Salmonella FAQs

Quick Tip

Cleaning and sanitizing your countertops, cutting boards and utensils can go a long way towards protecting you from salmonella illness. Try this homemade sanitizer: Combine 5 ml (1 tsp) of bleach with 750 ml (3 cups) of water in a labelled spray bottle. After cleaning, spray sanitizer on the surface/utensil and let stand briefly. Rinse with lots of clean water, and air dry (or use clean towels).

What is salmonella?

That should be – what are salmonella? They're bacteria that can wreak havoc with your intestines. Salmonella normally live in the intestinal tracts of animals and birds. They get transmitted to people when we eat food contaminated with animal feces.

Most contamination occurs in beef, poultry, milk or eggs. But it can also occur in fruits and vegetables, especially those that grow close to the ground.

Fruits or vegetables may be contaminated if handled by someone already infected, if they come in contact with animal manure, or through bad water or substrate.

Every year, 6,000 to 12,000 cases of salmonella illness are reported. But the actual number of cases is believed to be much higher. Mild cases often go unreported, or are called the "stomach flu." There is no such illness.

How do I get infected?

Salmonella bacteria are present in a lot of the meat, poultry and eggs that you buy. Proper cooking will kill the bacteria. Sometimes you need to do a little more. The bacteria could be present on eggshells. If you use raw eggs in some of your recipes, you might want to thoroughly wash the eggs before you crack them.

Fresh fruits and vegetables may also contain salmonella bacteria on their surfaces. There have been salmonella outbreaks reported in Canada in recent years involving bean sprouts, cantaloupes and mushrooms. Proper washing – or cooking – should keep your food safe.

Another source of salmonella can be unpasteurized dairy products like raw milk or unpasteurized cheeses.

You can also cross-contaminate your food. If you're slicing raw chicken for your stir-fry, thoroughly clean your cutting board before chopping your vegetables – or use another cutting board.

A stuffed turkey can be a salmonella disaster waiting to happen. The stuffing and the turkey normally reach safe temperatures at different times. Consider cooking the stuffing separately from the turkey.

Sometimes it's not your fault. Food handlers who do not thoroughly wash their hands after handling raw meat or after using the bathroom can also contaminate your food.

Salmonella can be found in the feces of some pets, especially those with diarrhea. Snakes, turtles and reptiles may carry salmonella even when they're healthy. If you keep any of them as pets, you'll have to take extra care after handling them.

How do I know if I've been infected?

Suffering from diarrhea, fever and/or cramps? Well, there's a good chance you ate something that contained salmonella bacteria within the previous 12 to 72 hours. Get ready for four to seven days of not feeling very well at all.

Is there a cure?

Time. As with any illness that involves vomiting or diarrhea, you need to take in plenty of fluids to replace those that you lose. If you don't, you run the risk of dehydration.

In some cases, salmonella can spread from the intestines to the blood stream and other parts of the body, causing severe illness. In those cases, antibiotics are sometimes effective, although some salmonella bacteria have become resistant to many commonly used antibiotics.

Who's at risk?

Young children, seniors and those with weakened immune systems from diseases such as AIDS, or as a result of some cancer treatments, are the most vulnerable. In severe cases, salmonella can kill.

How can I minimize my risk?

Here are a few tips:

• Contaminated foods may look and smell normal. Thorough cooking kills the bacteria.
• Don't eat raw or undercooked eggs, poultry or meat. You might want to think twice about using raw eggs in some of your homemade sauces and salad dressings. Try using pasteurized egg products.
• If your poultry or meat is pink in the middle, your chances of contracting salmonellosis will be higher.
• Avoid serving raw or unpasteurized milk and cheese made from raw or unpasteurized milk – especially to young children, pregnant women, the elderly and people with weakened immune systems.
• Thoroughly wash fruits and vegetables before eating them.
• Keep meats separate from fruits, vegetables, cooked foods and ready-to-eat foods – both in the shopping bag and in your refrigerator.
• Bacteria grow quickly at room temperature. Get your perishable food into the refrigerator as quickly as possible, especially during the warmer months of the year.
• Always defrost food in the refrigerator, in cold water or in the microwave, never at room temperature. Set your refrigerator to 4 C (40 F) and your freezer to -18 C (0 F).
• Wash your hands before handling any food. Be sure to wash your hands, cutting boards, counters, knives and other utensils after preparing uncooked foods.
• Got salmonellosis? Don't prepare food or pour water for anyone until you're clear of the bacteria.
• Own cats or dogs? Wash your hands after cleaning the kitty litter or stooping and scooping after your dog.
• Always wash your hands after handling your pet reptiles. There have been salmonella warnings issued on pet turtles.
• If you are diagnosed with salmonellosis, be sure that you or your doctor informs the local public health department. You may be part of a wider outbreak that the general public should know about.