Materiały źródłowe

• #1 Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

  https://pmc.ncbi.nlm.nih.gov/articles/PMC10506869/

  Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, Salmonella enterica. The prevention of salmonellosis in humans is intricate due to several factors, including an immune-stable individual infected with S. enterica continuing to shed live bacteria without showing any clinical signs. […] The broader range of Salmonella serovars creates concern over multiple strategies for preventing and controlling Salmonella contamination in foods to enhance food safety for humans. Among the strategies for preventing and controlling Salmonella spread in animal and plant products include biosecurity measures, isolation and quarantine, epidemiological surveillance, farming systems, herbs and spices, and vaccination. Other measures are the application of phages, probiotics, prebiotics, and nanoparticles reduced and capped with antimicrobial agents. Therefore, Salmonella-free products, such as beef, pork, poultry meat, eggs, milk, and plant foods, such as vegetables and fruits, will prevent humans from Salmonella infection.

• #1 Preventing Salmonella Infection | Salmonella Infection | CDC

  https://www.cdc.gov/salmonella/prevention/index.html

  You can help prevent infection by washing your hands, safely preparing and storing food, and being mindful while swimming, traveling, and playing with animals. […] Handwashing is one of the best ways to protect yourself and other people from getting sick. […] Following four simple steps at home can help protect you and your loved ones from food poisoning. […] Pets and other healthy animals can carry Salmonella and other germs that make people sick. […] When you travel internationally, remember to „Boil it, cook it, peel it, or forget it!” […] Pasteurized milk and juices have undergone a process that kills harmful germs, including Salmonella. […] You can get infected if you drink water that contains harmful germs. Don’t swallow water when swimming in pools, lakes, or other bodies of water.

• #1 Preventing Salmonellosis – MN Dept. of Health

  https://www.health.mn.gov/diseases/salmonellosis/prevention.html

  Wash your hands after using the bathroom and changing diapers, and before handling or eating any food. […] Make sure that persons with diarrhea, especially children, wash their hands carefully and frequently with soap to reduce the risk of spreading the infection. […] Always wash hands after contact with farm animals, pets, animal feces, and animal environments. […] Keep raw meat and poultry separate from produce and other foods when shopping for and storing groceries. […] Wash hands, cutting boards, countertops, cutlery, and utensils after handling uncooked poultry. […] Wash raw fruits and vegetables before eating. […] Avoid unpasteurized (raw) milk and foods made from unpasteurized milk. […] Do not eat raw or undercooked eggs. Use pasteurized eggs when making items that do not require cooking, such as hollandaise sauce, salad dressing, uncooked pies, or homemade ice cream.

• #1 Salmonella Overview and Prevention

  https://dph.illinois.gov/topics-services/diseases-and-conditions/diseases-a-z-list/diseases/salmonella/overview-prevention.html

  Wash your hands with soap and water before and after preparing or eating foods, having contact with animals or their environment, and after using the bathroom or changing a diaper. […] Practice food safety: Avoid cross-contamination in the kitchen, wash and cook foods thoroughly, store foods properly, and avoid unpasteurized or raw dairy products. […] If you have diarrhea, do not handle, prepare, or cook foods for others at home or at your job until your symptoms have resolved. […] Cases shall not work as food handlers or in sensitive occupations until diarrhea has ceased for at least 24 hours and two consecutive negative stool specimens are obtained. […] If you own poultry or reptiles, do not kiss or hold them close to your face and do not let them roam free in your home or in places where you store, prepare, or eat foods.

• #1 Salmonella and Food | FoodSafety.gov

  https://www.foodsafety.gov/blog/salmonella-and-food

  You can take steps to prevent infection, such as following the clean, separate, cook, and chill guidelines. […] Food that is contaminated with Salmonella or other harmful germs usually looks, tastes, and smells normal. Thats why its important to know how to prevent infection. […] It is possible to reduce Salmonella contamination of chicken and the resulting illnesses, hospitalizations, and deaths. CDC is working with USDAs Food Safety and Inspection Service, state health officials, consumer groups, and industry to help prevent illnesses from chicken by better controlling germs at each step of the food production chain, from the farm to the fork. […] Follow the Clean, Separate, Cook, and Chill guidelines when you prepare food at home. These steps can help keep you and your family safe from Salmonella infection and other kinds of food poisoning.

