Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Our Blog,Salmonella on December 3, 2024
Hi there! Welcome to MakeFoodSafe.com, where we help people who have become sick with food poisoning. Today, we are here to answer the web’s most searched questions about Salmonella.
Let’s get started!
That’s an easy one. Salmonella is a type of germ and a leading cause of foodborne illnesses resulting in hospitalization and deaths in the United States. In fact, the Centers for Disease Control and Prevention (CDC) estimates that Salmonella is responsible for around 1.35 million infections across the country each year.
How quickly do people get sick once they eat or drink something contaminated with Salmonella? Just remember the sixes. Symptoms usually start somewhere between six hours to six days after infection.
This bad bug causes watery diarrhea that may contain blood or mucus along with stomach cramps that could leave you doubling over. Some people may also experience headaches, nausea, vomiting, and/or loss of appetite.
Most people feel six for about a week. The range is often somewhere between four and seven days.
Most people do not need treatment for Salmonella infections.
In fact, taking anti-diarrheal medications or even antibiotics (unless truly necessary) can cause more harm than good. Anti-diarrheal medications slow the digestive system, allowing the bacteria to stick around longer. This increases the likelihood of severe illness and potential complications.
For the most part, people can get by with rest and fluids.
Dehydration is a serious concern, so be sure to replace lost fluids with water, electrolyte drinks, and other non-sugary and non-caffeinated options.
Prevention is always the best medicine.
There are several things you can do to help prevent Salmonella infection. Here are the top four, in no particular order.
Number one. Wash your hands! And everything else!
Wash your hands and surfaces often. Use soap and warm water for at least 20 seconds before, during, and after preparing food, after you eat, and after you use the restroom or help someone in the restroom.
Wash cutting boards, countertops, and utensils between each food type to reduce the chances of contamination.
Rinse fresh fruits and vegetables under running water. Even watermelons! Yes, even the ones where you don’t eat the rind.
Number 2. Separate!
Always keep raw meat, poultry, and seafood away from other foods. This includes putting items in the grocery cart all the way to food preparation. When placing meat in the refrigerator, put it in a leak proof container in case juices drip.
Protect ready-to-eat foods like fresh fruits, veggies and already prepared foods.
Number 3. Pay attention to the temperature!
Refer to charts for safe internal temperatures for meats and leftovers. The USDA has a handy one. Find it here.
Always use a food thermometer and measure the thickest part to ensure food is cooked hot enough to kill lurking germs.
Number 4. Avoid the Danger Zone!
Refrigerate food as quickly as possible. The longer they sit out at those “danger zone” temperatures (between 40° F and 140° F) where bacteria can multiply to infectious numbers very quickly, the more likely you are eat more than just food.
Never leave food out for more than two hours. This drops to one hour if temperatures are above 90° F.
Good one!
Contaminated food is the source of most Salmonella illnesses. However, some animals are known to carry Salmonella bacteria in their feces or on their skin. Chickens, turtles, and other cold-blooded friends can carry this harmful germ.
People can get infected with Salmonella after swallowing the bacteria. You may be thinking, “why would I do that?!” Of course you wouldn’t do it on purpose if you could see it. But you can’t see it. Bacteria are microscopic. Way too small to see without a microscope.
It also doesn’t take much to make people sick. Even trace amounts can carry the germ from one person to another, making it easily transmissible from person to person or from person to food to person.
Which brings us to the next question.
Yes! Salmonella can be quite contagious. Unfortunately, this is because handwashing practices are often lax.
This is why Salmonella illness tends to spread through families with young children more easily. Children are more likely to ineffectively wash their hands or forget to do so.
Another good question!
Salmonella are bacteria. Not viruses. While they can cause similar illnesses, they are different pathogens entirely.
Salmonella can be very dangerous. It is the leading cause of foodborne illness, hospitalization, and deaths in the United States and across the globe!
This little germ can cause serious illness and spread rapidly, potentially causing serious or life-threatening illness in more vulnerable populations. These include young children, older adults, and those with a weakened immune system.
Great question! I hope you are taking notes.
Just about anything can become contaminated with Salmonella bacteria. However, certain foods have been associated with Salmonella contamination more than others.
Common foods associated with Salmonella include:
Thanks for reading today’s topic, the web’s most asked questions about Salmonella on MakeFoodSafe.com.
For this, and more about food safety topics in the news, check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
If you have been impacted by a Salmonella infection and wish to make a legal claim, The Lange Law Firm, PLLC has a Salmonella lawyer that can help! Call (833) 330-3663 or fill out the online submission form for a free, no obligation consultation.
By: Heather Van Tassell (contributing writer, non-lawyer)