Salmonella Overview:
Salmonella bacteria are to blame for most reported cases of food poisoning. While there are more than 2,300 types of the bacteria, two types, Salmonella Enteritidis and Salmonella Typhimurium, are responsible for half of all cases of Salmonella poisoning.
Where Salmonella is Found:
Salmonella bacteria are found in the intestinal tracts and feces of animals, but water, soil, insects and live animals can also carry the bacteria. Salmonella Enteritidis is found in eggs.
How Salmonella is Transmitted:
Salmonella bacteria can be transmitted through raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood, and food handlers.
Salmonella Symptoms:
Salmonellosis, an infection cause by Salmonella bacteria, is characterized by abdominal cramps, stomach pain, diarrhea, nausea, chills, fever, and headache. Symptoms usually appear 6 to 48 hours after eating. The illness can last 1 to 2 days or longer.
Preventing Salmonella:
Good food handling practices — properly refrigerating food, washing hands and utensils, avoiding cross-contamination — can minimize the risk of salmonella poisoning. Cooking food to temperatures of 165°F for at least 15 seconds will kill the bacteria.