• #1 Salmonella Infection and Prevention – Mississippi State Department of Health

  https://msdh.ms.gov/msdhsite/index.cfm/14,25738,436,html

  Poultry can carry Salmonella germs that cause illness even if they look clean and healthy. […] Salmonella bacteria can be found in almost any type of food that has been contaminated or improperly cooked or stored. […] Follow these tips to prevent infection: […] Don’t wash raw eggs, meats, poultry, or seafood before cooking. Washing can spread germs to other foods, utensils and surfaces. […] Wash your hands with soap and clean, running water for at least 20 seconds before and after handling food, especially after touching raw or undercooked eggs, meats, poultry (like chicken and turkey), seafood, or their juices. […] Keep cooked and raw foods separate. Never place cooked food on a plate that previously held raw or undercooked eggs, meats, poultry, seafood or their juices. […] Wash or scrub vegetables and fruits under running water, even if you don’t plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them.

• #1

  https://journals.lww.com/nursing/fulltext/2006/09000/preventing_salmonella_infection.10.aspx

  Salmonella infection can be prevented by good hand hygiene and food handling procedures. Teach your patient to protect herself and her family from infection. […] Inform your patient that food contaminated with Salmonella may look and smell fine. Because raw foods may be contaminated, she should cook meat and eggs thoroughly, scrub raw fruits and vegetables, and drink only pasteurized milk. Suggest that she use two cutting boards to prepare foods: one for fresh fruit and vegetables; the other for meat. Warn her not to use the same knife when preparing both meat and fruits or vegetables without first disinfecting the blade. She should also clean and disinfect food preparation surfaces after use. […] Teach your patient to wash her hands with soap and running water after toileting or changing diapers and before handling any food. Also advise her to wash her hands between the handling of different types of food.

• #1 Salmonella infection – including symptoms, treatment and prevention | SA Health

  https://www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+health+internet/conditions/infectious+diseases/salmonella+infection/salmonella+infection+-+including+symptoms+treatment+and+prevention

  Do not consume unpasteurised milk. […] Follow good food handling procedures. […] Follow good hand washing and keeping areas clean procedures. […] Recognise the risk of Salmonella infections in pets. Chickens, ducklings, tropical freshwater fish and turtles are particularly risky for small children. […] Hand washing after handling raw meat, (especially chicken) or raw eggs. […] Always wash fruit (including melons) and vegetables before eating. If home grown, wash them before bringing them into the house. […] Infected people who no longer have symptoms should take special care with hand washing if they are involved in food preparation or in caring for patients in hospital, the elderly or children. […] Babies and small children without diarrhoea who are not toilet trained should wear tight fitting waterproof pants or swimming nappies in swimming pools and changed regularly in the change room. When faecal accidents occur, swimming pools should be properly disinfected.

• #1 Preventing Salmonellosis – MN Dept. of Health

  https://www.health.mn.gov/diseases/salmonellosis/prevention.html

  Thoroughly cook raw meat and poultry to destroy the bacteria. Meat, poultry, and hamburgers should be cooked until they are no longer pink in the middle. […] Always wash hands after contact with farm animals, pets, animal feces, and animal environments. […] Minimize contact with animals with a diarrheal illness. […] Do not eat food in areas where animals are present. […] Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.

• #1 Salmonella infection (salmonellosis): symptoms, treatment, prevention – Institut Pasteur

  https://www.pasteur.fr/en/medical-center/disease-sheets/salmonella-infection-salmonellosis

  The best protection against Salmonella infection is to make sure that food, especially meat, is properly cooked, to at least 65C for 5 to 6 minutes. […] In the late 1980s, the number of infections in Europe linked to Salmonella serotype Enteritidis rose steeply after egg farms were contaminated by this serotype. […] Since then consumers have therefore been advised to keep eggs refrigerated and to chill any food containing raw eggs (mayonnaise, chocolate mousse, creams, cakes, desserts, etc.) and eat it as soon as possible after it has been prepared. […] Finally, experts recommend hand washing after coming into contact with any live animals (especially reptiles) and advise vulnerable people (infants, pregnant women, immunocompromised individuals, etc.) to avoid touching pet reptiles. […] To avoid Salmonella infection, follow these best preventive practices: Wash your hands. This is the most important thing to do, especially after going to the toilet and before preparing meals.

