5 Fast Facts About Salmonella Food Poisoning
Salmonella has become a commonly known type of food poisoning that can effect anyone. Many people recognize Salmonella bacteria for its risk in eggs, raw meat or fruits and vegetables. However, Salmonella can actually be contracted from a variety of places that people may not expect.
After coming in contact with Salmonella, a person may experience symptoms anytime from a few hours to two days later. This incubation period creates a window of opportunity for Salmonella to be spread from person to person. To prevent a Salmonella outbreak, the CDC lists five quick and uncommon facts about Salmonella that may lower your chances of contracting the illness in the future, including:
- You can contract Salmonella from a variety of foods, including sprouts and processed foods such as nut butters, frozen pot pies, chicken nuggets and stuffed chicken entrees.
- Salmonella can spread from animals to people or people to people, so you should always wash your hands after touching an animal, using a toilet or changing diapers.
- Salmonella is more common in the summer because warmer weather and unrefrigerated foods create an ideal condition for Salmonella growth.
- While anyone can contract Salmonella, it can become more dangerous for certain people, such as children younger than five, older adults and those with a weaker immune system.
- Salmonella is far more common than you may expect since many people that experience food poisoning do not visit a doctor or report it.
There are many things you can do to prevent Salmonella food poisoning, such as washing your hands consistently, avoid putting your hands in your mouth and don’t let children, elders or those with weakened immune systems touch high-risk animals (turtles, frogs, chickens and ducks). By educating yourself on the causes and risk factors of Salmonella, you’re one step ahead for preventing future infections.