Salmonella
Salmonella causes two kinds of illness:
(1) Non typhoidal - Gastrointestinal illness, which causes nausea, vomiting, diarrhoea, cramps, and fever with symptoms last a few days and generally tapering off within a week.
(2) Typhoid illness causes high fever, diarrhoea or constipation, aches, headaches, lathery (drowsiness and sluggishness) and sometimes a rash. This is a very serious condition; up to 10% of patients who do not get treatment will die.
Salmonella is most commonly associated with high protein foods such as meat, poultry, seafood and eggs. However, it can grow in any food that becomes contaminated by it. Salmonella is widely dispersed in nature. It can colonize the intestinal tracts of vertebrates, including livestock, wildlife, domestic pets, and humans, and may also live in environments such as pond-water sediment. It is spread through the faecal-oral route and through contact with contaminated water. (Certain protozoa may act as a reservoir for the organism).
Salmonella is destroyed by cooking food to 75°C, and controlled by holding food at a temperature below 5°C or above 63°C.
The major causes of Salmonella poisoning are under-cooked foods and contamination of cooked foods.
Incubation Period: 6 to 72 hours (generally 12 to 36 hours).
Duration and type of illness: 1 to 7 days. Infection.
Symptoms: Abdominal pain, diarrhoea, nausea, vomiting, chills and fever. It can be fatal.
Control: Good hygiene practices to avoid cross-contamination. Supplier control (using only reputable suppliers). Correct hand washing procedures. Cooking food to 75°C. Exclusion from work of diagnosed employees for 48 hours after end of symptoms. The use of bulk pasteurized egg is recommended for caterers.