• #1 How to prevent salmonella from spreading | VCU Healthic_closeGroup

  https://www.vcuhealth.org/news/how-to-prevent-salmonella-from-spreading/

  How to prevent salmonella from spreading […] Washing your hands is imperative to prevent salmonella infections. That includes washing your hands before eating, after using the bathroom and after handling animals or their feces. Most importantly, you should practice good hand hygiene while preparing food. You can transfer salmonella if you’re not cleaning your hands properly between food preparation steps. Any perishables, prepared foods or leftovers should also be refrigerated or frozen in two hours – or if it is under 90 F degrees outside, they should only be out for an hour. The Centers for Disease Control and Prevention refers to this as „clean, separate, cook and chill,” which is a great way to remember how to prepare and store food safely. Another way to be exposed to salmonella is through animals. A perfectly healthy animal can shed salmonella in their stool and their coat, skin, etc. So, it is important to wash your hands after contact with animals and/or their food, water, feces, belongings such as bowls, and dwellings. Pet cages should be cleaned outside and never in a kitchen sink.

• #1 Salmonellosis – Disease Surveillance Epidemiology Program – MeCDC; DHHS Maine

  https://www.maine.gov/dhhs/mecdc/infectious-disease/epi/disease/salmonellosis.shtml

  You can get a Salmonella infection from a variety of foods. Salmonella bacteria can be found in many foods, including sprouts and other vegetables, eggs, chicken, pork, fruits, and processed foods. Contaminated foods usually look and smell normal. Remember to follow the Clean, Separate, Cook, and Chill guidelines for safe food handling and storage. […] Salmonella can spread from animals to people and from people to people. Always wash your hands after contact with animals, after using the bathroom, or helping someone with diarrhea. If you have salmonellosis, you should not prepare food or drink until you no longer have diarrhea. […] Salmonella illness is more common in the summer. Warmer weather and unrefrigerated foods create ideal conditions for bacteria to grow. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours.

• #1 Salmonella infection (salmonellosis): symptoms, treatment, prevention – Institut Pasteur

  https://www.pasteur.fr/en/medical-center/disease-sheets/salmonella-infection-salmonellosis

  Keep eggs in the fridge: Salmonella bacteria cannot multiply under 9C. Refrigerating eggs significantly reduces the risk of salmonellosis. […] Refrigerate dishes made with raw eggs: prepare them at the last minute and keep them in the fridge. […] Cook food thoroughly. Bacteria like Salmonella or Escherichia coli do not tolerate heat. They are destroyed as soon as they reach a temperature of between 60 and 90C. Salmonella cannot be spread through pasteurized food. […] Peel and wash vegetables. Vegetables can be contaminated by irrigation water or manure containing pathogenic bacteria, so they should be peeled and cleaned to remove any bacteria.

• #1 Salmonella Infection and Prevention – Mississippi State Department of Health

  https://msdh.ms.gov/page/14,25738,436.html

  Don’t put your hands in your mouth after petting or playing with animals. Keep other items that have come into contact with animals out of your mouth. […] Don’t kiss cats, dogs, chickens, turtles, lizards, or other pets or animals. […] Don’t let children younger than age 5, people with weakened immune systems, or older adults touch high-risk animals (like turtles, frogs, chickens, or ducks) or their belongings or habitats. […] Never eat or drink around high-risk animals or in areas where they live and roam. […] Clean your pet’s bed, living space, and belongings such as food and water bowls outdoors. If you must clean indoors, use a bathtub or large sink that can be cleaned and disinfected. Avoid using a kitchen sink, if possible. […] Visit the veterinarian regularly. By keeping your pet healthy, you also help to keep yourself and your family healthy.

