Salmonella are bacteria named after the American bacteriologist Daniel E. Salmon. Of the circa 2,600 known species, about 120 are capable of causing salmonellosis, an infectious gastrointestinal inflammation, in humans. The symptoms are varied and can be mild or – as in most cases – very severe. For infants and young children, pregnant women, the elderly or sick, and for people with a compromised immune system, a salmonella infection can be highly dangerous under certain circumstances. However: in some cases, there are no symptoms of illness at all, even though Salmonella is present in the intestines and is excreted in the stool.
Salmonella infection threatens everywhere
Salmonella infection almost always occurs through the consumption of contaminated, or tainted, food, usually in conjunction with poor hygiene. Salmonellosis causes headlines mainly when many people fall ill with it at the same time. This happens again and again in public institutions with communal catering such as kindergartens or retirement homes. Of course, a salmonella infection can also occur in any private household. Such a case is then less spectacular and rarely comes to public attention, but is no less unpleasant or dangerous. Regardless of whether public or private: salmonelloses are among the notifiable diseases and must be reported by the attending physician to the public health department.
What happens in the event of infection with salmonella?
In salmonella poisoning, bacteria ingested through food enter the intestinal mucosa and release cytotoxins. As a result, the tissues in the small intestine and upper colon become inflamed, which can lead to severe gastrointestinal symptoms.
Symptoms of salmonella infection
The incubation period for an infection with Salmonella is five to 72 hours. It depends on how many pathogens enter the body. Therefore, particularly pronounced symptoms, or no symptoms at all, may appear. Salmonella can cause severe gastrointestinal diseases in humans. Salmonellosis is usually manifested by the following signs:
- Severe abdominal pain or cramps
- Diarrhea
- Nausea
- Vomiting
- Headache
- Fever
In cases of diarrhea and/or vomiting, salmonellosis can cause fluid and electrolyte loss.
Complication resulting from salmonellosis
If the bacteria enter the bloodstream, complications can develop in the organs. Examples include meningitis, lung, kidney, and liver abscesses, or inflammation of joints and bones. Chills, high fever, circulatory collapse and organ failure are symptoms of a so-called salmonella sepsis. This is particularly dangerous for children and the elderly, as well as for people with a weakened immune system. In extreme cases, a salmonella infection can be fatal. For more information on the dangers of salmonella, click here.
Duration and progression
An infection with salmonella usually heals on its own after a few days, with no lasting effects. In severe cases, the course of the disease may take longer and the infection must be treated in the hospital. However, this is the case in only about five percent of all those who fall ill. However, one can still be contagious for several weeks after the symptoms have already subsided.
Diagnosis of salmonella poisoning
The doctor can make an initial tentative diagnosis on the basis of the complaint pattern with the typical symptoms. Clear indications are, for example, diarrhea associated with the consumption of or contact with certain foods such as raw meat or raw eggs. In most cases, the bacteria are detected from laboratory examination of the patient’s stool. If the disease is severe, the blood is also examined and, depending on the complication, other diagnostic methods may be used.
Treating a salmonella infection
In salmonella poisoning – as in all other illnesses with diarrhea – it is particularly important to compensate for fluid and mineral loss. Therefore, the sick person should be sure to drink plenty of water and tea. In addition, an electrolyte solution from the pharmacy can help to restore the mineral balance.In order not to further irritate the gastrointestinal tract, affected persons should only eat gentle and easily digestible food during and shortly after the illness. Physical exertion should be avoided. Young children, pregnant women, and the elderly and debilitated should seek medical attention if diarrhea and vomiting persist for more than two or three days and if a high fever also occurs.
Salmonella poisoning: when to go to the hospital?
If the course of the illness is severe, with a large loss of fluids, the patient must be treated in the hospital with infusions. Treatment with antibiotics is also given only if the salmonella infection is severe and, in some circumstances, in high-risk patients such as the elderly, young children, or people with a weakened immune system.
Mandatory reporting of salmonellosis
Even any suspicion of salmonellosis – of any type – must be reported to the health department because the bacteria are contagious. People who work in public institutions such as schools or kindergartens, or in food establishments, may not be allowed to return to work even if salmonellosis is suspected. They are not allowed to resume work until three stool samples in a row show no evidence of salmonella.
Prevent salmonella: 15 rules
With the appropriate precautions and the observance of a few things, you can effectively protect yourself from salmonella. Here is an overview of the most important rules:
- Food such as raw meat and sausages, eggs, seafood or ice cream after shopping immediately put in the refrigerator or freezer.
- Food that is considered a possible carrier of salmonella, store separately from other foods.
- Do not interrupt the cold chain even when transporting food.
- Do not refreeze ice cream once it has been thawed or defrosted, and do not eat the ice cream in the thawed or thawed state.
- Defrost frozen meat in the refrigerator in a bowl and do not mix the defrost water with other foods.
- Minced meat is best processed on the day of purchase.
- Prepare meat on a different base than other foods.
- Use only very fresh and well cooled eggs and eat dishes with raw eggs immediately after preparation.
- For breakfast eggs, cook the egg long enough at sufficiently high temperatures so that both egg white and yolk are solid. Fry fried eggs on both sides for three minutes each (even if their appearance suffers).
- Heat foods with a high risk of salmonella above 75 degrees Celsius for at least ten minutes, and also cook pre-cooked food thoroughly before eating. Special care should be taken with meat dishes with stuffing, because stuffing can harbor salmonella living in raw meat. Therefore, do not stuff the roast until immediately before cooking and allow for the longer cooking time created by the stuffing. Ideally, measure the internal temperature of the roast with a meat thermometer before eating. It should be at least 75 degrees Celsius.
- Also, when heating food in the microwave, pay attention to sufficient cooking times, because if heated too quickly may remain “cold nests” in the food, in which the pathogens can survive.
- Warm food within two hours after the last heating consume.
- Thoroughly clean objects and work surfaces that have come into contact with food such as raw meat at a sufficient temperature.
- Wash hands regularly, especially after going to the toilet and before and after food preparation.
- Wash kitchen towels and kitchen cloths regularly and at least 60 degrees Celsius.
