What is salmonella?
Salmonella are bacteria that cause food poisoning. Symptoms of salmonella food poisoning include diarrhoea, stomach cramps and sometimes vomiting and fever.

Who can get salmonella infections?
Anyone can get a salmonella infection, but young children (under 5 years old), the elderly and people with existing illnesses or suppressed immune systems may be more severely affected. 

How long does it take to develop an infection?
Symptoms usually develop between 12 and 72 hours after exposure to the bacteria (e.g. eating contaminated food).

How long do symptoms last?
This will depend upon the individual. Most people will have symptoms for four to seven days, but in some case and particularly for vulnerable groups this may last longer and the effects may be more severe.

How are salmonella infections treated?
There is no specific treatment and most people will recover without treatment. Loss of fluids (dehydration) can be an issue; therefore, people with symptoms should drink plenty of fluids and a doctor may recommend a re-hydration solution. 

Medical advice should be sought where: 

• Symptoms are severe or do not improve after a few days
• You develop a fever of 38°C (100.4°F) or over
• You develop severe dehydration, such as sunken eyes and passing dark, strong-smelling urine
• The infected person is young, elderly or has a weakened immune system.

Do I need to stay off work or school?
Yes, while you are ill and have symptoms then you are infectious. You can return to work or school once you have been symptom free for 48 hours.

You should inform your employer that you have had a salmonella infection if you work with vulnerable groups or handle food as part of your work.

How do you get infected with salmonella?
Most people become infected by eating contaminated food. Salmonella bacteria live in the guts of farm animals and therefore, can affect meat, eggs, poultry and milk. If these products are undercooked or unpasteurised then they can be a source of infection. Other foods such as vegetables, fruit and shellfish can be a source of salmonella where they have been contaminated by manure in soil or sewage in water.

It is also possible to get salmonella infection through contact with someone who has the illness or contact with their contaminated items e.g. changing a nappy, contaminated clothing or bodily fluids.

Rarer causes can include handling reptiles such as tortoises, terrapins, etc., as they can be sources of the bacteria.

How can I avoid getting infected with salmonella?
There are a number of simple steps that can be taken to reduce the risk of infection: 

• Wash your hands with soap and warm water:
  • Before preparing and eating food
  • After handling raw food
  • After going to the toilet or changing a baby’s nappy
  • After contact with pets and other animals
  • After working in the garden (handling soil and/or manure).

• Maintain high standards of hygiene when storing, handling and preparing food by:
  • Transporting chilled and frozen foods home quickly from the shops
  • Keeping cooked (ready to eat) food away from raw food. Raw foods should be stored below cooked foods in the fridge to prevent contamination
  • Keeping boards and equipment for raw foods separate from those used for ready to eat foods
  • Washing fruit and vegetables thoroughly before eating
  • Cooking foods thoroughly, especially meat and poultry, before eating. If cooking instructions are provided with food then ensure that you follow these
  • Making sure, if you reheat food, that it is piping hot all the way through. Only ever reheat foods once
  • Keeping hot foods hot and cold foods cold – don’t leave foods out at room temperature
  • Avoid unpasteurised milk
  • Use foods within their ‘use by’ dates
  • Keep pets away from food, crockery and worktops.

• Do not drink untreated water from lakes, rivers or streams.

• If someone in the household has salmonella, then:
  • Wash all bedding, dirty or soiled clothing and towels in the washing machine on a hot cycle
  • Clean toilet seats, toilet bowls, flush handles, taps and basins after use with detergent and hot water, followed by a disinfectant
  • A person with salmonella should not be allowed to prepare food for others.

• Do not allow a child under five, elderly person or a person with a pre-existing medical condition to handle reptiles or amphibians.

For further information contact the Health Protection Team at Shropshire Council:

• Telephone: 03456789067 
• Email: food@shropshire.gov.uk