Salmonella: what it is and how to avoid infection
Salmonellosis resolves spontaneously in a few days, but in some cases it can be more serious and require medical treatment
Salmonella is a bacterium that can cause salmonellosis, an infectious disease which mainly affects the digestive tract. Although it may seem like a distant problem, salmonella is present worldwide and is one of the main causes of foodborne illness.
How do you get infected?
The main vehicle of transmission of salmonella to humans is contaminated food. The bacterium nests in the intestines of many animals, especially chickens and pigs, and can contaminate eggs, meat, unpasteurized milk and fresh products such as fruits and vegetables if not washed properly. Contamination can occur in several stages:
- During production: If farm animals are infected, the bacterium can contaminate eggs or meat during slaughter
- During processing: If the equipment used for food preparation is not cleaned and disinfected properly, the bacterium can spread from one food to another
- During storage: If contaminated food is not stored at the correct temperature, the bacteria can multiply rapidly.
What are the symptoms of salmonellosis?
Symptoms of salmonellosis usually appear within 6-72 hours after ingesting contaminated food and may vary from person to person. The most common are diarrhea, fever, nausea and vomiting, headaches and muscle pain. In most cases, salmonellosis resolves spontaneously within a few days. However, in some cases, especially in young children, the elderly and people with a weakened immune system, the infection may be more severe and require medical attention.
How to prevent salmonellosis?
To prevent salmonellosis it is essential to follow some simple hygiene rules:
- Wash your hands often: Before, during and after cooking, it is essential to wash your hands thoroughly with warm water and soap
- Cook food well: Cooking at the right temperatures kills bacteria. Make sure the meat, poultry and eggs are well cooked in the middle
- Separate raw and cooked foods: Use different cutting boards and tools to avoid cross-contamination
- Store food properly: Refrigerate foods below 4°C and consume perishable foods by the expiration date
- Wash fruits and vegetables thoroughly: Although they are not a common vehicle of transmission, it is important to wash them well before consuming
- Clean and disinfect kitchen surfaces regularly: Use specific detergents to remove food residues and bacteria
Myths to be dispelled
- Wash raw meat: This does not kill bacteria, but can spread germs throughout the sink
- Eggs with a dirty shell should be washed: It is better to gently clean the shell with a damp cloth before breaking them and throw away the cloth immediately
- Food that looks good is safe: Salmonella does not alter the taste, smell or appearance of the food