of contaminated foods. Salmonella causes an estimated 1 million food-borne illnesses every year in the U.S. and about 19,000 hospitalizations.

Different types (called serotypes or serovars) of the Salmonella bacteria can cause the illness. The two most common serotypes in the U.S. are S. typhimurium and S. enteritidis. Specific strains of the bacteria can be responsible for outbreaks of the disease. For example, an outbreak in 2013-2014 was linked to multidrug-resistant serotype Salmonella Heidelberg. This strain and some other strains have become resistant to many drugs traditionally used to treat the infection, posing a risk to public health.

Some types of Salmonella bacteria (S. typhi) cause typhoid fever, a serious illness that occurs most often in nonindustrialized areas of the world.

What are symptoms and signs of Salmonella poisoning?

Salmonella illness causes an inflammation of the gastrointestinal tract; this is known as gastroenteritis.

Symptoms of Salmonella poisoning usually begin 12-72 hours after infection. , abdominal cramping, and fever are common symptoms.
The diarrhea is typically loose and not bloody.
Muscle aches

The symptoms usually go away on their own after four to seven days.

SLIDESHOW

What causes (eggs, chicken) Salmonella outbreaks? How does Salmonella spread?

Poultry, beef, milk, and eggs may contain Salmonella bacteria, since the bacteria live in the intestines of humans and animals. Thorough cooking of these foods destroys the bacteria.

Foods, including vegetables and fruits, may also be contaminated during handling or processing of the food, and this is another common source of outbreaks. For example, food may be contaminated by the feces of infected people or animals or from the unwashed hands of a person handling or preparing the food.

Small rodents such as hamsters, as well as baby chicks and ducklings, may also carry the bacteria, and contamination of food after handling these animals may also result in salmonellosis. Reptiles may also harbor Salmonella bacteria. In the 1970s, outbreaks were associated with baby turtles kept as pets. Further, the infection may be spread by contaminated surfaces (such as cutting boards) that have had contact with contaminated foods.

Contaminated foods usually look and smell normal. Over the past years, outbreaks of salmonellosis have been associated with a number of different foods, including chicken, cucumbers, alfalfa sprouts, bean sprouts, ground beef, mangoes, peanut butter, and cantaloupe. These are just a few examples. An outbreak in February 2016 caused by the strain Salmonella muenchen was linked to contaminated alfalfa sprouts. In 2017, an outbreak was linked to papayas from Mexico. A breakfast cereal known as Honey Smacks caused an outbreak in 2018.

What are risk factors for Salmonella food poisoning?

Since foods contaminated with Salmonella are not obvious, anyone may consume contaminated foods. Owning pets such as small rodents, chicks, ducklings, small turtles and some other reptiles, and some birds may increase the risk of coming in contact with Salmonella bacteria. People who are exposed to many people, such as those living in group housing, may have an increased risk. Young children (under 5 years of age) have the highest reported incidence of infection.

People with medical conditions that lead to immune suppression are at risk for a more severe illness when they do become infected.

Salmonella is an extremely common type of bacteria. These rod-shaped organisms can be found in both cold-blooded and warm-blooded animals across the world. They are also one of the most common causes of sickness in human beings.

Salmonella poisoning can infect people in one of two ways. It is most often spread from animals to people through the food supply. This is how the bacteria can cause the nauseating disease of gastroenteritis. Typhoid-causing Salmonella, however, is usually spread from person to person.

In this article, you will learn all about Salmonella. You'll find out how it can make you sick, how the bacteria are fighting back against antibiotic medicine and what we can do about it, how to keep your grub safe from these illness-causing organisms, and even what happens when Salmonella grows in space.

Symptoms of Salmonella poisoning

Salmonella symptoms vary depending on the type of Salmonella that has caused the infection. Most Salmonella infections lead to problems with digestion known as gastroenteritis, though some strains of the bacteria can cause typhoid fever.

