Protecting Yourself and Others From Salmonella

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Protecting Yourself and Others From Salmonella

• Alyssa O.
• Walden University

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Welcome food preparers!
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Learning Objectives

• You will learn
• What salmonella is
• Symptoms of salmonellosis (salmonella infection)
• Why it is important to prevent the spread of
  salmonellosis
• How to prevent the spread of salmonellosis when
  preparing food
• Foods to try to avoid to avoid salmonellosis
• Facts to keep in mind with some household pets in
  regards to preventing salmonellosis
• What to do if you or someone you know contracts
  salmonellosis

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First, you will learn some facts about salmonella
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How Common is Salmonellosis?

• Approximately 40000 people are diagnosed each
  year
• There are approximately 400 deaths per year
• Salmonellosis most commonly affects children and
  the immuno-compromised, but everyone is at risk.

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
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You should know now that salmonellosis is
relatively common- everyone is at risk.
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Now you will learn why it is important to try to
prevent salmonella infection
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Why is it important to protect against Salmonella?

• Has anyone ever had food poisoning before?
• Has anyone ever had food poisoning from
  Salmonella before?

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
9
Common Symptoms of Salmonellosis (infection with
salmonella)

• Diarrhea
• Abdominal cramping
• Fever

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
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Possible Long Term and Severe Consequences of
Salmonellosis

• If symptom of diarrhea is severe, it might
  necessitate hospitalization.
• If the salmonella enters the blood stream, it can
  cause death.
• Development of Reiters syndrome which can
  sometimes lead to chronic arthritis

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
11
Re-adressing why it is important to protect
against Salmonella

• Infection with salmonella, salmonellosis, results
  in uncomfortable symptoms that can cause
  long-term problems or even death

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
12
You should now know that it is important to
prevent salmonellosis because it causes short
term discomfort and can also cause longer term
discomfort and sometimes even death.
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We will now learn about what salmonella is.
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Information about Salmonella

• Salmonella is a type of bacteria that has been
  around for over 100 years
• Salmonella is transmitted through feces and can
  live in the intestinal tracts of animals and
  humans
• Salmonella is usually transmitted through
  infected foods

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
15
Question

• How can you tell if a food is infected with
  salmonella?

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
16
Question

• Are certain foods more likely to carry salmonella
  than others?

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
17
You should now know that salmonella is a bacteria
that is mainly transmitted through foods.
Infected foods do not necessarily look different
than non-infected foods. Raw and undercooked
foods, particularly meat and eggs, as well as
unpasteurized dairy products are most risky.
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We will now learn about how to prevent
transmission of salmonella when preparing food.
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Ways to Prevent Contamination

• Avoid cross contamination
• Wash thoroughly
• Cook thoroughly

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
20
Avoid Cross-Contamination

• Keep uncooked meat, eggs, and dairy products
  separate from cooked foods, ready to eat foods,
  and produce

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
21
Washing

• Wash all materials used in food preparation with
  raw meat, eggs, and/or dairy (such a cutting
  boards, knives, utensils, bowls, etc.) thoroughly
• Wash counters thoroughly if they came into
  contact with uncooked foods
• Wash hands (1) before preparing food, (2) between
  preparing different food items, and (3) after
  preparing food

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
22
Cook Thoroughly

• Meat should not be raw or pink in the middle.
• Eggs should not be served raw or undercooked.
• You should not use unpasteurized dairy products.

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
23
Question

• If you have salmonellosis, should you be
  preparing food for others? Why or why not?

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
24
You should now the three main ways to prevent
transmission of salmonella preventing
cross-contamination, washing, and cooking foods
thoroughly. If you have salmonellosis, you should
avoid preparing or serving foods for others until
it resolves.
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You will now learn about animals that can pose a
risk for transmission of salmonella, including
some household pets.
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Risk from Pets and Animals

• Reptiles and birds are likely to carry
  salmonella.
• Be very careful if these animals are family pets
  in terms of washing your hands (after contact
  with pets or their feces or areas they have been
  on) and keeping pets separate from human food and
  food preparation areas

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
27
You should now know that reptiles and birds can
transmit salmonella. You should now also know
that there are precautions you should take if
these animals are household pets in your
residence or if you spend time with these animals.
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Sometimes you may not be the one who prepared the
food you are consuming. You will now learn about
ways to try to avoid consumption of contaminated
food.
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How to try to Avoid Eating Contaminated Food

• Dont eat unpasteurized milk or dairy products
• Dont eat raw or undercooked eggs or meat (meat
  should not be pink in the middle)
• Wash produce thoroughly before eating

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
30
You should have learned how to avoid risk of
eating contaminated food- basically, avoid
undercooked or raw meat and eggs as well as
unpastuerized dairy products.
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You will now learn about what to do if you or
someone else contracts salmonellosis.
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What to do if you or someone else contracts
Salmonellosis

• Contact the local health department.
• See a doctor if you are very ill or symptoms
  persist longer than a few days

References Centers for Disease Control (2010).
Division of foodborne, bacterial, and mycotic
diseases Salmonellosis. Retrieved January 14,
2010 from http//www.cdc.gov/nczved/dfbmd/disease_
listing/salmonellosis_gi.html Partnership for
Food Safety Organization (2010). Keep Food Safe
from Bacteria. Retrieved January 23, 2010 from
http//www.fightbac.org/content/view/172/96/ World
Health Organization (2010). Food Safety.
Retrieved January 23, 2010 from
http//www.who.int/foodsafety/publications/consume
r/en/5keys_en.pdf
33
You should have learned that if you or someone
you know contracts salmonellosis, you should
contact your local health department. You should
also seek medical attention if symptoms are
severe or persist more than a few days.
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Summary of Information Learned and Learned
Objectives

• You should have learned
• What salmonella is
• Symptoms of salmonellosis (salmonella infection)
• Why it is important to prevent the spread of
  salmonellosis
• How to prevent the spread of salmonellosis when
  preparing food
• Foods to try to avoid to avoid salmonellosis
• Facts to keep in mind with some household pets in
  regards to preventing salmonellosis
• What to do if you or someone you know contracts
  salmonellosis

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Questions?
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Recommended Websites for Further Reading

• http//www.cdc.gov/nczved/dfbmd/disease_listing/sa
  lmonellosis_gi.html
• http//www.cdc.gov/cleanhands/
• http//www.who.int/foodsafety/publications/consume
  r/en/5keys_en.pdf
• http//www.bbc.co.uk/food/get_cooking/cooks_guide/
  foodsafety.shtml
• http//www.fightbac.org/content/view/172/96/

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References

• Centers for Disease Control (2010). Division of
  foodborne, bacterial, and mycotic diseases
  Salmonellosis. Retrieved January 14, 2010 from
  http//www.cdc.gov/nczved/dfbmd/disease_listing/sa
  lmonellosis_gi.html
• Partnership for Food Safety Organization (2010).
  Keep Food Safe from Bacteria. Retrieved January
  23, 2010 from http//www.fightbac.org/content/view
  /172/96/
• World Health Organization (2010). Food Safety.
  Retrieved January 23, 2010 from
  http//www.who.int/foodsafety/publications/consume
  r/en/5keys_en.pdf