From the Guidelines
Poultry, particularly chicken, is most commonly associated with causing acute gastroenteritis due to Salmonella infection. The bacteria naturally inhabit the intestinal tracts of poultry and can contaminate meat during slaughter and processing 1. Raw or undercooked chicken products are the leading source of Salmonella outbreaks in humans. To prevent infection, chicken should be cooked to an internal temperature of 165°F (74°C), and proper food handling practices should be followed, including washing hands after handling raw poultry and keeping raw meat separate from other foods 1.
Some key points to consider in preventing Salmonella infection include:
- Washing hands thoroughly before eating and after handling raw meat, poultry, and eggs
- Keeping all aspects of food preparation clean, including washing fruits and vegetables thoroughly
- Using special care in handling raw meats, fish, poultry, and eggs
- Cooking to proper temperatures and storing foods promptly at low temperatures to minimize bacterial growth
- Avoiding foods that may have bacterial contamination, such as undercooked meat, fish, shellfish, poultry, and eggs 1.
Other meats like pork, beef, and turkey can also harbor Salmonella, but chicken remains the most significant source of infection. Symptoms of Salmonella gastroenteritis typically include diarrhea, abdominal cramps, fever, and vomiting, usually appearing 12-72 hours after exposure and lasting 4-7 days. Treatment of Salmonella infection may involve antibiotics, such as fluoroquinolones or third-generation cephalosporins, depending on the local susceptibility pattern 1.
From the Research
Causes of Acute Gastroenteritis with Salmonella
- The type of meat most commonly associated with causing acute gastroenteritis due to Salmonella infection is poultry 2.
- According to a study published in the journal Epidemiology and infection, poultry was associated with 279 (25%) of 1114 outbreaks, accounting for the highest number of outbreaks, illnesses, and hospitalizations, and the second highest number of deaths 2.
- The most common pathogens associated with poultry-associated outbreaks were Salmonella enterica (43%) and Clostridium perfringens (26%) 2.
Factors Contributing to Poultry-Associated Outbreaks
- Food-handling errors (64%) and inadequate cooking (53%) were the most commonly reported factors contributing to poultry-associated outbreaks 2.
- Restaurants were the most commonly reported location of food preparation (37% of poultry-associated outbreaks), followed by private homes (25%), and catering facilities (13%) 2.
Treatment of Salmonella Infections
- Azithromycin and ceftriaxone were found to be more effective in treating Salmonella infections based on the patient's length of stay in the hospital and the rate at which the fever was resolved 3.
- Fluoroquinolones are also effective in treating Salmonella infection but are not approved for use in children 3.
- Azithromycin was found to be the physicians' preferred choice of medication for Salmonella infection due to its less resistance development 3.