What is it?

Salmonella is a gram negative bacteria that is found in the intestines of animals (especially poultry).

What are the symptoms of salmonellosis infection?

Nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. Arthritic symptoms may follow 3-4 weeks after onset of acute symptoms.

Symptoms usually appear 6 to 72 hours after eating contaminated food and usually lasts up to seven days. Or, you may experience chronic symptoms, such as reactive arthritis three to four weeks later.

Others infected with the bacteria may not get sick or show symptoms, but they can carry the bacteria, and spread the infection to others.

What foods are associated with Salmonella?

Foods can become contaminated during slaughtering and processing of animals by people who are infected or by cross contamination by poor food handling practices.

Raw/undercooked meat (especially poultry), raw fruits and vegetables (and their juices), raw/undercooked eggs, raw milk and cheese, pet treats.

How do you avoid getting sick?

Salmonella is easily spread from person to person. Both animals and man can be carriers (no visible symptoms)

Good person hygiene and safe food handling are the most important elements in avoiding salmonella illness.

Do not prepare foods for others if you have salmonella (or think you do).

Wash your hands before handling food and when you switch foods. Most especially after you use the washroom!

Ensure foods are thoroughly cooked. See our fact sheet on the proper use of thermometers and internal temperatures. Salmonella is destroyed by cooking.

Wash and sanitize all food contact surfaces.

Wash raw fruits and vegetables, use a brush for items with rough surfaces (oranges, cantaloupes, carrots, potatoes.

Avoid cracked eggs.

Keep cold food cold 4°C (40°F) or less and hot foods hot 60°C (140°F)

Keep raw foods separate from prepared ready to eat foods. (Also utensils for raw and prepared foods must be kept separately.)