• #1 Salmonella: Outbreaks, Causes, Symptoms & Treatment

  https://my.clevelandclinic.org/health/diseases/15697-salmonella

  You can greatly reduce your risk of salmonella by following safe food preparation practices and being careful around animals. […] Cooking and pasteurization kill Salmonella bacteria in foods. There are several ways to reduce your risk of salmonella while preparing food: […] Wash your hands with soap and water after touching animals (including pets) or their food, water bowls, litter boxes, poop, cages or toys. […] If you have a weakened immune system or are older than 65 or younger than 5, you shouldnt touch high-risk animals. […] Clean your pets habitat (like their aquarium, cage or terrarium) outside if possible. Don’t use the kitchen sink to clean your pets habitat, toys or bowls.

• #1 Prevention Is Key: How To Protect Yourself During A Salmonella Outbreak – Doral Health & Wellness NY

  https://doralhw.org/2024/02/20/prevention-is-key-how-to-protect-yourself-during-a-salmonella-outbreak/

  Handle reptiles and amphibians […] Usually, they have Salmonella on their bodies even when they appear clean and healthy. […] Keep your pets away from areas where you store and prepare food. […] If you have a child aged 5 or younger, supervise your children around animals and avoid making them touch your childs face or kiss. Assist your child in handwashing after they play with an animal. […] Farming and farm animals: […] If you buy poultry or chicks from a farm, make sure it is live poultry or chicks from hatcheries certified by the USDA National Poultry Improvement Plan (USDA NPIP). Its best to avoid getting poultry from show breeders or other backyard farmers. […] Besides that, you can use these tips to avoid getting salmonella infection when handling farm animals, including:

• #1 Health: Infectious Disease Epidemiology & Prevention Division: Salmonella

  https://www.in.gov/health/idepd/diseases-and-conditions-resource-page/salmonella/

  Salmonellosis is a diarrheal illness caused by the bacteria Salmonella. […] People can get Salmonella infection from many sources, including eating contaminated food, drinking contaminated water, and touching infected animals or their environment. It is also possible for Salmonella to be spread person-to-person. […] How can salmonellosis be prevented? […] Wash your hands after using the restroom, before and after preparing food, and after contact with animals or their environments. […] Salmonella can be found in many different foods. Foods that are contaminated with Salmonella usually look, smell, and taste normal, which is why it is important to follow food safety recommendations. Remember the clean, separate, cook, and chill guidelines. Clean food preparation work surfaces, equipment, and utensils with soap and water before, during, and after food preparation. Wash fruit and vegetables under running water before eating or cooking. Separate raw and cooked foods. Cook meat to a safe temperature to kill harmful bacteria.

• #1

  https://oklahoma.gov/health/health-education/acute-disease-service/food-safety-and-foodborne-diseases/salmonella.html

  Salmonella may be transmitted from person to person when vomiting and/or diarrhea is present. Someone experiencing vomiting and/or diarrhea should not enter public spaces until 24 hours after those symptoms have stopped. This includes children in daycare and school settings. People who handle food should NEVER work while they are experiencing these symptoms. In addition to being symptom free for 24 hours, people who work in food service or a health care setting may need to meet additional requirements through their employer before returning to work.

• #1 Salmonella: Symptoms, causes, and treatment

  https://www.medicalnewstoday.com/articles/160942

  When buying eggs, make sure that they come from a supplier who keeps them refrigerated. […] The FDA require any boxes of eggs that have not been treated for Salmonella by pasteurization to carry this warning: Safe handling instructions: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. […] Pet reptiles or amphibians should not live inside the house if there are older people, pregnant women, very young children, or people with weakened immune systems in the household. […] If anyone in a household develops Salmonella infection: wash clothes, bedding, and towels in the washing machine at the hottest setting possible, thoroughly clean toilet seats, toilet bowls, and all bathroom handles, basins, and taps with detergent and hot water, followed by a household disinfectant regularly.

• #1 Salmonella Infection, Prevention, and Control | Pioneering Diagnostics

  https://www.biomerieux.com/us/en/education/resource-hub/scientific-library/food-safety-library/salmonella-scientific-library.html

  Food business operators along the food chain must consider their business specificities, design and implement their tailor-made HACCP- based control systems and Good Hygiene Manufacturing practices as required by US and EU regulations (FDA 21CFR 1 et al., 2015; 9CFR304 et al., 1996; EU 852/2004). […] Salmonella spp. which is consistently a hazard more than reasonably likely to occur shall be part of most of the food industries HACCP or food safety plans to prevent the adulteration of foodstuffs (EU 178/2002; Federal Food, Drug Cosmetic Act, 1938; FDA-FSMA, 2011). Additional regulatory measures for the control of the most public-health significant Salmonella serotypes such as Enteritidis and Typhimurium have been set up in the EU and in the US (read the specific article: Salmonella Enteritidis and Typhimurium factsheet).

