Salmonella

Salmonella is a common form of gut infection in humans and animals. It occurs widely throughout the world.

Salmonella can live in the gut of animals, birds, reptiles and humans without making them sick. The bacteria can be passed on to people handling these animals, and then handling food without washing their hands first.

The bacteria may be present in food products made from these animals and passed on when the food is not cooked properly. The food may be contaminated by an infected person.

What does it do to you?

An infection can cause a "mild stomach upset" or severe gastro-enteritis.

Usually, you will become ill twelve to twenty-four hours after eating contaminated food. The illness usually starts suddenly, with headache, stomach pain, diarrhoea, fever and frequent vomiting.

The symptoms usually last one to three days. On rare occasions, the illness can have more serious effects in the very young, the very old, or someone who is already sick. Some people may not have symptoms but can still be infectious.

How is it treated?

Like most illness spread by food, Salmonella infection will get better on its own. If you are quite sick, the doctor may recommend antibiotics.

How do I avoid getting salmonella and passing it on to others?

Be aware that - even after recovery – a person may still be infectious for a while and they must take extra care with hand-washing, especially before handling food.
Defrost meat in the fridge - the lower temperature slows down the growth of harmful bacteria.
Defrost meat completely before cooking. If the centre stays frozen, meat may not get to a high enough temperature during cooking to kill bacteria.
Food cooked in a microwave must stand for the recommended time to allow heat to spread to all parts and kill harmful bacteria.
Test that meat is thoroughly cooked by stabbing it with a skewer - fluids that come out should be clear, not red. If the juices are red, the bacteria may not be dead.
Keep food cool in the refrigerator. Salmonella will grow really fast on cooked food which is kept at room temperature.
Keep raw meat and poultry covered at the bottom of the fridge, so it cannot drip on or touch other food.
Knives, chopping boards, and benches used for preparing raw meat, must be cleaned really well before they are used to prepare other food, especially salads.
Cloths or sponges used to wipe benches must be kept clean. Wash them regularly and/or soak them in bleach solution.
Wash hands with soap and water before and after handling food, especially raw meat.
Wash hands after going to the toilet, caring for people with symptoms of infection, and after playing or working with animals.

If you get salmonella and your usual work involves handling food, or caring for sick people or young children, you must not go back to work until you have been cleared to do so.

A health protection officer from the Public Health Unit (PHU), or an environmental health officer from your local council, will be able to tell you when it is safe to return to work.

Salmonellosis is a notifiable disease - what does this mean?

By law, your doctor must give your name, address, age, the name of disease, and where you work to the public health medicine specialist (based at the Health Protection Unit), who may arrange for a health worker to contact you. The information you give is kept confidential and is used to keep track of the illness, to know how many people have had it, and to prevent others becoming infected from the same source.

Summary

Salmonella bacteria causes vomiting and diarrhoea
People who have the infection can easily pass it onto other people if they don’t wash their hands
Wash hands carefully and be really careful with food storage and preparation.

More information

For more information about salmonella, please contact your doctor, a health protection officer from the Health Protection Unit (telephone (07) 838 2569), or an environmental health officer at your local council offices.

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