Salmonella
Salmonella is the second most common cause of foodborne illness. It is
estimated that 1.4 million cases of salmonellosis occur each year in the
U.S.; 95% of those cases are foodborne-related. Approximately 220 of each
1000 cases result in hospitalization and eight of every 1000 cases result
in death. About 500 to 1,000 or 31% of all food-related deaths are caused
by Salmonella infections each year.
It is a bacterium that is found in the intestines of birds, reptiles and
mammals, including humans. It is spread to humans via raw and uncooked
poultry and meat, raw milk and dairy products, seafood, unwashed fruits
and vegetables, and improper handling of food. Fortunately cooking kills
Salmonella.
Salmonellosis typically includes fever, diarrhea and abdominal cramps.
Some people infected with salmonella can have no symptoms at all, but
become chronic carriers who can spread disease to others. In persons with
poor underlying health or weakened immune systems, it can invade the bloodstream
cause life-threatening infections and even death.
Occasionally, people recovering from salmonella infection can develop
develop irritated eyes, painful joints and pain with urination, a condition
called Reiter's syndrome.
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