Salmonella is a bacterium commonly found
the intestines of birds and mammals. It can spread to humans via
especially through meat and eggs (especially cracked eggs). The
illness it causes,
salmonellosis, usually involves fever, diarrhea, abdominal cramps and
If it invades the bloodstream it can cause life-threatening
If you have 100 bacteria on cooked meat and it takes 1000 to
make people sick...
1 Hour, 20
In just one hour and twenty minutes, under right condition, it
will be enough Salmonella to make people sick.
whole poultry to a minimum internal temperature of 82ºC
- Cook ground poultry to
- When reheating a product make
sure it reaches 74ºC (165ºF).
- Clean and sanitize all
utensils and surfaces in contact with raw
your hands properly.
is a rod-shaped, motile bacterium -- nonmotile exceptions S.
gallinarum and S. pullorum--,
nonsporeforming and Gram-negative. There is a widespread occurrence in
animals, especially in poultry and swine. Environmental sources of the
organism include water, soil, insects, factory surfaces, kitchen
surfaces, animal feces, raw meats, raw poultry, and raw seafoods, to
name only a few.
--Nausea, vomiting, abdominal cramps, minal diarrhea,
fever, and headache. Chronic consequences -- arthritic symptoms may
follow 3-4 weeks after onset of acute symptoms. Onset time -- 6-48
hours. Infective dose -- As few as 15-20 cells; depends upon age and
health of host, and strain differences among the members of the genus.
Duration of symptoms -- Acute symptoms may last for 1 to 2 days or may
be prolonged, again depending on host factors, ingested dose, and
strain characteristics. Cause of disease -- Penetration and passage of
Salmonella organisms from gut lumen into epithelium of small intestine
where inflammation occurs; there is evidence that an enterotoxin may be
produced, perhaps within the enterocyte.