Download Salmonellosis Fact Sheet - Southern District Health Board

Public Health South
Dunedin
Private Bag 1921, Dunedin 9054
Ph: 03 476 9800 Fax: 03 476 9858
Invercargill
PO Box 1601, Invercargill 9840
Ph: 03 211 8500 Fax: 03 214 9070
Queenstown
PO Box 2180, Frankton, Queenstown 9349
Ph: 03 450 9156 Fax: 03 450 9169
Salmonellosis Fact Sheet (District)
What is salmonellosis?
Salmonellosis is an infection of the bowel or blood stream caused by salmonella bacteria.
There are almost 2000 different types of salmonella that can affect humans.
What are the symptoms?
Symptoms include:
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diarrhoea
stomach pains
headache
fever
in some cases, vomiting
These symptoms may develop 6-72 hours (usually between 12 and 36 hours) after contact
with the bacteria. The symptoms may last 3-5 days but can last longer. In some cases, there
are no symptoms at all.
How is it treated?
There is no specific treatment for most cases. Drink plenty of fluids while the diarrhoea lasts
to prevent dehydration. Go back to your doctor if symptoms are severe as they may give
further advice. In some cases, antibiotic treatment may be recommended to relieve
symptoms or if you have other health problems.
How is it spread?
People become infected when they swallow the bacteria. This can happen as a result of:
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Eating food that has been undercooked, contaminated or poorly handled. Salmonella
has been found in raw milk, meat and meat products (e.g. ham, sausages), poultry and
shellfish collected from polluted waters (e.g. near sewerage outlets).
Contact with infected farm animals (such as poultry, sheep, cattle, pigs), household pets
(particularly puppies, cats, reptiles) and wild animals (rodents, birds).
Drinking from an untreated water supply (e.g. tank or bore water). Infected animals can
contaminate drinking water collected from roofs, creeks, lakes and streams.
Contact with infected people.
How do you prevent the spread to others?
Infected people may feel well, but they can be infectious for up to four weeks after symptoms
have gone. Some people can still have the bacteria in their system even once symptoms
have stopped; they are often known as an asymptomatic carrier. The risk of spreading
salmonella to others is greatly reduced if special attention to personal hygiene is followed,
particularly washing your hands:
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Before handling food and eating.
After playing or working with pets or animals.
After going to the toilet and after changing nappies.
After coming into contact with a sick person or animal.
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The following can also help to prevent the spread of infection:
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If you have a salmonella infection, avoid preparing food for other people. If you must do
so, wash your hands carefully first.
Store all raw meat separate from other food and on a bottom shelf in the refrigerator.
Use a separate cutting board for preparing raw meat. Clean knives, cutting boards and
surfaces after contact with raw meat with hot water and detergent or use a dishwasher.
Thaw frozen meat in the refrigerator or defrost in the microwave.
Prepare food in a clean manner - use clean utensils, cutting boards and benches.
Cook all food thoroughly. Minced meat and sausages should be cooked right through,
and pork and poultry juices should run clear, not pink.
Reheat leftovers until steaming hot throughout and do not reheat more than once.
Use pasteurised milk and milk products.
Wash fruit and vegetables with safe water.
If you have your own water supply, protect from animal and bird faeces. It may be
necessary to disinfect the supply, such as by chlorination. Boil water if you are unsure
whether the water is safe to drink or use in food preparation.
Take special care with hygiene if you are working with sick animals, especially sheep.
When can I return to school or work?
Anyone with diarrhoea, even if the reason is not known, should not go to work, school or preschool. With any sick child you are advised to contact the school or pre-school supervisor
before your child returns. This enables them to meet the requirements of the school /
centre's sickness policy.
If people are involved in certain jobs or situations where there is an increased risk of passing
the infection on there may be additional precautions they will be required to take. If you fit
into any of the following categories it is likely that you will need to be cleared of infection
before returning to work:
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food handlers
health care and early childhood workers
people at higher risk due to illness or disability
In order to be able to return to work, two negative specimens taken 48 hours apart need to
be provided. You must be symptom free for 48 hours before these specimens are provided.
The reason for this is that it is common for people to still have the bacteria in their system
even once symptoms have stopped.
Some close household contacts of a person with this infection may also be required to
provide a faecal specimen to show that they are not carrying salmonella.
For further information, contact a health protection officer located at Public Health
South offices (contact details are listed top right on page 1)
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