Salmonellosis is a bacterial infection that usually affects the intestines and occasionally the bloodstream. It is one of the more common causes of gastroenteritis with several hundred cases occurring in Missouri each year. Most cases occur in the summer months and are seen as single cases, clusters or outbreaks.

Any person can get salmonellosis. The elderly, infants and persons with impaired immune systems are at increased risk for serious illness.

Salmonella bacteria are spread by eating or drinking contaminated food or water or by contact with infected people or animals.

People exposed to the salmonella bacteria may have diarrhea, cramping, nausea, vomiting and headache. Some people may have very mild or no symptoms. Some infections can be quite serious, especially in the very young or elderly.

The symptoms can appear from 6 to 72 hours but generally about 12 - 36 hours, after exposure.

Salmonella are found in many places in our food and environment. The bacteria often contaminate raw meats, eggs, unpasteurized milk and cheese products. Others sources may include contact with infected pet turtles, pet chicks, dogs, cats, iguanas, and farm animals.

A person can carry the bacteria from several days to many months. Those who have been treated with oral antibiotics tend to carry the bacteria longer than others.

Since salmonella are passed from the body in the feces, only people with active diarrhea or who are unable to control their bowel habits (infants, young children, certain handicapped individuals, for example) should stay home. Most infected people may return to work or school when their stools become formed provided that they carefully wash their hands after toilet visits. Food handlers, health care workers and children in day care must obtain the approval of the department of health before returning to their routine activities.

Most people with salmonellosis will recover on their own. Some may require fluids to prevent dehydration. Antibiotics and drugs for diarrhea are usually not recommended for uncomplicated cases.

• Always treat raw poultry, beef and pork as if they are contaminated and handle accordingly:
  • Put fresh meats in plastic bags at the market to prevent blood from dripping on other foods.
  • Refrigerate foods promptly; don't hold at room temperature any longer than necessary.
  • Wash hands thoroughly after handling raw meat.
  • Rinse chicken and turkey before preparing to cook.
  • Rinse raw fruits and vegetables before slicing.
  • Wash cutting boards and counters used for preparation with soap and water immediately after use to prevent cross contamination with other foods.
  • Avoid eating raw or undercooked meats.
• Keep eggs refrigerated. Dispose of cracked or dirty eggs.
• Avoid eating raw eggs or undercooking foods containing raw eggs.
• Avoid using raw (unpasteurized) milk and cheese.
• Encourage careful hand washing after toileting, diapering, before and after food preparation and especially after handling pets.

February 1998