Salmonellosis - the facts

What is Salmonellosis?

Salmonellosis is a type of gastro (gastroenteritis) caused by the germ (bacterium) Salmonella.

There are many different types of Salmonella that can cause illness.

Salmonellosis can affect anyone, however, it is more common in children under five years of age and young adults. The symptoms are often more severe in the elderly and people with other medical conditions.

What are the symptoms of Salmonellosis?

The most common symptoms of salmonellosis are diarrhoea (which may contain blood or mucus), fever, stomach cramps, nausea, vomiting and headache.

Dehydration may occur, especially in infants and the elderly.

After the bacteria are taken in by mouth, it usually takes between 6 to 72 hours before you become ill. To trace the cause of the illness, it is necessary to know where you were and what you ate and drank in the three days before you became ill.

Illness usually lasts for a few days but Salmonella bacteria may be present in the faeces for several weeks or longer.

Where are salmonella found?

Salmonella bacteria are found in humans and in wild, farm and pet animals and birds, particularly chickens.

How does Salmonellosis spread?

Salmonellosis occurs when Salmonella bacteria are taken in by mouth and it may occur by inadequate cooking, cross contamination or person to person spread.

Inadequate cooking

Salmonella bacteria are often present in uncooked meat, particularly poultry. When the raw meat is prepared for human consumption and is not adequately cooked, the bacteria may survive and infect people who eat it.

Eggs may sometimes be contaminated with Salmonella bacteria.

Cross-contamination is the spread of bacteria from something that is contaminated with bacteria, to something that is not.

Salmonella can spread when uncooked foods contaminated with bacteria cross-contaminate ready-to-eat foods.

Raw foods should always be considered to be contaminated. To avoid cross-contamination, raw foods should be handled and stored separately from cooked or ready-to-eat foods.

People with salmonellosis have Salmonella bacteria in their faeces. If these people do not wash their hands properly after going to the toilet, then contaminated hands can spread the bacteria to surfaces and objects which will be touched by other people. Contaminated hands can also spread the bacteria to food which may be eaten by other people.

Hands can also become contaminated with bacteria when a person changes the nappy of an infected infant. People and animals can carry Salmonella in their faeces without having any symptoms. These people and animals can still pass the disease on to others. Pets, farm animals and contaminated drinking water can also spread Salmonella bacteria.

I think I may have Salmonellosis - what should I do?

If you have symptoms of salmonellosis, report them to your doctor immediately. This will ensure that you receive proper treatment and advice and that steps are taken to reduce the spread of the disease.

Can I still work?

Food handlers, child care workers and health care workers with salmonellosis must not work until symptoms have stopped.

Children must not attend child care centres, kindergartens or school until symptoms have stopped.

How can I stop spreading it to my family?

In your household, the risk of spreading salmonellosis can be reduced. It is very important that people with salmonellosis or gastroenteritis do not prepare or handle food which will be eaten by other people and that no one shares their towel or face washer.

How can I avoid getting Salmonellosis?

By following the guidelines below, everyone can do something to avoid getting salmonellosis.

Careful hand washing

Everyone should wash their hands thoroughly with soap and hot running water for at least ten seconds:

• before preparing food
• between handling raw and ready-to-eat foods
• before eating
• after going to the toilet or changing nappies
• after smoking
• after using a tissue or handkerchief
• after working in the garden
• after playing with pets

Food handlers should use disposable paper towels or an air dryer to dry their hands. Cloth towels are not recommended as they get dirty quickly and can spread bacteria from one person to another.

Safe food storage and handling

• Do not handle cooked foods with the same implements (tongs, knives, cutting boards), used on raw foods, unless they have been thoroughly washed between uses
• Keep all kitchen surfaces and equipment clean
• Defrost food by placing it on the lower shelves of a refrigerator or use a microwave oven
• Thoroughly cook all raw foods
• Place cooked food in a refrigerator within an hour of cooking it
• Refrigerate raw foods below cooked or ready-to-eat foods to prevent cross-contamination
• Store foods below 5 °C or above 60 °C to prevent growth of bacteria
• Thoroughly wash raw vegetables before eating
• Reheat food until the internal temperature of the food reaches at least 75 °C
• Protect food from insects, rodents and other animals

Note for microwave oven users

Part of the microwave cooking process, includes standing time. When using a microwave, read the manufacturer's instructions carefully and observe these standing times to ensure the food is completely cooked before it is eaten.

Household cleaning

Bathrooms and toilets must be cleaned often to avoid the spread of bacteria. Pay particular attention to surfaces such as toilet seats and handles, taps and nappy change tables. Sandpits can become contaminated with animal faeces and urine. Rake the sand frequently and remove any animal faeces. Cover the area when not in use.

Water from untreated sources

Untreated water that comes directly from lakes or rivers may be contaminated with faeces from people or animals. Boil water from these sources before drinking it.

Note: If you think the source of your illness may have been food, it is important that you report it to your local council health department as soon as possible. Retain any left over food which you believe may have caused you to become ill.

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