MOLE VALLEY DISTRICT COUNCIL, ENVIRONMENTAL HEALTH DEPARTMENT,
FOOD AND OCCUPATIONAL SAFETY DIVISION PIPPBROOK DORKING SURREY RH4 1SJ
TEL 01306 885001
SALMONELLA FACT SHEET
WHAT IS SALMONELLA?
Salmonella, a bacterium that thrives in the intestinal tract, can cause food poisoning, gastrointestinal inflammation, typhoid fever or septicaemia (blood poisoning). It is one of the most common causes of food poisoning.
People get salmonellosis from eating food contaminated with live salmonella bacteria.
Salmonella, which can survive digestion, reproduces in the small intestines and causes illness.
WHERE DOES SALMONELLA COME FROM?
Salmonella are found in wild animals, poultry, eggs, farm animals, reptiles and humans.
HOW DOES SALMONELLA INFECTION SPREAD?
Salmonella can be spread to surfaces and other foods in a kitchen when raw meat and poultry is prepared in the kitchen. People with Salmonella infection have Salmonella in their faeces. If these people do not wash their hands after going to the toilet, then contaminated hands can spread the bacteria to surfaces and objects which will be touched by other people.
Contaminated hands can also spread the bacteria to food, which may be eaten by other people.
As Salmonella is found in human and animal faeces and often contaminates soil, foods grown on the ground, such as cantaloupes, lettuce and tomatoes, may become tainted with Salmonella bacteria. Such foods should be thoroughly washed and rinsed to prevent the spread of
Salmonella to the edible parts.
Salmonella can be spread during food preparation if hands, cutting boards and utensils are contaminated by infected foods.
Household pets, including cats, dogs, turtles, reptiles and chicks, often have Salmonella, which can spread from pets to children.
SYMPTOMS OF SALMONELLA POISONING
Symptoms of Salmonella food poisoning come on suddenly, between 6 and 48 hours (usually between 12 to 36 hours) after eating contaminated food. In adults, symptoms may include headache, nausea, vomiting, abdominal pain, diarrhoea and mild fever. Infants may have fever with diarrhoea and appear very ill.
The illness usually lasts from one to five days, but for some, diarrhoea and poor appetite can linger for more than a week.
CAN I STILL WORK?
Food handlers, childcare workers and health care workers with Salmonella infection must not work until symptoms have stopped.
Children under 5 must not attend childcare centres, nurseries or school until symptoms have stopped.

HOW CAN I STOP IT SPREADING TO MY FAMILY?
It is important that people suffering from Salmonella infection or gastro-enteritis do not prepare or handle food which will be eaten by other people, and that no one shares their towel or face flannel.
HOW CAN I AVOID GETTING SALMONELLA INFECTION?
By following the guidelines below, everyone can do something to avoid getting Salmonella or other food poisoning infections.
CAREFUL HAND WASHING
• Everyone should wash their hands thoroughly with soap and hot running water for at least ten seconds;
• before preparing food;
• between handling raw and ready-to-eat foods;
• before eating;
• after going to the toilet or changing nappies;
• after smoking;
• after using a tissue or handkerchief;
• after working in the garden; and
• after playing with pets.
Food handlers should use disposable paper towels or an air dryer to dry their hands. Cloth towels are not recommended as they get dirty quickly and can spread germs from one person to another.
SAFE FOOD STORAGE AND HANDLING
• Do not handle cooked foods with the same implements (tongs, knives, cutting boards) used on raw foods, unless they have been thoroughly washed between uses.
• Keep all kitchen surfaces and equipment clean.
• Defrost food by placing it on the lower shelves of a refrigerator or use a microwave oven.
• Thoroughly cook all raw foods.
• Cool foods quickly and then place them in a refrigerator, ideally within an hour of cooking it.
• Refrigerate raw foods below cooked or ready-to-eat foods to prevent cross-contamination.
• Store foods below 5°C or above 63°C to prevent growth of bacteria.
• Thoroughly wash raw vegetables before eating.
• Reheat food until the internal temperature of the food reaches at least 63°C.
• Protect food from insects, rodents and other animals.
HOUSEHOLD CLEANING
Bathrooms and toilets must be cleaned often to avoid the spread of bacteria. Pay particular attention to surfaces such as toilet seats and handles, taps and nappy change tables.
Sandpits can become contaminated with animal faeces and urine. Rake the sand frequently and remove any animal faeces. Cover the area when not in use.