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What is it?

Salmonellosis is a bacterial infection caused by the family of salmonella bacteria. There are over 2,000 different kinds of salmonella bacteria worldwide.  Salmonella live in the intestinal tracts of humans and other animals including birds. The bacteria are found in the feces of wild and domestic animals, particularly fowl, swine, cattle, turtles, dogs, cats, and rodents. They can also be found in food, particularly un-pasteurized (raw) milk, raw eggs, and uncooked or undercooked meats or poultry. Improperly handled chicken and turkey products are the most common source. Infected humans can also be a source of infection. Salmonella serotype typhimurium and Salmonella serotype enteritidis are the most common causes of salmonellosis in Ontario.

What are the symptoms?

Symptoms include sudden onset of stomach pain accompanied by diarrhoea, nausea, fever, headache, and sometimes vomiting. Infants, the elderly and those with impaired immune systems are more likely to have a severe illness. Dehydration, especially among infants, may be severe. In some persons the diarrhoea may be so severe that the patient needs to be hospitalized. Symptoms usually appear 12 to 36 hours after exposure to the bacteria. Illness may last anywhere from several days to several weeks. The only way to determine if your infection is gone is to submit a series of 3 stool samples through your physician's office or Public Health.

How is it spread?

The bacteria can be spread from person to person via improper hand washing and then transmitted through food or personal contact. This period of "being infected" remains throughout the course of the illness. Occasionally a temporary carrier state occurs which may last for several months. Illness usually occurs after individuals eat or drink foods or beverages contaminated with salmonella bacteria. In addition, the bacteria can spread from one food product to another.  Certain conditions make it easy for the bacteria to grow. Keeping hazardous foods, such as cooked and uncooked meat, un-refrigerated allows the bacteria to multiply to high enough numbers to cause a food poisoning. People may infect food and other people if they neglect to thoroughly wash their hands after going to the bathroom.

What is the treatment?

Treatment of salmonellosis with antibiotics can increase the chances of becoming a carrier. Treatment is usually only prescribed in severe cases of illness. If you work in a high risk profession you must be free of symptoms before returning to work. High risk jobs would include those which involve food-handling, care of infants at a daycare or childcare centre, and care of patients in hospitals or other institutional settings.

What can I do to prevent salmonellosis?

• Thorough hand washing is the best prevention. Make sure hands are properly washed after using the toilet, handling pets or before preparing foods.
• Clean and sanitize counter tops and utensils immediately after the preparation of foods, especially meats and poultry.
• Do not drink un-pasteurized milk. 
• Store and serve cold foods at 4ºC or below and hot foods at 60ºC or above.
• Cook poultry to 74ºC (e.g. breasts, thighs); cook whole poultry to 82ºC. Use a meat thermometer to ensure meat is cooked through. The juices of poultry should run clear. Ensure your food is thoroughly cooked both at home and when dining out. If you are served undercooked meat, poultry or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking.
• Drink water from a safe water supply. 
• Avoid preparing or handling food if you are ill with diarrhoea. 
• Minimize contact with poultry and animals and their manure and wash hands thoroughly when this cannot be avoided.
• Puppies and kittens with diarrhoea are possible sources of infection. Infected children can transmit the bacteria to puppies and kittens, which may then expose other children.
• Wash hands with soap after handling reptiles (turtles, iguanas, other lizards, snakes) or birds or after contact with pet feces.
• Handle the diapers of infected infants with extreme caution ensuring that proper hand washing takes place with both the child and the caregiver.  The diapering area should be sanitized after each use.
  
  

For further information contact Public Health at 519-376-9420 or 1-800-263-3456.