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Salmonella

Summary

What it is

Common uses

Public Perception

Anxiety level

Cultural claims

Source sentiment

History

Timeline

Origin

Science

Key findings

Studies

Safety status

Nuance

Alternatives

Swaps

Avoidance tips

References

Fact-checked by Lucent 3 months ago

Salmonella

ingredientContaminants

Total Sources: 48

Verified Claims: 35

Scientific Sources: 23

Summary

Salmonella is a genus of bacteria that can cause salmonellosis, a common foodborne illness in humans [1], [2]. It is typically transmitted through contaminated food and water, particularly animal products [21], [14]. Symptoms include diarrhea, fever, and abdominal cramps [2], [21].

What it is

Salmonella is a genus of Gram-negative bacteria responsible for causing salmonellosis [14], [15]. These bacteria are rod-shaped, flagellated, facultative anaerobes [14].

Common uses

Contaminant in food products [2], [14]
Target for food safety and hygiene practices [2], [16]

Public Perception

Anxiety level

High. News of Salmonella outbreaks and recalls can cause significant public concern [25], [32].

Cultural claims

Consumption of runny Spanish tortillas linked to Salmonella outbreaks [26]
Europeans express distaste for 'chlorinated chicken' from the U.S. due to concerns about safety and processing methods [24]

Source sentiment

News articles and health resources express concern over Salmonella contamination and outbreaks, emphasizing the need for proper food safety and hygiene [25], [28].

History

Timeline

1885

Daniel E. Salmon is credited with the discovery of the first Salmonella strain [15], [29].

1980

Salmonella Enteritidis emerged as a significant cause of human illness in the United States [29].

1997

The European Union banned the use of chlorine and other pathogen reduction treatments in poultry processing [24].

2009

FDA issued the Egg Safety Final Rule to prevent Salmonella Enteritidis in shell eggs [1], [16].

2024

The USDA proposed a Salmonella Framework for Raw Poultry Products [17].

Origin

The first strain of Salmonella was discovered in 1885 by Theobald Smith, a research assistant to Daniel E. Salmon, who isolated Salmonella cholerae suis from a porcine intestine [15], [29].

First appeared: 1885

Science

Key findings

Salmonella is a common cause of foodborne disease outbreaks, with over 91,000 cases reported annually in the EU [2].
Salmonella infections can lead to chronic sequelae, such as reactive arthritis and irritable bowel syndrome [8].
Non-typhoidal Salmonella can cause serious, life-threatening invasive infections involving the bloodstream [5], [6].

Studies

Complications and mortality of non-typhoidal salmonella invasive disease: a global systematic review and meta-analysis

Non-typhoidal Salmonella can cause serious, life-threatening invasive infections involving the bloodstream and other normally sterile sites [5], [6].

Systematic review and meta-analysis of the proportion of non-typhoidal Salmonella cases that develop chronic sequelae

Cases of non-typhoidal salmonellosis can develop chronic sequelae, such as reactive arthritis, Reiter's syndrome, hemolytic uremic syndrome, irritable bowel syndrome, inflammatory bowel disease or Guillain–Barré syndrome [8].

Salmonellosis: An Overview of Epidemiology, Pathogenesis, and Innovative Approaches to Mitigate the Antimicrobial Resistant Infections

Salmonella gastroenteritis is a common illness acquired orally through contaminated water or comestibles [14].

Safety status

Harmful. Salmonella can cause serious foodborne illness (salmonellosis) with symptoms including diarrhea, fever, and abdominal cramps [2], [21]. In severe cases, it can lead to bloodstream infections and life-threatening complications [2], [5].

Nuance

The infectious dose of Salmonella varies widely between serotypes [18]. Some strains are becoming increasingly resistant to antibiotics, complicating treatment [32], [13].

Alternatives

Thoroughly cook foods
Cooking foods to a safe internal temperature can kill Salmonella and other harmful bacteria [2], [22].

Pasteurized eggs
Using pasteurized eggs in recipes that call for raw eggs reduces the risk of Salmonella [26].

Plant-based protein sources
Substituting chicken with plant-based proteins like lentils, tofu, or tempeh eliminates the risk of Salmonella contamination associated with poultry [37], [20].

Avoidance tips

Wash hands thoroughly before and after handling food [40].
Avoid cross-contamination by keeping raw meats separate from other foods [22], [40].
Use separate cutting boards for raw meat and produce [40].
Refrigerate perishable foods promptly [22].
Avoid consuming raw or unpasteurized milk and dairy products [21], [27].