On Salmonella....

Salmonella
Salmonella are a cause of foodborne infections.

The source of contamination in Salmonella outbreaks can always be traced to humans or animals. The natural habitat of Salmonella is the intestinal tract of animals.

Once infected with this organism, it is very difficult to completely get rid of it.


Source

Intestinal tract of warm-blooded animals and fecal contamination from infected animals.

Often associated with poultry products including eggs.

Reptiles can also be a source.

Found in fecal material.

Symptoms:

Fever, nausea, vomiting, cramps, diarrhea which continue for 2-6 days.

The onset of symptoms appears 24 hours after eating the contaminated food.

Death may occur in persons who were already severally compromised (primarily very old or very young), but normal health adults would not ordinarily suffer any long-term consequences.

Cause:
Foods are contaminated from some animal source. Animals may be easily contaminated from intestinal tract if they are improperly slaughtered. Cutting boards in the home may be used to cut up contaminated product that is then cooked and presents no hazard. The cutting board may be used subsequently to prepare something that won't be cooked and the organisms are transferred to this product. If the contaminated product is then subjected to temperature abuse that allows the organism to grow and increase in numbers, then an outbreak of disease is likely.

Prevention:
The first line of defense is to prevent contamination by limiting the exposure to diseased animals and feces or products from these animals. The second line of defense is to keep the uncooked products properly refrigerated to prevent the organisms from multiplying. Thirdly, the organism can be readily destroyed by proper cooking so that even contaminated products become safe after cooking. Recontamination of properly cooked foods must be avoided.