Contaminated foods are often of animal origin, such as poultry, pork, beef, poultry, milk, or eggs, but all foods, including vegetables may become contaminated. Many raw foods of animal origin are frequently contaminated, but fortunately, thorough cooking kills Salmonella. Food may also become contaminated by the unwashed hands of an infected food handler, who did not wash his or her hands adequately after using the bathroom.
Salmonella may also be found in the feces of some pets, and people can become infected if they do not wash their hands after contact with animals. Do you suspect that you have a foodborne or waterborne illness?
Complete this free online training and the Minnesota Department of Health will provide certification that your venue has learned about these issues. Turkey: Safe Thawing and Cooking Food safety tips for handling, thawing, roasting, storing, and reheating turkey.
Cooking for Groups Consumer information about preparing and serving food for large groups. Diarrhea may last up to 10 days, although it may take several months before bowels return to normal. A few varieties of salmonella bacteria result in typhoid fever, a sometimes deadly disease that is more common in developing countries.
Salmonella bacteria live in the intestines of people, animals and birds. Most people are infected with salmonella by eating foods that have been contaminated by feces. Commonly infected foods include:.
The Food and Drug Administration also indicates that some salmonella outbreaks have been traced to contaminants in spices. The agency is seeking ways to increase the safety of spices. Many foods become contaminated when prepared by people who don't wash their hands thoroughly after using the toilet or changing a diaper.
Infection also can occur if you touch something that is contaminated, including pets, especially birds and reptiles, and then put your fingers in your mouth. Factors that may increase your risk of salmonella infection include activities that may bring you into closer contact with salmonella bacteria and health problems that may weaken your resistance to infection in general.
Your body has many natural defenses against salmonella infection. For example, strong stomach acid can kill many types of salmonella bacteria. But some medical problems or medications can short-circuit these natural defenses. Examples include:. The following medical problems or medications appear to increase your risk of contracting salmonella by impairing your immune system.
Salmonella infection usually isn't life-threatening. 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. Food and Drug Administration.
Get the facts about salmonella. Updated July 28, Your Privacy Rights. To change or withdraw your consent choices for VerywellHealth. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page.
These choices will be signaled globally to our partners and will not affect browsing data. We and our partners process data to: Actively scan device characteristics for identification. I Accept Show Purposes. Table of Contents View All. Table of Contents. How It's Spread. Is It Contagious? Can Salmonella Live on Surfaces? 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.
Safe Meat Temperatures When cooking meats, it is important they reach the recommended temperatures for safety. The suggested minimum internal temperatures for the following meats are: F for roasts, steaks, ham, and chops F for fish F for ground meats F for all poultry, including ground.
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