For most infected people, symptoms develop from 12 hours to three days after eating food containing the bacteria. Symptoms often include abdominal cramps, diarrhea, and fever. These symptoms usually disappear after two to seven days, though returning to normal bathroom habits can take several months. However, in a few rare cases, Salmonella infections can lead to long-term joint pain known as reactive arthritis, which can over time develop into chronic arthritis.

Salmonella Outbreaks and Serotypes

Not all Salmonella bacteria are the same. In fact there are more than 2,500 types of Salmonella. Each type is identified and labeled as a different serotype. Some of these serotypes will only infect one particular animal, or only exist in one specific place. Of these, less than 100 are responsible for the majority of human infections.

Knowing the serotype of a given organism is important for scientists who want to observe and control the spread of outbreaks. Since the 1960s, the US government has paid researchers to discover outbreaks of Salmonella with the hope of tracking the source of the infection. Depending on the serotype, a Salmonella outbreak could be mild or extremely severe.

Important Salmonella Serotypes

The scientists who watch for Salmonella outbreaks are concerned about three specific groups of serotypes. These three groups are responsible for sickening millions of people across the world each year, and some of those illnesses result in death.

Non-Typhoidal (S. typhimurium and S. enteritidis)

Non-typhoidal Salmonella are the serotypes that sicken the most people. As the name suggests, these bacteria do not cause typhoid fever. Instead, they lead to diarrhea and related symptoms. Of all the varieties of non-typhoidal Salmonella, there are two that are responsible for half of all human infections in the United States: S. typhimurium and S. enteritidis. S. typhimurium is usually caused by food from animals. S. enteritidis is usually caused by infected eggs and poultry.

Every year in the United States, non-typhoidal Salmonella sickens an estimated 1.2 million people. Of these, 23,000 are admitted to the hospital and 450 die.

Typhoidal

Typhoidal Salmonella typhi infections cause typhoid fever. Someone with typhoid fever will need to take antibiotics. It is important to take the full round of antibiotics and not stop just because you begin to feel better—this disease is notorious for being passed to others after a person's symptoms decline. We will describe the symptoms and treatment for typhoid more completely later in this article.

How Many People Does Salmonella Sicken?

Foodborne diseases as a whole infect 550 million people each year. According to the German government, Salmonella infections account for about 90 percent of foodborne infections in recent years. The CDC estimates that approximately 1.2 million illnesses occur due to non—typhoidal Salmonella per year in the US.

Who Is Most at Risk of Salmonella Poisoning?

According to the World Health Organization, most cases of Salmonella infection are mild. However there are three groups of people who need to be particularly careful. These are the elderly, young children, and anyone whose immune system is weakened, either due to HIV/AIDS, cancer treatment, or some other cause.

Salmonella Treatment

Salmonellosis symptoms range from mild to severe, and treatments should be dictated accordingly. For those with mild symptoms, the WHO recommends no antibiotic treatment, as these bacteria are becoming increasingly resistant to these drugs, and administering them for every patient is likely to lead to further resistance. However, anyone in a particularly vulnerable group, including infants and those older than 65 years old, should receive antibacterial medications. That's also true for anyone whose infection has spread beyond the digestive system.

Can Salmonella Resist Antibiotics?

Antibacterial resistance is a real and growing problem when it comes to this infectious bacterium. For non-typhoidal serotypes, about 5% are resistant to five or more drugs as of 2011. About two out of every three typhoidal serotypes show some level of resistance to ciprofloxacin in the United States. Typhoidal serotypes show resistance to other common antimicrobial drugs in other parts of the world, according to the CDC.

Antibacterial Soap: What’s the Harm?

You may reach for antibacterial soap to keep your family safe from harm. Killing more bacteria has got to keep them safer, right? Not necessarily, according to the Food and Drug Administration. The FDA says there is no evidence washing up with plain soap and water is any less effective at preventing illness.

