Download Salmonella Infections

Salmonella –
Essential
Information
For information or advice, please contact New
Forest Environmental Health, 023 8028 5680
What is ‘Salmonellosis’?
Salmonellosis is a form of gastroenteritis caused as a result of
infection by Salmonella bacteria, of which there are over 2,500
different strains. Infection is mainly, but no exclusively caused by
eating Salmonella contaminated food or drinking water, hence the
term ‘Salmonella food poisoning’. The illness affects people of
any age, with the young and elderly being most susceptible, and
occurs as isolated cases affecting individuals, or as household
and community outbreaks involving many people. Most cases
are reported during the summer months but infection can occur at
any time of the year and may also be contracted aboard.
Where are Salmonella bacteria found and how are they
spread?
Salmonella bacteria can be found in many different places.
Foods most commonly implicated as harbouring the bug include
contaminated raw meats and meat products including poultry,
pies, sausages and unpasteurised milk and cheeses. The use
and consumption of raw eggs in ready-to-eat foods such as
mayonnaise, is considered to be of especially high risk of possible
infection. Salmonella bacteria can also be found in the faeces of
farm animals such as cows, pigs and poultry; exotic pets such as
snakes and iguanas; and occasionally in puppies and kittens. It is
also possible for infected people to contaminate food that they
have handled or prepared for subsequent human consumption.
The illness and symptoms
The illness is usually self-limiting and apart from rehydration
solutions no other form of treatment is normally required.
However, if symptoms persist or other problems develop you
should consult your GP. In most cases infected individuals
continue to excrete the bacteria for several weeks after their
symptoms have ceased. These people are often referred to as
asymptomatic carriers and can infect others if their personal
hygiene is poor. It is important, therefore, that people recovering
from Salmonellosis should co-operate with Environmental Health
staff in a screening programme in order to determine when they
cease to become carriers and are clear of the infection. In
addition, it may also be necessary to screen other members of
the household or workplace, particularly if they work in high-risk
occupations, to determine the existence of other cases and the
scale of a possible outbreak.
Control and prevention of further case
Con firmed cases and carriers of Salmonella bacteria should pay
special attention to personal hygiene. Hands should always be
washed using soap and warm water immediately after using
the toilet and before handling or preparing food. Infected
individuals should not share towels or bathwater, and care should
be taken when handling any nappies, soiled clothing or bedding.
Infected individuals employed in the food industry should remain
off work for at least 48 hours after symptoms have ceased.
Children under 5 years of age, and in certain circumstances older
children, should be kept away from school, nursery and playgroup
fir at least 48 hours after cessation of symptoms.
Basically, all confirmed cases of Salmonellosis should maintain
very high standards of personal hygiene in order to prevent
further cases in the community.
Imported Infections
Investigation of Salmonellosis often reveals that the infection may
have been contracted aboard, in which case it is referred to as an
Imported Infection. The Environmental Health Division is
obliged to report such occurrences to the Communicable Disease
Surveillance Centre (CDSC) in London, who co-ordinate and
monitor all imported infections at a national level. It would be
helpful, therefore, for infected individuals to supply details of
travel arrangements, such as departure dates, flight numbers,
hotel accommodation and incidences amongst fellow travellers
and hotel guests to the investigating officer The details will then
be forwarded to the CDSC.