Foodborne illnesses: pathogens, transmission, and prevention strategies

Salmonella

Food-born illness

Food-borne illnesses: Salmonella

The salmonella bacterium is one of the most well-known and well-publicized health threats in the U.S. "Salmonella germs have been known to cause illness for over 100 years" (What is Salmonellosis, 2010, CDC). Salmonella bacteria can be present in the intestines of humans, and can be transmitted through consumption of tainted foods, water, or animal matter. Infections can be difficult to trace in the early stages, because "contaminated foods usually look and smell normal" (Diagnosis and treatment, 2010, CDC). While animal-based products tend to be more associated with salmonella in the public imagination, any food can be contaminated.

If someone with salmonella does not wash his or her hands with soap prior to using the bathroom, the food he or she subsequently touches can become contaminated. Thus, one of the best precautions against transmitting salmonella is frequent hand-washing. When preparing food, cross-contamination should be avoided. This can occur when handling raw meat in the same area as other foods or using the same cutting boards and knives with meat as vegetables without prior washing of the utensils. Cooking food thoroughly kills the salmonella bacteria, so for optimum safety meats should be cooked until no longer pink and unpasteurized raw dairy and eggs should not consumed. Salmonella is also found in the feces of pets, particularly reptiles and birds. Whenever handling small animals, or the feces of small animals, hand-washing afterward is essential to prevent the spread of salmonella (Prevention, 2010, CDC).

The infection usually manifests itself in diarrhea (often bloody in nature) and fever and can last 4-7 days. Severity varies with the individual, although young children are especially at risk. "The rate of diagnosed infections in children less than five years old is higher than the rate in all other persons" and they are more apt to manifest severe infections (What is Salmonellosis, 2010, CDC). Although the death toll is rather low (400 per year on average), a minority develop reactive arthritis, causing inflammation in the joints and eyes and painful urination. This condition can become chronic (What is Salmonellosis, 2010, CDC).

One of the most recent outbreaks was linked to ground turkey processed by Cargill Meat Solutions Corporation plant in Springdale, Arkansas. "Cargill announced an immediate voluntary recall...of approximately 36 million pounds of ground turkey meat potentially contaminated" (CDC: Salmonella outbreak more resistant to antibiotics than usual, 2011, CNN). The outbreak spread to 26 states, and one person died in the outbreak. Not only was this one of the largest recalls of ground meat but the strain of salmonella found in the meat was found to be particularly resistant to treatment with antibiotics, leading to higher rates of hospitalization. "Twenty-two of the 78 people diagnosed with salmonella as a result of the outbreak have been hospitalized" (CDC: Salmonella outbreak more resistant to antibiotics than usual, 2011, CNN).