I keep hearing about Salmonella. Can you tell me more?
Salmonella is a bacterium that can contaminate food and cause symptoms like vomiting and diarrhea. Keep an eye on food recalls, and follow a few steps to reduce your risk of getting sick.
You might have heard about the recent Salmonella outbreak that led to the recall of eggs in California. Most of the time salmonella just causes diarrhea and vomiting, but the infection can be serious in children and people with weakened immune systems.
What is salmonella?
Salmonella is a bacterium that is one of the most common causes of foodborne illnesses globally. It is usually transmitted through contaminated food or water, though it can be transmitted from contact with surfaces that have salmonella on them (this is especially important if a family member has salmonella, because the bacteria can be on surfaces they touched). Usually, people get salmonella after eating undercooked chicken or turkey, eggs, beef or pork, and unpasteurized dairy (e.g. raw milk or cheese) or produce. Salmonella can also be contracted through contact with reptiles, frogs, birds, or farm animals.
Most people who get salmonella get gastroenteritis, which means a few days to a week of nausea, vomiting, diarrhea and fever. Symptoms usually develop between 6 to 72 hours after eating the contaminated food. Most people recover from salmonella, and supportive care (such as ensuring you’re drinking fluids so you don’t become dehydrated) is the mainstay of care, but infection can cause serious complications, such as spreading to the blood, so it’s important to reach out to a clinician if you are concerned or feel like your symptoms are worsening.
Healthy adults don’t usually need antibiotics if they are infected with salmonella. This is because antibiotics don’t actually shorten the length of symptoms and can lead to shedding of the bacteria in poop. Increased bacterial shedding is important because that means a person can stay contagious for longer. However, sometimes antibiotics are necessary, for example for babies up to three months old, people with HIV, cancer or who are on medications that decrease immune response. People who have had joint replacements or people who have had heart valves replaced might also need antibiotics. Anyone in these groups should speak to their clinician about their individual situation and risks if they feel sick.
What can I do to reduce my risk of getting salmonella?
- Cook meat, poultry and eggs thoroughly (food thermometers are a great tool for this)
- Avoid eating raw eggs
- Avoid unpasteurized/raw milk or dairy
- Wash your hands before preparing food and before eating
- If you have kiddos under five years old or have a weakened immune system, avoid being around reptiles, amphibians, and live poultry.
Unfortunately, washing produce doesn’t reliably get rid of salmonella.
To keep yourself and your family informed, you can also keep an eye on recalls via your local news, FDA food recall alerts, local health department websites, and the CDC website.
If you do develop nausea, vomiting, or diarrhea after eating food you suspect might have been contaminated, don’t panic. Staying hydrated is key, and if you feel you are worsening or can’t keep fluids down, contact your clinician. If you are pregnant, immunocompromised, or have a baby, talk to your clinician at your next appointment about what to do in case of diarrheal illness. They might have specific recommendations they want you to follow in order to keep you healthy, such as going to the emergency room for fluid replacement.
Useful links:
Mayo Clinic – Salmonella Infection – Symptoms and Causes
FDA – Recalls, Market Withdrawals and Safety Alerts
CDC – Current outbreaks | Foodborne Outbreaks
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