What's more, studies have shown that using these antiseptic soaps can kill off certain bacteria, but they leave other bacteria alone. By doing so, they may be contributing to the rise of so-called “super bugs,” which are more resistant to antibiotics and more potentially damaging to human health. So while our first instinct may be to use antimicrobial soaps for better health, in the long run these soaps may be causing more harm than good.

Typhoid Fever

Compared to gastroenteritis from Salmonella poisoning, typhoid fever is very rare. About 5,700 cases occur in the United States every year, and about 75% of those are contracted overseas. Compare that with more than 1 million sickened in the U.S. by nontyphoidal salmonella bacteria.

In developing regions, typhoid fever remains a serious and relatively common disease. Worldwide, about 21.5 million people are afflicted with it each year, resulting in 200,000 deaths. Each year another 2 million people worldwide are estimated to contract the related disease paratyphoid fever.

Typhoid Fever Symptoms

Typhoid comes on gradually. Symptoms don't develop for about a week after infection. Then it takes about three to four days for a low-grade fever to rise, sometimes as high as 104 degrees. These fevers tend to be worse in the afternoon and evening.

Along with fever, almost all people with typhoid experience headaches, loss of appetite, and the soreness and uneasiness associated with an approaching sickness known as malaise. Many people experience diarrhea, constipation, and pain in their abdomens, and their spleen and liver may swell. Sometimes people with this condition develop rosy spots that move from place to place along their trunk.

Typhoid Treatment

Treatment for typhoid is crucial. Without treatment, the fever lasts for about a month and as many as 30% of those infected will die from the disease. Antibiotics are used to eradicate the disease, though this takes about three to five days, during which time a patient's symptoms may actually get worse. This effort is hampered by the increasing resistance Salmonella bacteria have shown to antimicrobial medicine.

Typhoid Prevention

There are two vaccines that help lower your chances of contracting typhoid fever. One is a shot of the inactivated (killed) bacteria, while the other is an oral medicine of a weakened form of the microbe. The shot can be administered to people older than 2, but needs a booster after two years. The oral medicine is for ages 6 and up, and needs a booster every five years.

The vaccines are not 100% effective, though. If you are traveling to an area where typhoid is a known problem, you will want to take additional precautions. Be careful about where you find your food and water—these are common sources of infection. Also, do your best to avoid anyone sickened by the disease. This isn't perfectly effective either, though, because someone who is contagious may not have symptoms.

Salmonella Food Poisoning

Salmonella infections are usually caused by food poisoning. In fact, about 95% of infections come from the foods we eat. Animal products such as beef, pork, chicken, milk, and eggs are particularly susceptible, but vegetables can also harbor the disease.

To preventing food poisoning, every point in the food chain needs to be carefully controlled. Harvesting, butchering, processing, and preparation should all involve proper hygiene to ensure safety. The WHO provides the following five points for food handlers both at home and in restaurants to prevent infection:

Keep food clean
Cook meats and vegetables completely and thoroughly
Maintain ingredients at safe temperatures
Keep raw and cooked items separate in the refrigerator and elsewhere
Make sure your water and materials are clean and safe

Salmonella in Eggs: How Common Is It?

Salmonella infections from raw eggs is a major cause of salmonellosis food poisoning. These infections are usually caused by Salmonella enteritidis (SE). SE accounts for as much as 80% of egg contamination. This is because SE can infect the ovaries of an egg-laying hen without the hen showing any outward signs of infection.

In a major assessment of US egg production and SE, the USDA concluded in 2005 that 1 in every 3,600 shelled eggs has some amount of the bacteria. Of these contaminated eggs, 85% pose no risk to humans if they are properly stored and cooked. That frequency of infection is probably lower today. In 2010 the Food and Drug Administration set higher standards for egg producers. These standards are expected to reduce SE food poisoning from eggs by 60%.

Pasteurization and Storing Temperature

As of 2005, the USDA estimated that less than one half of 1% of all eggs produced in America are pasteurized. In order to be pasteurized, an egg must be covered in hot water long enough to destroy SE bacteria, but not long enough to cook the liquid inside the egg.

