From the Guidelines
Yes, Salmonella and Campylobacter can be transmitted through handling feces or raw food, emphasizing the importance of proper hand hygiene and food handling practices to prevent infection. These bacteria are common causes of foodborne illness and can spread through the fecal-oral route [ 1 ]. When handling raw meat (especially poultry), eggs, or unpasteurized dairy products, microscopic amounts of bacteria can transfer to hands and then to other surfaces or directly to the mouth. Similarly, contact with feces from infected humans or animals, including during diaper changes or cleaning pet waste, can lead to transmission if proper hand hygiene isn't followed.
To prevent infection, it is crucial to:
- Thoroughly wash hands with soap and water for at least 20 seconds after handling raw foods or feces
- Cook foods to proper temperatures (165°F for poultry, 160°F for ground meats)
- Avoid cross-contamination between raw and ready-to-eat foods
- Use separate cutting boards and utensils These precautions are essential because both bacteria can cause significant gastrointestinal illness with symptoms including diarrhea, fever, abdominal cramps, and sometimes bloody stool, with Campylobacter often causing more severe symptoms than Salmonella [ 1 ]. The primary mode of transmission for enteric pathogens, including Salmonella and Campylobacter, is fecal-oral, and animal fur, hair, skin, and saliva can harbor fecal organisms, leading to transmission when persons pet, touch, feed, or are licked by animals [ 1 ].
Key factors that increase the risk for human infection include lack of awareness of the risk for disease, inadequate hand washing, lack of close supervision, and hand-to-mouth activities, especially in children [ 1 ]. Therefore, proper hand hygiene and adherence to safe food handling practices are critical in preventing the transmission of Salmonella and Campylobacter.
From the Research
Transmission of Salmonella and Campylobacter
- Salmonella and Campylobacter can be transmitted through handling feces or raw food, particularly poultry and poultry products 2.
- The bacteria can contaminate animals on farms and spread during processing, with scalding, defeathering, evisceration, and giblet operations being major points of spread 2.
- Improper handling of cooked poultry can result in cross-contamination from previously handled raw carcasses and parts, and insufficient thermal processing or cooking can allow the bacteria to survive 2.
Prevention and Control Measures
- Establishing control measures and intervention strategies to minimize the occurrence of Campylobacter in livestock and reducing the quantitative burden along the food chain can help prevent infections 3.
- Measures applied during slaughter and processing, such as general hygienic improvements, technological innovations, and decontamination measures, can reduce fecal contamination and Campylobacter in poultry meat 3.
- Education of all stakeholders, including retailers, food handlers, and consumers, is required to increase awareness of the presence of foodborne pathogens in raw meat and meat products and promote good kitchen hygiene 3.
Food Safety and Handling Practices
- Salmonellosis is a significant public health concern, with symptoms including gastroenteritis, abdominal cramps, and fever, and can be caused by consuming Salmonella-contaminated foods 4.
- Food handlers play a crucial role in the spread of Salmonella, and efforts to control the bacteria include legislation, measures to reduce hospitalizations, and promoting food safety and proper handling practices 4.
- The importance of proper food safety and handling practices cannot be overstated, as Salmonella contamination can occur in various products, including poultry, cattle, and their feeds, as well as dried foods, infant formula, and fruit and vegetable products 4.