• #1 Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

  https://pmc.ncbi.nlm.nih.gov/articles/PMC10506869/

  Preventing Salmonella infections in humans requires more than one strategy. Among the strategies to be considered together to eliminate Salmonella contamination in foods and enhance food safety for humans are the following. […] Biosecurity measures are the main factor in minimizing environmental exposure to Salmonella contamination and risks of Salmonella spread in animal houses. […] The prevention of Salmonella infections in these animals requires multiple interventions because of the ability of the bacterium to survive environmental changes associated with more comprehensive ranges of temperature and pH. […] Prevention of Salmonella contamination in vegetables and fruits considers biosecurity measures similar to animals. The treatment of manure used on the farm to minimize bacteria associated with foodborne pathogens, including Salmonella, is essential.

• #1 Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

  https://pmc.ncbi.nlm.nih.gov/articles/PMC10506869/

  The well-established isolation and quarantine are among the strategies for controlling Salmonella infection and subsequent persistent contamination in the farm environment. […] The use of organic acids to combat Salmonella in poultry: a mechanistic explanation of the efficacy. […] Vaccination of animals in combination with other control measures is a way forward in mitigating salmonellosis in humans caused by eating contaminated food products of animal or plant origin.

• #1

  https://consensus.app/questions/salmonella-infection-treated/

  Probiotic yeasts show potential in preventing and treating Salmonella infections, but further studies are needed to determine their mechanisms, efficacy, and delivery methods. […] Antibiotic-free strategies, such as feeding-based and non-feeding-based strategies, can effectively control Salmonella infection in poultry, reducing dependency on existing antimicrobial substances. […] Probiotics show potential in preventing and treating Salmonella infections through various mechanisms, including non-immune and immune responses. […] Phage therapy shows promise as an environmentally friendly, cost-effective, and sustainable alternative to antibiotics for controlling antimicrobial-resistant Salmonella in poultry. […] Development of a Phage Cocktail to Target Salmonella Strains Associated with Swine. […] A novel three-phage cocktail effectively controls Salmonella infection in poultry and pigs, potentially offering a biocontrol strategy to curtail the infection before products are accessible for consumption.

• #1 Salmonella infection – prevention and treatment by antibiotics and probiotic yeasts: a review | Microbiology Society

  https://www.microbiologyresearch.org/content/journal/micro/10.1099/mic.0.000709

  Global Salmonella infection, especially in developing countries, is a health and economic burden. […] However, there are issues with probiotics, including their potential to be opportunistic pathogens and antibiotic-resistant carriers, and their antibiotic susceptibility if used as complementary therapy. Clinical trials, animal trials and in vitro investigations into the prophylactic and therapeutic efficacies of probiotics have demonstrated antagonistic properties against Salmonella and other enteropathogenic bacteria. […] Nonetheless, there is a need for further studies into the potential mechanisms, efficacy and mode of delivery of yeast probiotics in Salmonella infections. This review discusses Salmonella infections and treatment using antibiotics and probiotics.

• #1 Salmonella Infections: An Update, Detection and Control Strategies | IntechOpen

  https://www.intechopen.com/chapters/1176569

  The potential of phages against the rise of antibiotic-resistant Salmonella is due to their bacteriolytic activity, stability at a wider range of salt concentrations, pH, temperature, environment-friendly, self-limiting nature, genetic amenability etc. […] Phytobiotics are plant extracts like herbs and spices which prevent food spoilage from contaminants, increase food shelf life and improve fortified food quality. […] Prebiotics, probiotics, synbiotics and postbiotics help prevent gut colonization by Salmonella. […] Tackling drug-resistant Salmonella requires a multi-pronged approach on several fronts. […] One health approach with a view of integrating surveillance and collaboration across human, animal, environmental and other relevant sectors like food industries is one of the key measures in tackling the menace of AMR.

