Salmonella Advice
Salmonella is a bacteria commonly found in the intestines of humans and animals. Salmonella food poisoning can occur if the bacteria enters the body.
Salmonella is a bacterium commonly found in the intestines of humans and animals. It can also be found on raw meats, poultry, eggs and in unpasteurised milk. Salmonella food poisoning (Salmonellosis) is an illness that can occur if live salmonella bacteria enter the body. The bacteria can attach to the cells lining the intestines where they produce toxins and attack the intestinal cells.
How can I be exposed to this infection?
Animals become infected with the bacteria by direct contact with other animals, by consuming contaminated feed or water, or through grass, wild birds and rats. Humans acquire the bacteria from contaminated foods such as beef products, poultry, eggs and egg products. In the kitchen Salmonella may be transferred from raw to cooked food by hands, contact with kitchen surfaces and equipment.
How do I know if I have a Salmonella infection?
The symptoms of Salmonella food poisoning are diarrhoea, cramps, vomiting and fever. The incubation period is from 12-36 hours. The illness is sometimes severe and admission to hospital may be necessary.
How long is a person infectious?
Humans can be carriers (have and transmit the disease without showing symptoms) and shed the organism in their faeces for up to one year. If you have Salmonella food poisoning you can pass it on to others for several days up to several months. This can occur through inadequate hand washing after toilet use.
Cross-Contamination
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 the bacteria cross-contaminate ready-to-eat foods, through either poor food handling or inadequate storage.
Person-to-Person Spread
People with Salmonella have the bacteria in their faeces. If these people do not wash their hands after going to the toilet, they can contaminate surfaces and objects with the bacteria which will be touched by other people who could then become infected themselves. Hands can also become contaminated with bacteria when a person changes the nappy of an infected infant and not wash their hands thoroughly afterwards. Pets and farm animals can also spread Salmonella bacteria.
Prevention: Scrupulous personal hygiene when preparing food, ensuring no cross contamination between cooked and uncooked foods and thoroughly cooking food.
What to do if you have someone ill or infected with food poisoning in the house
Anyone suffering from or carrying Salmonella SHOULD NOT prepare food for others to eat.
We would recommend that you DO NOT have friends in for meals or to stay with you whilst the infection is present.
Whilst diarrhoea persists, great care should be taken to clean the toilet including taps, door and flush handles after the patient has used it.
- Use a household disinfectant or bleach.
- Use disposable paper tissues for cleaning seat, flushing handle etc.
- Wash hands thorough afterwards.
Hands should be washed thoroughly with hand soap and hot running water for at least ten seconds, to minimise the risk of cross-contamination.
Cloth towels are not recommended for cleaning or drying as they get dirty quickly and can spread bacteria from one person to another, disposable tissues/towels are recommended.
Can I still work?
All people with symptoms should not work until symptom-free, people who work in food businesses, hospitals or nursery schools SHOULD NOT return to work until 48 hours after all symptoms have ceased. The manager of the food business should be notified of any illness you or any family member, who is ill, may have.
If people are formally excluded from work, they will normally be required not to return to work until 48 hours after all symptoms have ceased.
Please remember that you may still carry the organism for a number of weeks after the symptoms clear and scrupulous personal hygiene must be observed during this time.
Note: There may be types of food poisoning, which will require you to remain off work until clearance is given by your Environmental Health Officer. You will be advised if this is the case.
Contact
Karen Phillips
Senior Environmental Health Officer
Food Control/Infectious Diseases
Genevieve McWilliams
Senior Environmental Health Officer
Food Control/Infectious Diseases