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| Salmonella and food poisoning |
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Reviewed by Dr Dan Rutherford, GP
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What is salmonella?
Salmonella is a type of
bacteria. It is
usually found in poultry, eggs, unprocessed milk and in meat and water. It may
also be carried by pets like turtles and birds.
What kind of infection does salmonella cause?
The salmonella bacteria attacks the stomach and intestines. In
more serious cases, the bacteria may enter the lymph tracts, which carry water
and protein to the blood, and the blood itself. The bacteria attack all age
groups and both sexes. Children, the elderly and people who are already ill are
much more likely to get a serious infection.
What are the symptoms of salmonella poisoning?
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Diarrhoea or
constipation.
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Headaches.
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Stomach cramps.
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Nausea and vomiting.
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Fever.
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Possibly, blood in the faeces.
In the case of less serious infections there are fewer symptoms
- usually only diarrhoea two or three times a day for a couple of days. Most
mild types of salmonella infection clear up in four to seven days without
requiring any treatment other than rest and plenty of liquid.
A more severe infection may cause excessive diarrhoea, stomach
cramps and general health problems. In such cases, treatment with
antibiotics may be necessary and a
doctor should be consulted.
When is it necessary to contact a doctor?
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If diarrhoea continues for more than 24 hours.
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If the diarrhoea is frequent and intense.
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If the patient has severe stomach cramps.
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If there is blood in the faeces.
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If the patient has fever of 38oC or
higher.
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If there are signs of
jaundice - a
yellowish discolouration of the skin or eyes. This may indicate problems with
the liver or the bile ducts that take the bile from the liver to the stomach.
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Dehydration.
What is the danger of dehydration?
Frequent diarrhoea and vomiting may drain the body of fluids,
salts and minerals. Dehydration occurs when the patient loses more liquid than
they can take in. Cases of dehydration should always be checked by a doctor and
can be very dangerous in babies and the elderly.
Signs of dehydration are:
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the tongue or the mucous membranes in the mouth are dry
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dry, chapped skin
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increased thirst
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dark urine
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lack of, or decreased, urine output
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weakness.
How can salmonella infections be prevented?
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Pay attention to cleanliness.
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Make sure that all food is thoroughly cooked.
What are the basic rules for preparing food
hygienically?
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Always wash your hands with soap after going to the toilet and
before preparing food. Dry them on a dry towel.
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Wash your hands when you switch from preparing one type of food
to another, eg vegetables to meat. This helps prevent the exchange of bacteria
between different ingredients.
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Kitchen utensils must be properly washed with soap and water
before use with another type of food. Again, this stops bacteria being
exchanged.
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Use different cutting boards and knives for preparing different
foods.
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Change the dishcloth every day. Wash dishcloths in water that
is at least 60oC.
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Store food in the refrigerator. Meat, poultry and fish must not
be left out of the fridge for long periods.
How should food be cooked to avoid salmonella
poisoning?
The only effective way to kill salmonella bacteria is with heat.
For this reason it is essential to cook food thoroughly.
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Poultry must always be thoroughly cooked or boiled.
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Minced meat must always be thoroughly cooked or boiled.
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Never crack a raw egg on a bowl containing other foods - use a
knife to crack the shell.
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In most eggs, the salmonella bacteria exist only on the shell.
Eggs should be scalded in boiling water for five seconds before use.
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Based on a text by Christel Bech, nurse
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Last updated 16.02.2005
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