Salmonella Food Borne Illnesses

Food Borne Illnesses

The food borne investigations conducted by CDC in 2021 showed that most outbreaks were associated with salmonella pathogen. The said pathogen and related infections were associated with foods inclusive of, not limited to; ground turkey, cashew Brie, prepackaged salads, onions, and seafood. Individuals whose immunity has been weakened by diseases like cancer and kidney disease as well as their treatments are more likely to get salmonella infections (CDC, 2021). In addition, adults who are aged 65 years and above and children who are 5 years and below are also more likely to get salmonella. It is estimated that most food borne illnesses are caused by salmonella bacteria - some of which start within a period of six hours to six days after getting an infection. An individual with salmonella illness may have stomach cramps, fever, and diarrhea that could be bloody (CDC, 2O21).

Salmonella-contaminated food usually smells, tastes, and looks normal. There are various ways through which salmonella infections can be prevented. According to the Centers for Disease Control and Prevention (2021, 2022), salmonella illness can be prevented by following a number of clearly stated guidelines. The first guideline relates to cleanliness. With regard to this guideline, individuals who interact with food and food items should embrace basic hygiene, which could involve constantly washing hands with soap and water and ensuring that food is stored and prepared in clean surfaces. The second guideline relates to ‘separating.’ Essentially, undercooked and raw food should be separated from other foods, foods that are ready to eat, and cooked food. Third, food should be thoroughly cooked. On this front, a food thermometer could be deployed. Lastly, the relevance of abiding by the recommended refrigeration standards and recommendations cannot be overstated (CDC, 2021 and 2022).