Causative Agents

Salmonella group of bacteria. People become infected by ingesting foods contaminated with the bacterium.

Source

• Humans
• Pests (rodents, flies and cockroaches)
• Wild animals
• Pets

Food Implicated

• Poultry and Poultry products
• Meat and meat products
• Egg and egg products
• Milk and milk products
• Dairy products (cheese, cream, custard)

Mode of Spread

• Cross contamination between contaminated raw food and cooked food during storage or food preparation.
• Food handler contaminated from pets (hands to mouth)

Symptoms

• Fever
• Diarrhoea – usually liquid and not contain any mucus or blood
• Stomach ache/abdominal cramps
• Vomiting
• Nausea

Onset of illness

6 – 72 hours (usually 12 – 36 hours)

Prevention

• Cook meat, poultry and eggs thoroughly
• Avoid eating raw and undercooked meat/steak
• Separate raw and cooked food in a separate container
• Use different utensils (chopping board, knives) for raw and cooked food
• Wash hand thoroughly before, during and after all food preparation
• Hand washing is also important after handling and playing with pets