Food commonly associated with salmonellosis

Salmonellosis is a bacteria disease characterized by sudden onset of headache, abdominal gain, diarrhea, nausea, sometimes vomiting and almost always fever. Food-associated Salmonella infections in the United States are estimated by the US Department of Agriculture to cost $3 billion annually.

Shellfish, egg products, prepared salads, and to some extent, raw and cooked meats have often associated with the transmission of salmonellosis.

Salmonella enteritidis outbreaks are most frequently associated with the consumption of poultry products especially undercooked eggs and chicken.

Raw shellfish may be taken from waters contaminated with Salmonella bacteria and cooked shellfish meats may contaminated with humans since they are usually removed from their shell by hand.

Poultry of all types, beef cattle, and hogs may have salmonellosis or be carriers of the organisms causing the disease; hence under conditions of cooking in which these organisms are not destroyed, they may be transmitted by humans.  

Latest large outbreaks have been linked with eating tomatoes, jalapeno peppers, and peanut butter.

From 1998 through 2003, the US Department of Agriculture-Food Safety Inspection Service reported isolation of Salmonella from 11.2% to 22.5% of broiler and ground chicken samples, respectively.

As it is impossible for many raw foods to be produced free from Salmonella at source, it is important to establish animal husbandry and crop agriculture regimes that can make a positive contribution to minimizing the frequency and level of contamination of these primary raw materials by Salmonella.
Food commonly associated with salmonellosis