Medical Description

Symptoms

• Fever
• Diarrhea
• Abdominal cramps
• Muscle weakness

General Information

Salmonella is the single most common cause of food poisoning in the U.S. (Source: Salmonella.org, San Diego State University Department of Biology). In small children or people with weakened immune systems, Salmonella bacteria can invade the blood stream and cause life-threatening infections.

There are three main strains of Salmonella that can cause variations of typhoid fever or gastrointestinal illness. While uncommon in the U.S., the S. Typhi and S. Typhimurium strains are linked to the serious, often fatal disease typhoid fever and can spread rapidly in underdeveloped countries where the organisms may spread through a shared water supply or other common area.

Salmonella bacteria bind to the walls of the intestine and can actually pass through the intestinal walls of persons with compromised immune systems, where they can move on to attack the liver or spleen.

The best way to avoid infection from any Salmonella strain is to thoroughly cook food and to take precautions when preparing and storing food. Suggestions of the USDA include:

• Wash Hands and Surfaces Often
• Wash your hands, cutting boards, dishes etc with hot soapy water before handling food.
• Separate raw meat, poultry, and seafood from other foods in your refrigerator.
• Cook to Proper Temperatures
• Refrigerate Promptly

For the latest information on illnesses associated with Salmonella organisms, visit [Salmonella.org](http://www.salmonella.org

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