We hear a lot about Salmonella in the news today. Whether it is an outbreak spreading across several states or a food poisoning case from a specific restaurant, there are many myths and fears surrounding this bacterium. In order to have a proper understanding of what this actually is, it is important to have a good understanding of all the facts regarding Salmonella. Salmonella is a bacterium that can be found in animals, humans, and the environment. Salmonellosis is an infection caused by the Salmonella bacteria. However, Salmonellosis is not the only disease that can be caused by these bacteria; paratyphoid fever, typhoid fever, and foodborne illness could also be contracted.

Salmonella was named after Daniel Elmer Salmon, a pathologist who studied animal diseases for the U.S. Department of Agriculture. When we talk about Salmonella now, we are usually referring to food poisoning. This is an extremely widespread problem in the U.S. today. There are over 40,000 cases every year and it can result in serious health complications. Some symptoms of food poisoning include diarrhea, a high fever, vomiting, and painful stomach cramps. These symptoms usually last between 12 and 72 hours and most people do not need medical attention to recover. However, if they become dehydrated due to severe diarrhea and vomiting, hospitalization may be required so that they can receive fluids and medication. In the most severe cases, the bacteria can spread throughout the body and cause death if it is not treated quickly enough.

Salmonella is usually contracted by consumption of an infected food. Meat can be infected if the animal contracted these bacteria or if the meat came into contact with the Salmonella while it was being prepared. Egg and dairy products could also be infected if they were not handled or stored properly. Even fruits and vegetables can be tainted by Salmonella and more and more cases are being reported. Understanding that Salmonella can be contained in several different types of foods should make you more aware of the caution you should take while preparing food. It is also important to remember that out of all the types of food poisoning, Salmonella is the deadliest and leads to the highest number of hospital visits.

With summer fast approaching, it can be helpful to keep in mind that food poisoning is more common in the summer than any other time of year. One of the reasons for this is that bacteria thrive in warm environments. Therefore, food left out of the refrigerator may become contaminated sooner than usual. One to two hours is the maximum length of time that food should be left out during the summer. As a rule of thumb, cold foods should be kept cold and hot foods should be kept hot.

Regarding Salmonella in eggs, it was once believed that the eggs were only dangerous if the inside of the egg came into contact with chicken feces on the outside of the shell. Due to this, new strict procedures were put in place to ensure that the eggs were inspected and cleaned. However, there is a type of Salmonella that infects the chicken and contaminates the eggs from the inside. The only way to combat these bacteria is to ensure that the egg is completely cocked; raw or slightly runny eggs should never be eaten. Food preparation is key for stopping the spread of Salmonella. How utensils are used and washed and how food is stored and prepared can make all the difference. Whether it is a home or a restaurant, those preparing food need to be aware of the dangers of food poisoning and how it can be avoided.