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What Are the Causes of Salmonella?

by Cheryl Hinneburg
  • Overview

    People that have been contaminated by salmonella usually have abdominal cramps, fever and diarrhea. The onset of these symptoms is 12 to 72 hours and the symptoms can last up to a week. Those who are normally healthy will often think they have a case of the stomach flu. According to the Mayo Clinic, severe cases may require medical attention if dehydration occurs.
  • Contamination

    Salmonella is a bacterium that attacks the intestines of humans and animals. People become contaminated with salmonella when they consume food that has been polluted by feces. There are certain foods that are more vulnerable to the salmonella bacteria.
 
  • Meat

    One way that people can get salmonella poisoning is by eating raw meat seafood or poultry. According to the Mayo Clinic, while meat is being processed, it can well become contaminated. Often the water that seafood comes from can be tainted as well.
  • Raw Eggs

    Sometimes the culprit contributing to salmonella is hollandaise sauce or mayonnaise. These and other condiments and sauces that include raw eggs are often contaminated. Eggs can be contaminated before they are even laid by the chicken if the chicken itself was infected.
  • Produce

    Produce is another way that people can get salmonella poisoning. This is especially true with produce that are imported. It is especially helpful to thoroughly wash all produce and fruit since it could have been sprayed with tainted water. Another way to get infected from produce is by cross-contamination in the kitchen. This happens when a utensil that was used on raw meat is not washed and then used on the produce.
  • Dirty Hands

    It is very important to always have clean hands but even more important when you are handling or preparing food. There are numerous ways to get contaminated such as not washing your hands after going to the bathroom or diapering a baby. People that put unclean hands into their mouth also face the risk of contamination.

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