What is Salmonella

 Gram-negative bacteria belonging to the family

Enterobacteriaceae

 Salmonella is a ubiquitous and hardy bacterium that can survive

several weeks in a dry environment and several months in water

 Salmonella causes gastroenteritis, which is often uncomplicated

and does not need treatment

 Disease can be severe in the young, the elderly, and patients

with weakened immunity

Nontyphoidal salmonellae are gram-negative bacteria that primarily

cause gastroenteritis, bacteraemia, and foecal infection

 Nontyphoidal Salmonella infections are common and remain a

significant public health problem worldwide.

 Most nontyphoidal Salmonella infections are caused by S.

enterica subspecies enterica serotype Enteritidis, S.
typhimurium, S. newport, S. heidelberg, and S. javiana.

 Within the 2 species, Salmonella bongori and Salmonella

enterica, there are over 2500 different serotypes or serovars

 While all serotypes can cause disease in humans, a few are

host-specific and can reside in only one or a few animal species

 When these serotypes cause disease in humans, it is often

invasive and can be life-threatening.

Who is at risk of Salmonella?

Risk factor Overall Risk of Having Salmonella

Eating raw/undercooked meat 2x

Eating raw/undercooked eggs almost 3x

Eating products containing

almost 2x
raw/undercooked eggs

Not cleaning chopping board when using

increases by 70%
it for raw meat and other foods

Changing kitchen rags less than once a

increases by 50%
week

Owning a puppy almost 3x

Risk factor Overall Risk of Having Salmonella

Owning more than one dog, at least one

increases by 70%
puppy

Occupation with animals and/or raw meat higher than any of the above groups

Using antibiotics almost 3x

Quick tips for the prevention of salmonella

 Cook poultry, ground beef and eggs thoroughly. Don’t 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

 Wash hand, 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 immunocompromised

 Wash hands with soaps after handling birds, reptiles or baby

chicks and after contact with pet faeces
  Avoid direct or even indirect contact between reptiles and infants
or immunocompromised persons

 Don’t work with poultry or raw meat and care for an infant at the
same time

 Mother’s milk is the safest food for young infants. Breastfeeding

prevents salmonellosis and many other health problems

© London School of Hygiene and Tropical Medicine 2019