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SALMONELLA
Information Leaflet
What is Salmonella?
Salmonella is a common type of food poisoning caused by a bacterium (germ) that
causes illness in humans and animals. Salmonella bacteria live in the gut of many
farm animals and can affect meat, eggs, poultry and milk. Other foods like green
vegetables, fruit and shellfish can become contaminated through contact with
manure in the soil or sewage in the water. Most tortoises and terrapins and other pet
reptiles can also carry salmonella.
What are the symptoms of salmonella?
Symptoms of salmonella include:
Diarrhoea (without mucus or blood)
Stomach cramps
Vomiting
Fever.
On average it takes from 12 to 36 hours for the symptoms to develop after
swallowing an infectious dose of salmonella, however it can range from 6 hours to 3
days.
Symptoms usually last for 4 to 7 days and clear up without treatment. In severe
cases the doctor may prescribe antibiotics.
While symptoms continue it is important to drink plenty of fluids to replace those lost
through vomiting and diarrhoea and rest as much as possible.
Who can it affect?
Salmonella affects all age groups, but the young, elderly and those who have an
immune system which is not working properly may be at greater risk of developing
more severe illness.
How is it spread?
Salmonella is spread by:
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Eating raw or under cooked poultry.
Eating dishes made with raw shell eggs, e.g. some home made mayonnaise,
cheese cakes and desserts.
Drinking unpasteurised milk.
Storing cooked and uncooked food together.
Drinking untreated water from lochs, ponds, rivers or streams.
From someone who is ill with salmonella, especially if hygiene is poor. This
can be a problem with young children, especially in nurseries and crèches.
Dept of Public Health
Salmonella Information Leaflet
Version 1
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How is it diagnosed?
It is normally diagnosed following examination of a stool (faecal) sample by the
laboratory.
How can spread be prevented?
Always wash and dry your hands:
 After using the toilet or changing a baby’s nappy
 Before preparing food.
 After handling raw food
 After contact with pets and other animals, especially reptiles and amphibians
 After working in the garden
Always cook poultry thoroughly until the juices run clear. Make sure that frozen
turkeys, chickens etc are properly defrosted before cooking.
Do not allow raw meat or poultry to come into contact with other foods. Use a
separate knife and chopping board for raw meats, poultry and salads.
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Store food at the right temperature so that the bacteria cannot multiply. Either keep it
cold (below 5oC) or hot (above 65oC)
Keep all work surfaces clean and ensure all utensils and dishes are thoroughly
washed using hot soapy water after contact with raw foods.
Wash all clothes, bedding and towels from an infected person in the washing
machine at the hottest cycle possible for the type of clothing to be washed.
Clean toilet seats, toilet bowls, flush handles, taps and wash hand basins after use
with hot soapy water.
Environmental Health
An Environmental Health Officer (EHO) will contact you to assess possible sources
of your infection.
When can I go back to work/school/nursery?
You should stay away from work or school at least until your diarrhoea has stopped
for 48 hours. The Environmental Health Department may tell you to stay off longer or
may ask for further faecal specimens. You must follow their advice.
For children who attend nursery, they will not be able to return to the nursery until
advised by the Public Health Department.
Further Information
Further information on Salmonella infection can be obtained by contacting
Health Protection Nurse Specialist
Department of Public Health
NHS Ayrshire and Arran
Tel 01292 885 858
Review December 2010
Dept of Public Health
Salmonella Information Leaflet
Version 1
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