Download Salmonella Infections

Salmonella –
Essential
Information
For information or advice, please contact New Forest
Environmental Health, 02380 285680
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.
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 Salonellosis should maintain
very high standards of personal hygiene in order to prevent
further cases in the community.
Imported Infections
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
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.