Salmonella is a type of bacteria that can cause foodborne illness, commonly referred to as salmonellosis. It’s often associated with contaminated food, especially raw or undercooked animal products.
Key Facts
- Type: Bacteria
- Common Sources:
- Raw or undercooked eggs, poultry, and meat
- Unpasteurized milk or juice
- Contaminated fruits, vegetables, or spices
- Symptoms: Usually appear 6–72 hours after infection and can include:
- Diarrhea
- Fever
- Abdominal cramps
- Nausea or vomiting
- Duration: Symptoms often last 4–7 days. Most people recover without treatment, but severe cases may require hospitalization.
Prevention
- Cook thoroughly: Poultry, eggs, and meat should be cooked to safe internal temperatures.
- Avoid cross-contamination: Keep raw foods separate from cooked foods, use separate cutting boards and utensils.
- Wash hands and surfaces: After handling raw meat or eggs.
- Refrigerate promptly: Keep perishable foods at ≤40°F (4°C).
- Avoid unpasteurized products: Milk, cheese, and juices.
Treatment
- Most people recover without antibiotics.
- Stay hydrated to prevent dehydration from diarrhea.
- Seek medical attention if symptoms are severe, persistent, or in vulnerable groups (infants, elderly, immunocompromised).
If you want, I can also explain why eggs and chicken are common sources of Salmonella and how to safely prepare them to avoid infection.
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