Common in Food Poisoning: Salmonella

Common in Food Poisoning: Salmonella
Salmonella is the second most common source o food poisoning in the United States after Campylobacter.

It generally causes sudden headache, diarrhea, nausea and vomiting and the illness often persists for several days.

Symptoms may be minor or severe, causing dehydration or even death. Researchers estimate there are 2 to 4 million cases each year resulting in 500 to 1000 deaths.

Salmonella is most often associated with raw eggs and undercooked poultry. The bacteria live harmlessly in the intestines of chicken. During the slaughter and processing steps, the bacteria often contaminated the carcasses.

In 1999, alfalfa sprouts were implicated in an outbreak of salmonellosis centered in Oregon and Washington, where twenty one people became ill. The seeds had become contaminated with bacteria.

Salmonella has also caused outbreaks in other fruits and vegetables including tomatoes, cantaloupes and fresh orange juice, although most cases are caused by raw or undercooked eggs.

Unfortunately, some strains of Salmonella becoming resistant to antibiotics. Studies show that this increases the rate of infection from Salmonella and increases the likehood that treatment for the disease will be ineffective.
Common in Food Poisoning: Salmonella