Salmonella spp.

ALERT: Half a Billion Eggs Recalled, 2000 Sickened with Salmonella

What is Salmonella?

Salmonella is a genus of bacteria with over 2500 different described species, several of which can cause salmonellosis, a potentially dangerous diarrheal illness in humans and many animals. Normally, Salmonella live among the flora and fauna in the intestines and feces of various animals, including mammals, birds, reptiles and amphibians. People typically become ill from eating Salmonella in foods or drinking water cross-contaminated with feces. Two types of Salmonella, Salmonella serotype Typhimurium and Salmonella serotype Enteritidis, are responsible for most cases of salmonellosis in the United States.

What are the illnesses associated with Salmonella?

Salmonellosis is the illness specifically caused by Salmonella bacteria, but not every infection of Salmonella is diagnosed as salmonellosis. Several different illnesses, including many other foodborne illnesses, share the common symptoms of salmonellosis. Sometimes in situations where no tests are run or the Salmonella bacteria are not detected, a doctor might diagnose salmonellosis as enteritis, colitis, gastroenteritis or stomach flu.

How is Salmonella transmitted?

Since Salmonella is naturally a fecal borne bacterium, Salmonella gets transmitted when something gets contaminated with animal feces. Sources that have been known to transmit Salmonella include:

• Contaminated Foods
• Untreated drinking water that has been compromised with sewage or farm runoff
• Cross contamination from handling infected foods
• Handling pets, especially reptiles and amphibians, that harbor the pathogen
• Person to person transmission through poor hand washing and hygiene practices

What foods are most at risk for Salmonella contamination?

Foods that are derived from animal origins are typically the most common sources of Salmonella food poisoning, but some foods are known to be at higher risk for Salmonella contamination than others.

• Poultry
• Eggs
• Raw milk
• Fruits and vegetables grown in Salmonella contaminated soil

Foods contaminated with Salmonella do not have an odor and look normal, without testing there is no way to determine if a food is harboring the foodborne bacteria.

Drinking water can be a source for Salmonella contamination if the water’s source is contaminated with sewage or farm runoff. The risk is higher if the water is not chlorinated or from a private source.
Unhygienic food handling practices can also spread Salmonella. Food handlers who ignore hand washing rules or food safety rules can unwittingly pass along Salmonella bacteria.

What can you do to help avoid Salmonella?

• Follow simple hand washing and proper hygiene practices.
• Avoid eating raw or undercooked meat, poultry and eggs.
• Avoid consuming unpasteurized raw milk or foods made from raw milk such as cheese and ice cream.
• Clean and sanitize hands, utensils and surfaces after handling raw meat and foods that are at risk for Salmonella contamination.
• Separate foods from each other before the foods can be properly cooked.
• Do not eat foods prepared by someone infected with Salmonella.
• Always wash your hands after handling pets like birds, snakes, turtles and frogs. Do not kiss these pets.

These safety suggestions can be helpful at controlling the cross contamination threats posed by a contaminated food product, but the only way to assure you are safe from foodborne illness is to never contact a contaminated food product in the first place.

According to the CDC, the responsibility of food safety does not rest in the hands of the consumer. Quoting the CDC’s website,” In the end, it is up to the consumer to demand a safe food supply; up to industry to produce it; up to researchers to develop better ways of doing so; and up to government to see that it happens, to make sure it works and to identify problems still in need of solutions.”

Who is at the greatest risk for Salmonella infection?

All people who are exposed to Salmonella pathogens are at risk of contracting salmonellosis, but for some individuals, Salmonella exposure can pose a serious danger. Children, the elderly and the immune compromised are all at greater risk of developing salmonellosis and these individuals are also at greater risk of developing debilitating and dangerous complications from a Salmonella infection.

What are the symptoms of Salmonella poisoning?

Onset of salmonellosis occurs about 12 to 72 hours after ingesting the Salmonella pathogen. Symptoms of the illness include:

• Diarrhea (which can be bloody)
• Fever
• Abdominal cramping

Most people experience about 4 to 7 days of illness from Salmonella poisoning and the salmonellosis resolves without intervention, but for a few victims, the illness can develop into severe and life threatening complications.

What are the complications that can occur from a Salmonella infection?

Salmonella infections are typically not serious illnesses and usually resolve without complications or serious long term effects but for some victims, salmonellosis is just the beginning of their problems. Some of the complications that can occur from Salmonella poisoning include:

• Hospitalization due to severe symptoms
• Reiter’s syndrome (reactive arthritis)
• Sepsis (septicemia), sometimes referred to as blood poisoning
• Irritable bowel syndrome (IBS)
• Death

Advocating for Food Safety

The foodborne illness lawyers at Neblett, Beard & Arsenault promote food safety through legal advocacy, information outreach and analysis of food poisoning outbreaks. The food poisoning attorneys at Neblett, Beard & Arsenault have helped people harmed by contaminated foods or beverages, including clients in Texas, Arkansas, Mississippi, Louisiana and across the country.

If you or a loved one has suffered serious complications from a foodborne illness, please contact Neblett, Beard & Arsenault for a free evaluation of your case. Contact our firm by calling 1-800-256-1050 or use our online contact form.