The Science Behind Salmonella: What Makes it So Dangerous?
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Salmonella is perhaps one of the most well-known and dangerous bacteria linked to foodborne illness, infecting millions of people worldwide with some cases even leading to severe complications and death. While most people are aware of the need to handle food carefully to avoid infections, fewer understand the science that makes Salmonella such a serious health threat. On top of this, there are over 2,500 different serotypes of Salmonella, so understanding which you’re being infected by can be crucial to recovery. Learn everything you need to know about what Salmonella is, how it infects your body, and the health risks it poses so that you can improve your own personal food safety.
What is Salmonella?
Salmonella is a group of bacteria that commonly causes gastrointestinal illnesses in humans when ingested. The two main types of Salmonella that are responsible for the vast majority of infections are Salmonella enteritidis and Salmonella typhimurium. These bacteria are most often found in raw or undercooked poultry, eggs, unwashed produce items, or occasionally processed foods. Contaminated water and contact with infected animals can also result in Salmonella spreading.
Salmonella bacteria are incredibly resilient and often survive in various environments which makes contamination a widespread problem. Once these bacteria are ingested they can multiply rapidly in the body which can cause symptoms such as nausea, vomiting, fever, and diarrhoea. The ability of Salmonella to adapt and thrive in diverse conditions is what makes it a uniquely problematic issue for public health.
How Salmonella Infects the Body
Infection from Salmonella first begins when a person ingests food or water that is contaminated with the bacteria. Once this happens, the bacteria makes its way down to the intestines where they begin to multiply rapidly. Salmonella is even capable of avoiding the immune system, which allows it to colonize within your gut. As they proliferate, toxins are produced and they can sometimes invade your intestinal lining which can cause inflammation among other symptoms.
Your body’s immune response leads to the characteristic fever and gastrointestinal distress that you may have been unfortunate enough to experience in the past. In certain cases, Salmonella can penetrate deeper into the bloodstream and spread to other organs, thus causing more severe infections. This can be particularly dangerous for those with weakened immune systems as the bacteria can become life-threatening.
The Health Risks of a Salmonella Infection
While many cases of Salmonella infection result in only mild symptoms that resolve within a week or so, certain populations are at a greater risk of severe outcomes. Young children, the elderly, pregnant women, and those who have compromised immune systems are more likely to experience prolonged or severe issues.
In certain cases, Salmonella can lead to conditions such as septicemia, more commonly known as blood poisoning, or reactive arthritis which is a painful joint inflammation that can last for months or years. Some infections can also cause long-term gastrointestinal issues, which is why timely medical intervention is crucial in order to stop the bacteria’s spread to other parts of the body.
Why Salmonella is Difficult to Control in the Food Supply
Controlling Salmonella is particularly challenging due to the bacteria’s ability to survive under a variety of conditions, as well as its ability to adapt to environmental changes. Contamination can occur at any stage of food production from farms to kitchens, and cross-contamination is a frequent culprit. For example, if you cut raw meat on a cutting board and then use that same cutting board to cut up items that will not be cooked, you may risk transferring Salmonella onto those items.
Additionally, some Salmonella strains have developed a resistance to antibiotics which can complicate things during the treatment stage. This resistance arises from the overuse and misuse of antibiotics in agriculture and healthcare. Finally, food industry practices such as large-scale farming and global food distribution can make it difficult to trace and manage outbreaks effectively.
Preventative Measures to Reduce Salmonella Risk
Preventing Salmonella is crucial to staying healthy and avoiding any long-term gastrointestinal issues. The most prominent tips to achieve this include:
- Cook food thoroughly and ensure meat, poultry, and eggs reach safe internal temperatures
- Wash produce by rinsing fruits and vegetables well before eating
- Avoid cross-contamination by using separate cutting boards and utensils for raw and cooked foods
- Sanitize surfaces and clean kitchen counters and tools after handling raw ingredients
- Practise good hygiene by washing hands frequently, especially when handling food
- Follow food industry standards by encouraging regular inspections and strict hygiene protocols in restaurants and food production
- Emphasize public awareness and support education efforts on safe food practices
Avoid Salmonella outbreaks in your kitchen
Salmonella’s widespread presence and adaptability make it a persistent threat to public health. Its ability to thrive in diverse environments and evade the immune system explains why it continues to cause so many infections worldwide, so be sure to use all of the above information and tips to prevent it from spreading in your own kitchen.
If you have any concerns about your health you are advised to consult your health professional.
Image: Getty Images on Unsplash
