Salmonella bacteria are found naturally in the intestines of animals, especially poultry and swine. Salmonella bacteria can also be found in the environment. When people consume food that is contaminated with Salmonella, they can become ill with salmonellosis—often referred to as Salmonella poisoning. Salmonella is usually contracted from foods such as undercooked chicken, eggs, and pork, but can also be consumed from unpasteurized dairy products and raw fruits and vegetables. Food can become contaminated with Salmonella during the slaughter and processing of an animal or when food is handled by a person infected with Salmonella or from cross-contamination due to un-safe food handling practices.
The most common symptoms of salmonellosis are diarrhea, fever, vomiting, and abdominal cramps, which usually appear 12 to 72 hours after eating contaminated food and may last up to seven days. In more serious cases, the infection may spread from the intestines to the bloodstream or one may experience chronic symptoms, such as reactive arthritis three to four weeks later. Some people infected with the bacteria may not experience symptoms, but can still carry the bacteria and spread the infection to others.
The elderly, infants, and those with compromised immune systems are most likely to experience severe symptoms and illness.
One can avoid becoming ill with salmonellosis by taking proper precautions in preparing and handling food.
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