Salmonellosis (Food Poisoning) and Episode 87

Tip of the Week– Salmonellosis (Food Poisoning )

Salmonellosis is a type of food poisoning caused by Salmonella bacteria and is the most common cause of foodborne illness in the United States. It is more common in the summer than in winter. Children (especially those below 5 years old) are most likely to to get Salmonellosis.  Nurses should be prepared to recognize Salmonellosis food poisoning and educate their patients about safe food handling and hand washing.

The bacteria lives in the intestinal tract of humans and animals. If food or water contaminated by fecal material gets ingested, the result is salmonella infection. Foods usually contaminated includes raw poultry, egg, beef, milk, and sometimes unwashed raw vegetables. The infection can also be transferred through handling reptiles like snakes, lizards, and turtles.

Symptoms usually lasts 4-7 days and usually appears 8 to 48 hours after exposure. Most persons recover without treatment, however, in some people hospitalization may be required and on rare occasions a life threatening blood infection may develop requiring antibiotic therapy.

Special nursing care and assessment must be focused on patient at particular risk. Infants, elderly and those with chronic diseases are more likely to develop a severe illness from an exposure to Salmonella. Signs and symptoms of the disease include diarrhea, abdominal cramps, fever and headache.

Preventive measures include cooking food thoroughly especially poultry, beef and eggs; frequent hand washing and cleaning kitchen surfaces and utensils immediately after being in contact with raw meat; Avoiding contact with reptiles, and proper food handling.

Management of salmonellosis comprises of antibiotics and measures to prevent dehydration in the event of diarrhea.