From the Guidelines
Salmonella bacteria primarily come from contaminated food sources, especially raw or undercooked eggs, poultry, meat, and unpasteurized dairy products. Other significant sources include unwashed fruits and vegetables, particularly those grown with contaminated water or fertilizer. Pet reptiles and amphibians like turtles, lizards, and frogs commonly carry Salmonella on their skin and in their droppings, as noted in guidelines for prevention and treatment of opportunistic infections in HIV-infected adults and adolescents 1. Cross-contamination during food preparation is another major source, occurring when kitchen surfaces, cutting boards, or utensils that have touched raw contaminated foods then come into contact with ready-to-eat foods. Contaminated water supplies can also harbor Salmonella, especially in areas with inadequate sanitation.
To prevent Salmonella infection, it is crucial to:
- Thoroughly cook animal products
- Wash produce carefully
- Practice good hand hygiene after handling raw foods or animals
- Keep food preparation areas clean
According to the 2017 Infectious Diseases Society of America clinical practice guidelines for the diagnosis and management of infectious diarrhea, adults with acute nontyphoidal Salmonella enterica diarrhea commonly continue to sporadically shed the organism in stool asymptomatically for weeks 1. This highlights the importance of proper hand hygiene practices to prevent the spread of infection to others. Salmonella causes illness because the bacteria can survive stomach acid and multiply in the intestines, leading to inflammation and the symptoms of gastroenteritis.
Key considerations for managing and preventing Salmonella infections include understanding the sources of the bacteria and taking proactive steps to minimize exposure, especially for individuals with compromised immune systems, such as those with HIV/AIDS, as discussed in the guidelines for prevention and treatment of opportunistic infections in HIV-infected adults and adolescents 1.
From the Research
Sources of Salmonella
There are no research papers provided that directly discuss the sources of Salmonella. The studies available focus on the treatment and antimicrobial susceptibility of Salmonella infections, as well as the effects of certain antibiotics on Salmonella intracellular survival and host virulence.
Related Information
- The studies provided do mention that Salmonella can be found in humans, food animals, and retail meats in the United States 2.
- They also discuss the treatment of Salmonella infections, including the use of azithromycin and ciprofloxacin 3, 2, 4, 5.
- The effects of sub-minimum inhibitory concentration (sub-MIC) of ciprofloxacin on Salmonella intracellular survival and host virulence are also explored 5.
Antimicrobial Susceptibility
- Azithromycin and ciprofloxacin are commonly used to treat Salmonella infections, with azithromycin being the preferred choice due to its lower resistance development 3.
- The antimicrobial susceptibility of Salmonella isolates to azithromycin has been investigated, with results showing that the majority of isolates are susceptible to azithromycin 2.
- Ciprofloxacin has also been shown to be effective in treating Salmonella infections, with sub-MIC concentrations inhibiting Salmonella intracellular survival and host virulence 5.