Salmonella infection is not only spread through direct contact. Salmonella can be found in poultry, fish, milk, and dairy products that have not been properly cooked. Young children, due to their weaker immune systems, are at a higher risk of Salmonella infection compared to adults.
What is Salmonella?
Salmonella, part of the Enterobacteriaceae family (enteric bacteria), is a rod-shaped, gram-negative, facultative anaerobic bacterium that does not form spores, is motile by flagella, and lives in the intestines. It has a diameter of approximately 0.7 µm to 1.5 µm and a length of 2 µm to 5 µm, and it has a flagellum.
Most Salmonella species can produce hydrogen sulfide. Salmonella does not ferment lactose (except for Salmonella arizona) and sucrose but can ferment dulcitol, mannitol, and glucose. They are heat-sensitive but can withstand certain chemicals such as brilliant green, sodium lauryl sulfate, and selenite.
There are two species of Salmonella: Salmonella bongori and Salmonella enterica.
Most types of Salmonella directly affect the stomach, causing abdominal pain.
Effects of Salmonella Bacteria
Salmonellosis (the disease caused by Salmonella bacteria) is a contagious disease that can be transmitted from animals to humans and vice versa. Additionally, transmission often occurs through food, particularly through eggs and poultry meat.
Most types of Salmonella directly affect the stomach, causing abdominal pain, diarrhea, and vomiting for several days. However, some can enter the intestines, causing typhoid fever, which can lead to death.
Risk of Salmonella Infection
- Unsafe food handling practices, especially in large kitchens serving many customers, can lead to contamination from secretions (saliva, urine, feces, and other bodily fluids) of infected individuals, even when the illness is not yet apparent and the individual appears healthy during clinical examination; animals, especially reptiles that are undetected carriers (with an infection rate of 90%), pose a significant danger, especially to young children.
- Contaminated surface water and stagnant water (such as in showerheads and unused water supply equipment).
- Unsanitary conditions when thawing frozen poultry (many bacteria can be found in thaw water).
- Raw eggs from poultry infected with Salmonella (typically, Salmonella is only present on the eggshell).
- Salmonella bacteria can also penetrate if the eggshell is damaged or cracked, or through hand contact, often causing food poisoning when consuming raw or undercooked eggs or poultry products.
- This bacterium can also be transmitted through unpasteurized milk, raw tuna, contaminated cucumbers, tomatoes, and bean sprouts…
Salmonella can be found in poultry, fish, milk, and dairy products that are not properly cooked.
Symptoms of Salmonella Infection
Most individuals infected with Salmonella bacteria exhibit the following signs and symptoms within 12-72 hours after exposure:
- Diarrhea: Watery, mushy, brown-yellow stool, very foul-smelling, approximately 5-6 times a day.
- Continuous high fever (39 or 40oC).
- Blood in the stool.
- Abdominal cramps and bloating, particularly in the right lower quadrant.
- Neurological toxicity due to Salmonella toxins (headaches, insomnia, nightmares, tinnitus, slurred speech).
- Small, flat rash on the chest, abdomen, and sides. The rash appears around 7-12 days and then disappears.
- In severe cases, individuals infected with Salmonella may exhibit tremors or remain motionless, displaying a blank, lethargic, apathetic, delirious, or comatose appearance (this is rare).
In a few cases, Salmonella infection can be fatal if the individual does not receive timely and appropriate treatment. However, some people, despite being infected, may have antibodies, a low bacterial load, and weak virulence, resulting in a few days of gastrointestinal disturbances that resolve on their own. A very small number may become asymptomatic carriers, which can last for several months.
How to Prevent Salmonella Infection
- Wash hands (with soap) after using the restroom, changing diapers, handling animals, and before eating or preparing food.
- Only purchase and use processed products (butter, milk, sausages, cold cuts, pâté…) from reliable sources with good storage conditions.
- Keep cooked and uncooked foods separate. During transport and storage, keep fruits and vegetables apart from raw meat. Always store unused food in the refrigerator.
- Limit the consumption of raw and undercooked eggs, and reduce or avoid dishes containing raw eggs.
- Cook meats thoroughly, especially chicken (until the meat is no longer red or pink).
- Avoid unpasteurized milk or other unpasteurized dairy products.
- Do not eat pre-cut fruits and vegetables that are not refrigerated.
- Ensure food safety by cleaning all utensils and surfaces after preparing raw dishes using soap and water or a disinfectant solution.
- Do not allow reptiles and amphibians in homes with children under 5 years old or individuals with weakened immune systems.
Discovering the sweet preference of Salmonella bacteria and how to cope with this bacterium
