Transcript Salmonella
SALMONELLA What is Salmonella? Small gram negative bacillus Salmonella spp. are relatively resistant to bile acids H2S produced Acid and gas produced from glucose S. typhi is a non-gas producer and produces minimal H2S Salmonella Taxonomy: Family Enterobacteriaceae Genus of Salmonella contains over 2, 000 sero-species and is one of the most important pathogens in its family Taxonomically, all strains of salmonella fall within one species – S. enterica Salmonella Taxonomy continued: The genus continues to be recognized by the popular species names Salmonella enteritidis (enteritis) Salmonella typhimurium (enteritis) Salmonella cholerasuis (septicemia) Salmonella typhi (enteric fever, typhoid fever, asymptomatic carriage) Salmonella paratyphi (enteric fever, asymptomatic carriage) Salmonella- Where is it found? Salmonella can contaminate raw meats, including chicken, eggs, and unpasteurized milk and cheese products These bacteria are also found in the feces (stool) of infected persons or pets (e.g., reptiles, chicks, dogs, cats). What is Salmonellosis? An infection with bacteria called Salmonella Any of several bacterial infections caused by species of Salmonella, ranging from mild to serious infections Salmonella germs have been know to cause illness for over 100 years An estimated 1.2 million cases occur annually in the United States; of these, approximately 42,000 are laboratory-confirmed cases reported to CDC. How does Salmonella spread? Salmonella must be swallowed to cause disease Food borne Transmitted via improperly prepared, previously contaminated food or water For example eggs and poultry products (chicken), fruit and vegetables Spread of Salmonella After eating, smoking, or touching the mouth if hands are contaminated with the bacteria and not washed well Infected persons can spread the bacteria if they do not wash their hands well after going to the bathroom and then they handle food that other people eat After handling infected or seemingly health animals and not washing hands poultry, pigs, cows, rodents, and pets such as lizards, turtles, chicks, ducklings, dogs, and cats Symptoms Diarrhea (non-bloody), stomach cramps, headache, fever, and sometimes vomiting Occasionally can establish localized infection (e.g., in a joint) or enter the blood. Risk Groups Affects all age groups Groups at greatest risk for severe or complicated disease include infants, the elderly, and persons with compromised immune systems. Diagnosis Determining that Salmonella is the cause of the illness depends on laboratory tests that identify Salmonella in the stool of an infected person Once Salmonella has been identified, further testing can determine its specific type Treatment Salmonella infections usually resolve in 5-7 days and often do not require treatment other than oral fluids Persons with severe diarrhea may require rehydration with intravenous fluids Antibiotics, such as ampicillin, trimethoprimsulfamethoxazole, or ciprofloxacin, are not usually necessary unless the infection spreads from the intestines Some Salmonella bacteria have become resistant to antibiotics, largely as a result of the use of antibiotics to promote the growth of food animals. Prevention No vaccine available Cook poultry, ground beef, and eggs thoroughly Do not eat or drink foods containing raw eggs, or raw (unpasteurized) milk If you are served undercooked meat, poultry or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking Prevention continued Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry Be particularly careful with foods prepared for infants, the elderly, and the immunocompromised Wash hands with soap after handling reptiles, birds, or baby chicks, and after contact with pet feces Don't work with raw poultry or meat, and an infant (e.g., feed, change diaper) at the same time.