Salmonella is an intestinal bacterium that is commonly found on raw meats, poultry and in eggs, or in foods containing raw or undercooked milk or egg products. There are hundreds of Salmonella serotypes, and S. typhimurium and S. enteritidis are the most common. Salmonella bacteria can be killed by temperatures of 130ºF or higher for 2 hours, or at 165ºF for a few seconds. A person with Salmonellosis can transmit the disease to others for up to several days to several months via cross-contamination and inadequate handwashing after toilet use.
Salmonellosis is usually characterized by headache, abdominal pain, diarrhea, nausea, vomiting, dehydration, fever and loss of appetite. Symptoms of Salmonellosis commonly appear within 6-72 hours after the ingestion of the organism and may persist for as long as 2-3 days. Death is uncommon, except for the very young, very old and the immuno-compromised.
Humans and domestic or wild animals: poultry/eggs, swine, cattle and rodents, and pets such as turtles, chicks, dogs and cats. Humans can be carriers (have and transmit the disease without showing symptoms) and shed the disease in the feces for up to one year.
Mode of Transmission
Ingestion of fecal material containing the bacteria via undercooked meats or eggs, contaminated food or tableware, and untreated public water supplies.
- Food-protection education
- Good personal hygiene and handwashing
- Proper cooking temperatures
- Proper cleaning/sanitizing of food equipment
- Exclusion of sick employees
National Restaurant Association