If US egg producers began pasteurizing their eggs, illnesses would drop from about 130,000 per year down to between 41,000 and 19,000, depending on the method of pasteurization, according to USDA estimates.

Proper storage makes a big difference in protecting consumers from food poisoning as well. If every US egg were stored below 45 degrees Fahrenheit within 12 hours of being laid, yearly illnesses would drop from 130,000 to an estimated 28,000.

Proper Cooking Temperatures for Salmonella

If you're cooking meat, how can you be reliably safe from food poisoning? One of the most important steps is to bring your food to the proper temperature. A good internal thermometer is crucial to get this right. The proper temperature depends on what you're cooking:

For lamb, veal, pork, and beef, bring the internal temp to at least 145 degrees Fahrenheit.
Ground meats, including beef and pork, should be heated to 160 F.
Poultry (including chicken and turkey) should be heated to 165 F.
Fish should be heated to 145 F.
Any sauces, gravies, or soups should be brought to a boil.
Leftovers should be heated to at least 165 F.

Salmonella Food Safety Without Cooking

Even when you aren't eating eggs or animal products, you may still be at risk of Salmonella food poisoning. This bacterium can be found in fruits, vegetables, peanut butter, and some processed foods as well.

Be especially careful during the summer. As temperatures rise, they create ideal circumstances for the bacteria to thrive. Picnics and backyard barbecues are especially at risk of an unwanted visit from this sneaky pathogen. Make sure you keep your hot foods hot and your cold foods cold. Refrigerate all leftovers right away. Never let your food sit for more than two hours—or more than one hour if it's hotter than 90 degrees Fahrenheit outside.

You should also follow basic safety precautions year round. That means keeping your hands, cutting boards, counters and utensils clean, keeping animal products separate from other foods both inside the fridge and out, and never preparing food if you have diarrhea or if you have been vomiting.

Does Your Pet Have Salmonella?

Just about any animal can be a carrier for these bacteria. That includes cats and dogs. However some are at a higher risk of carrying this disease than others. Some of these are water frogs, turtles, and baby chickens and ducks (chicks and ducklings).

Reptiles and amphibians have been singled out by the CDC for the Salmonella they carry, which poses a particular risk to children under 5. Small turtles were responsible for a 2015 outbreak that sickened more than 200 people. Some of the sick people hadn't even touched the turtles.

Because pets can become carriers, it is crucial that you wash your hands carefully and completely with soap and water after petting or feeding an animal. Animal areas should be cleaned and disinfected regularly by adults or children ages 6 and over. Avoid eating or drinking around animals that are at a high risk of carrying the disease.

Salmonella in Space

When researchers studied the impact of space on microorganisms by growing Salmonella on a space shuttle, they discovered something startling. Compared to samples of the bacterium grown on Earth, the space Salmonella was deadlier.

This was proven when some of the space sample was injected into hundreds of lab mice. The mice died two days earlier and with lower doses than others who received terrestrially grown bacteria.

Discovering this strange fact has changed the way scientists think about long-term space travel, such as a manned trip to Mars. It's impossible to completely disinfect a spacecraft because so many bacteria are found on humans already. That means we will need to come up with a way to fight off these especially dangerous organisms if we want to travel beyond Earth's orbit.

Salmonella: Cancer Fighter?

For all the terrible, harmful things this bacterium causes, it's worth considering one way they may actually be used for our benefit. A scientist in California is studying whether he can turn these nasty bugs into cancer fighters. Professor Jeff Hasty of UC San Diego has engineered the bacteria to remove their disease-causing tendencies and replace them with the power to attack cancer tumors.

If they are as successful in humans as they have been in mice, these engineered cells could have further medical uses beyond cancer treatment. They could be programmed to release drugs at predictable times, which could help people with common ailments like diabetes and high blood pressure.

Читайте также: