Salmonella infection

Salmonella infection (salmonellosis) is a common bacterial infection of the intestinal tract. Salmonella typically live in the intestines of animals and humans and are shed through feces, where the bacteria remain highly contagious. Humans become infected most frequently through contaminated food sources, such as poultry, meat and eggs.

Typically, people with salmonella infection develop diarrhea, fever and abdominal cramps within 12 to 72 hours. Signs and symptoms of salmonella infection generally last four to seven days. Most healthy people recover without specific treatment.

In some cases, diarrhea can be extremely dehydrating and require prompt medical attention. Life-threatening complications may also develop should the infection spread beyond your intestines.

Your risk of salmonella infection is higher if you travel to countries with poor sanitation. Preventive measures include proper cooking, good hygiene such as hand washing, and avoiding raw or undercooked eggs and meat.

Salmonellosis Outbreak in Certain Types of Tomatoes

FDA has issued a warning to consumers nationwide that an outbreak of Salmonella serotype Saintpaul, an uncommon type of Salmonella, has been linked to consumption of raw red plum, red Roma, round red tomatoes, and products containing these raw tomatoes.

Consumers who are unsure of where the tomatoes are from that they have in their home are encouraged to contact the store or place of purchase for that information. If consumers are unable to determine the source of the tomatoes, they should not be eaten.

Consumers should also be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in other dishes.

Types of tomatoes not linked to any illnesses are cherry tomatoes, grape tomatoes, and tomatoes with the vine still attached.

Since mid April, there have been 383 reported cases of salmonellosis nationwide caused by Salmonella Saintpaul, an uncommon form of Salmonella. At least 48 hospitalizations have been reported.

Red Plum/Red Roma tomatoes implicated in outbreak

Round red tomato implicated in outbreak

More salmonella cases tied to tomatoes

The number of cases of sickness caused by tomatoes has risen in recent days; 383 people have been infected with a rare form of salmonella since April in 30 states and the District of Columbia, federal health officials said Wednesday.

At least 48 of the victims, who range in age from younger than 1 to 88, have been hospitalized, an official with the Centers for Disease Control and Prevention said.

No deaths have officially been blamed on the outbreak, but the infection may have contributed to the death in Texas of a man in his 60s who also had cancer, the CDC said.

The increase reported Wednesday resulted not from a large number of new cases but from improved surveillance by state health departments in response to the outbreak and from the fact that laboratories completed analyzing samples, said Dr. David Acheson, associate commissioner for foods at the Food and Drug Administration.

Still, the outbreak is considered ongoing, with onset of illness in the latest case June 5.

"We do not think the outbreak is over," said Dr. Robert Tauxe, deputy director of the Division of Foodborne, Bacterial and Mycotic Diseases at the CDC.

All of the victims have been infected with a strain of Salmonella Saintpaul.

Acheson said that although there is a "high likelihood" that the contaminated fruit came from Florida or Mexico, authorities have not been able to pinpoint the source and may never be able to do so.

"We may not ultimately know the farm where these came from," he said. "Personally, I am still optimistic, but I'm trying to be realistic."

Acheson said Mexican health authorities have reported "some cases" of Salmonella Saintpaul, but he did not know whether they share the genetic fingerprint that marks the U.S. cases.

The FDA is testing tomatoes both domestically and as they cross the southern border, he said.

He said FDA plans to hire more inspectors to tighten scrutiny of food processing plants.

Tauxe said it is not possible to say whether the outbreak has peaked: "We really cannot predict what the final number is going to be or even what the shape of the curve is going to look like."

Cherry tomatoes, grape tomatoes and tomatoes with the vine still attached have been deemed safe, as have tomatoes from northern Florida, Acheson said. Roma plum and red round tomatoes are safe to eat if they are from areas that have been excluded, he said.

A list of such areas is posted on the FDA's Web site. Reported by CNN

Prevention methods for foodborne illness

There are a number of ways to prevent foodborne illness, which include methods for food purchasing, storage and preparation. There are also specific ways to prevent foodborne illness while traveling.

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Tips for buying food include:

• Never buy packages with tears or leaks.
  
  
• Do not buy foods past their expiration date.
  
  
• Do not buy produce that appears bruised or otherwise damaged.
  
  
• Do not buy fresh-cut produce that has not been refrigerated or stored in ice.
  
  
• Keep raw beef, pork and poultry separate from other foods.
  
  
• Put refrigerated or frozen items in the shopping cart last, right before checking out.
  
  
• If possible, store refrigerated or frozen items in insulated bags until they can be refrigerated.
  
  
• Bring cold foods home immediately.

Tips for storing food include:

• Always refrigerate perishable foods quickly.
  
  
• Store eggs in their original carton in the coldest part of the refrigerator (not the refrigerator door).
  
  
• Cool large volumes of food in several small containers.
  
  
• Do not store milk in the refrigerator door.
  
  
• Do not let perishable food stand at room temperature for more than two hours.
  
  
• Store meat on the bottom shelf of the refrigerator or in the back or in the freezer.
  
  
• Make sure the refrigerator is set to 40 degrees Fahrenheit (4.4 degrees Celsius) or lower. The freezer should be set to 0 degrees Fahrenheit (- 17.8 degrees Celsius).

Tips for food preparation include:

• Wash hands for at least 20 seconds with soap and warm water before and after cooking.
  
  
• Wash countertops and tables before and after cooking.
  
  
• Wash fruits and vegetables with cold running water before cutting or eating, and remove any damaged areas before eating.
  
  
• When preparing both meat and vegetables, use separate cutting boards for each.
  
  
• Defrost meats in the refrigerator or microwave and then cook immediately.
  
  
• When using a marinade for meat, it must be cooked before being placed on cooked meat.
  
  
• Cook foods to appropriate temperature. Casseroles, beef, veal, pork and lamb should be cooked to 160 degrees Fahrenheit (71.1 degrees Celsius). Poultry should be cooked to minimum internal temperatures of 165 degrees Fahrenheit (73.9 degrees Celsius), according to a recent advisory from the Food Safety and Inspection Service (FSIS). Use a meat thermometer to test temperature. Eggs should be cooked until the yolk is hard.
  
  
• Marinades used on raw meat or poultry should never be reapplied to cooked foods.
  
  
• Never place cooked meats on dishes that previously held raw meats.
  
  
• Use a clean produce brush to scrub fruit and vegetables, such as cucumbers.
  
  
• Commercial produce washed are not generally recommended.
  
  
• Dry produce with a paper towel or clean cloth to reduce and additional bacteria.

Tips for food safety while eating away from home (on picnics, car trips or sporting events) include:

• When transporting food, make sure the cooler is clean and dry before adding food.
  
  
• Keep foods well wrapped in plastic wrap or plastic containers.
  
  
• Keep foods cold with a cooler, ice, ice packs or insulated bags.
  
  
• Place meats at the bottom of the cooler to prevent drips onto other foods.
  
  
• Pack two coolers, one for food and another for beverages.
  
  
• Store the cooler in the coolest part of the car and out of the sunlight.
  
  
• Bring disposable hand wipes for cleaning if soap and water are not available.
  
  
• Do not consume foods that have been left out in hot temperatures for more than a few hours.

Tips for food safety while traveling to other countries (particularly Latin America, Asia, Africa and the Middle East) include:

• Do not drink or brush teeth with unfiltered water. Use bottled, boiled or sterilized water instead.
  
  
• Make sure the seal is intact when buying bottled water.
  
  
• Only use ice made from bottled, boiled or sterilized water.
  
  
• Eat only cooked meats, fish and vegetables.
  
  
• Eat only pasteurized dairy products and avoid soft cheese, such as Brie and cottage cheese.
  
  
• Peel and wash raw fruits with clean bottled water before eating. Wash hands before peeling and eating fruit.
  
  
• Do not buy food from street vendors.

Types and differences of foodborne illness

More than 250 foodborne illnesses have been identified. Most of them are infections, caused by pathogens (organisms that cause disease) such as bacteria, viruses and parasites found in food. Others are poisonings caused by toxins or chemicals that have contaminated food, such as food served in lead-glazed pottery, or naturally poisonous foods, such as poisonous mushrooms. The most common types of foodborne illnesses include: More >> Ten Most Harmful Foodborne Pathogens Campylobacteriosis. Caused by the Campylobacter bacteria, which is the most commonly identified bacteria that causes diarrhea. The bacteria live in the intestines of birds. Undercooked chicken or other foods are frequent sources of this type of infection. Clostridium perfringens infection. Results in diarrhea, abdominal pain, nausea and vomiting and usually develops after eating improperly stored or cooked meat. Salmonellosis. Caused by the Salmonella bacteria, which is widespread in the intestines of birds, reptiles and mammals. Any type of food can become contaminated with the salmonella bacteria. The foods that most frequently transmit salmonella are poultry, meat, eggs and dairy products. People may also be exposed to salmonella through contact with household pets - especially lizards, turtles, and snakes - and through contact with contaminated surfaces, such as computer keyboards and cooking utensils. Fever, diarrhea and abdominal cramps are common symptoms. In people with poor health or weakened immune systems, bacteria can enter the bloodstream and cause life-threatening infections. Some infected people do not develop symptoms, but instead become carriers and spread the infection to others. Escherichia coli (E. coli) infection. E. coli is a bacterial pathogen found in cattle and other related animals. Illness often occurs when people consume food (especially beef) or water that has been contaminated with microscopic amounts of cow feces. E. coli can also be spread through contact with contaminated surfaces and by touching infected animals (e.g., petting zoos). The illness causes severe diarrhea that may be bloody and painful abdominal cramps. In a small number of cases, a serious condition called hemolytic uremic syndrome (HUS) can occur. This can result in anemia, profuse bleeding and kidney failure. Calicivirus. An extremely common cause of viral foodborne illness. However, this type is rarely diagnosed because the laboratory test is not widely available. The virus (a type of norovirus) can spread from one person to another or through food. For instance, a kitchen worker may spread the virus during food preparation. Shigellosis. Caused by the Shigella bacteria. It can be transmitted by eating food or drinking beverages contaminated by food handlers with Shigella, eating vegetables grown in fields containing sewage, eating food contaminated by flies bred in infected feces and drinking or swimming in contaminated water. The bacteria cause fever, bloody diarrhea and abdominal pain. Bacillus cereus food poisoning. Caused by the Bacillus cereus bacteria. It usually presents with extreme nausea and vomiting and has the fastest onset of symptoms (three hours) of foodborne illnesses. Bacillus cereus food poisoning is commonly seen in people after consuming Chinese fried rice. Staphylococcal food poisoning. Caused by the Staphylococcus aureus bacteria. Unlike other types of foodborne illness, this form is not caused by contamination. The bacteria can grow in some foods (e.g. dairy products, fish and processed meats) and produce a toxin that results in intense vomiting. Ascariasis (roundworm). A parasitic worm infection caused by contact with contaminated food or soil. Vibrio. There are many different types of this bacteria, one of which causes cholera. Other Vibrio species are commonly found in raw or undercooked shellfish. An infection often causes chills and fever. Giardiasis. Caused by the parasite Giardia that is passed to humans in drinking water or from infected animal products. Giardia is a common traveler’s illness which causes abdominal cramps and diarrhea. Chemical food poisoning. Some types of foods, such as certain species of mushrooms, contain toxins that result in illness. Most cases result in mild symptoms. However, some are more serious and require immediate medical treatment. Botulism. A rare, but serious illness caused by the Clostridium botulinum bacteria. If untreated, it can cause paralysis and respiratory failure. Cases of botulism are usually contracted from insufficiently heated home-canned foods, such as asparagus, green beans, beets and corn.

About foodborne illness

Foodborne illnesses (commonly known as food poisoning) are gastrointestinal infections that occur when foods contaminated with harmful organisms are ingested.

Food can be contaminated by a number of pathogens (organisms that cause disease) including bacteria, viruses and parasites. The pathogen enters the body by the mouth and then travels into the stomach and intestines. After infection, an incubation period occurs, which may last from hours to days before symptoms appear.

Although rarer, foodborne illness can also be caused by toxins and chemicals. For instance, pesticides can remain on foods, which can cause illness. A naturally toxic substance, such as poisonous mushrooms, may be consumed, also causing sickness. Symptoms vary according to the source and may include nausea, vomiting, abdominal cramps and diarrhea.

The risk of acquiring foodborne illnesses is typically greater during the summer months because the warm weather speeds up bacterial growth on raw meats and poultry.

To preven such food contamination ozone food sterilizer is an effecttive method to use. It is recomended to sterilizer the food before consume or store into freezer.

In most cases, foodborne illnesses are not serious and do not cause serious complications. However, certain types of illnesses such as botulism (severe food poisoning caused by a bacterial toxin) can result in serious health consequences (such as spontaneous abortion in pregnant women) or death.

In some people (especially children) a condition called hemolytic uremic syndrome (HUS) can result from infection by a particular strain of the E. coli bacteria. HUS is a rare disorder that usually affects children between ages 1 to 10. Although most children recover completely, it may cause acute renal (kidney) failure, seizures, heart failure, pancreatitis or, in rarer cases, diabetes.

The types of common foodborne illnesses can change over time. Typhoid fever, tuberculosis and cholera were once common foodborne diseases before food safety measures (such as pasteurization and safe food canning) became commonplace. In recent years, new foodborne illnesses have been discovered. In 1996, the parasite Cyclospora was identified as a cause of diarrhea that occurred after Guatemalan raspberries were consumed. In 1998, a new strain of the bacteria Vibrio parahaemolyticus contaminated oyster beds in Galveston Bay, Texas, and caused people that consumed the oysters to become ill.

Although local and state health departments are required to report cases of foodborne illness to the U.S. Centers for Disease Control and Prevention (CDC), establishing precise figures is difficult. Most cases are not diagnosed because people do not seek treatment for the illness or physicians do not diagnose it. Therefore, the case is never reported to the CDC.

According to estimates by the CDC, there are approximately 76 million cases of foodborne illness each year in the United States. These cases result in an estimated 325,000 hospitalizations and 5,000 deaths annually.

In addition to tracking individual cases of foodborne illness, health departments keep track of outbreaks of foodborne illness. This occurs when a group of people eat the same contaminated food and two or more of them become sick. According to the CDC, about 400 to 500 outbreaks investigated by local and state health departments are reported each year.

Despite recent outbreaks, researchers report that the foods that Americans consume are now safer than in previous years.

Foodborne Illness

Foodborne illness is a gastrointestinal infection caused by eating foods that contain harmful bacteria, viruses, parasites or toxins.

According to estimates by the U.S. Centers for Disease Control and Prevention (CDC), approximately 76 million cases of foodborne illness occur each year in the United States. These cases result in an estimated 325,000 hospitalizations and 5,000 deaths a year.

More than 250 foodborne diseases have been identified. Some of the most common types of foodborne illnesses include Campylobacteriosis (caused by Campylobacter bacteria), Salmonellosis (caused by Salmonella bacteria) and Calicivirus (Norwalk-like virus).

Food can become contaminated in a variety of ways during production and preparation. For example, beef and poultry can become contaminated during slaughter.

To preven such food contamination ozone food sterilizer is an effecttive method to use. It is recomended to sterilizer the food before consume or store into refrigerator.

The most common signs and symptoms of foodborne illness include nausea, vomiting, diarrhea and abdominal cramps.

Foodborne illnesses can be difficult to diagnose. Diagnosis typically begins with a physical examination which includes a medical history and a list of recent foods consumed. Some types of foodborne illnesses are diagnosed by analyzing stool under a microscrope to detect the presence of bacteria.

Most cases of foodborne illness are mild and can be treated at home by replacing lost fluids and electrolytes, which are necessary to maintain the body’s chemical balance. More serious cases may be treated in a hospital where patients are given fluids intravenously (through a vein).

Foodborne illness can be prevented in a variety of ways. For example, foods that may become contaminated, such as meats and milk, should be stored in the freezer or the coldest parts of the refrigerator. Washing hands before and after food preparation, establishing separate cutting boards for meat and vegetables and thoroughly cooking beef and chicken are other ways to prevent foodborne illness.

Gastroenteritis

Gastroenteritis is any irritation or inflammation of stomach or intestinal linings. Symptoms include nausea, vomiting, diarrhea, stomach cramps and abdominal pain. It is often caused by infection or foodborne illness. Foodborne illness, or food poisoning, can be caused by bacteria, viruses, parasites or toxins. Dysentery is a type of gastroenteritis of the colon.

>> Ten Most Harmful Foodborne Pathogens