• #1 Salmonella Infections: An Update, Detection and Control Strategies | IntechOpen

  https://www.intechopen.com/chapters/1176569

  Lack of substantial efficacy data especially below 2 years of age, waning protection post-vaccination, need for boosters and lack of vaccine schedule implementation are some of the factors behind low vaccine uptake in endemic countries. […] Physical interventions for control of Salmonella with regards to food safety that have been evaluated alone or in combination with other methods include ultrasound, UV, high-pressure processing, irradiation, pulsed light, plasma, thermal processing, high-intensity pulsed electric fields, oscillating magnetic fields etc. […] Chemical decontamination methods include the use of biocides like chlorine-based chemicals, chlorine alternatives (e.g. organic acids, peracetic acid), gas treatments (e.g. ozone, chlorine dioxide) etc. […] One of the novel biocontrol measures includes the use of bacteriophages (phages).

• #1 How to Prevent Salmonella Infection

  https://www.verywellhealth.com/salmonella-prevention-1298788

  There is no vaccine for salmonella, and you can catch the illness multiple times, so it is important to avoid contact with the bacteria. […] There are many food handling practices that are aimed at preventing salmonella infection from food. […] Wash your hands before and after you handle food items. […] Thoroughly wash produce before consuming. […] When shopping, keep raw meat, poultry, and seafood separate from the other items. […] Cook poultry, ground beef, and eggs thoroughly before eating. […] Cooking foods to an adequate temperature will kill salmonella. […] Keep refrigerators clean and cold (40 F or below for refrigerators). […] Wash your hands with soap and water after any contact with animals, their enclosures, or their feces. […] People in high-risk groups should avoid direct or even indirect contact with reptiles, amphibians, and live poultry.

• #1 Salmonella Infection (Salmonellosis) Treatment & Management: Medical Care, Surgical Care, Consultations

  https://emedicine.medscape.com/article/228174-treatment

  Currently, two typhoid vaccines are internationally and commercially available, and both have been shown to be safe and efficacious. The first is an oral vaccine based on a live attenuated S typhi Ty21a strain (Vivotif), which has been developed in two formulations: enteric coated capsules and a liquid formulation. Revaccination with Vivotif is recommended every 5 years. The second is a Vi capsular polysaccharide (Typhium Vi) vaccine, which is injectable. Revaccination with Typhium Vi is advised every 2 years. Both vaccines are moderately effective, with a cumulative efficacy of approximately 70%. Protection may be much poorer in individuals who are frequently exposed to high inocula of S typhi. Neither of the above vaccines are available for children younger than 2 years. […] The new and unlicensed modified conjugated Vi vaccine (Vi-rEPA) is based on Vi conjugated to rEPA, a recombinant exoprotein A from Pseudomonas aeruginosa. Vi-rEPA is equally efficacious and may confer longer immunity. In 2013, two Vi-tetanus toxoid conjugates were licensed in India for persons aged 3 months or older. This new generation of typhoid vaccine opens up a new era of typhoid prevention and elimination.

• #1 Foodborne Infections and Salmonella: Current Primary Prevention Tools and Future Perspectives

  https://www.mdpi.com/2076-393X/13/1/29

  The implementation of a quadrivalent combined vaccine to be used without distinction in all geographical areas regardless of the specific epidemiology of the individual serotypes per area could be the most advantageous and also the most convenient solution. […] The WHO recommends the strategic use of available typhoid vaccines as part of efforts to control typhoid fever.

• #1 Salmonella: Symptoms, Treatment, Causes, Contagious, Prevention

  https://www.emedicinehealth.com/salmonella/article_em.htm

  Currently, there is no vaccine available to prevent salmonellosis, and the CDC does not recommend the general population be vaccinated against S. typhi serovars. However, the CDC does recommend that individuals going to developing countries where typhoid fever is endemic (some regions in Africa, Asia, and Latin America) be vaccinated with a typhoid vaccine. There are two types of vaccines currently available to individuals. Ty21a is an oral vaccine that requires four doses administered two weeks before travel, while the ViCPS vaccine is injected once and requires only one dose administered one week before travel. The Ty21a immunization requires a booster every five years with a minimum vaccination age of 6 years, while ViCPS requires a booster every two years with a minimum vaccination age of 2 years. Work is in progress to develop additional vaccines for all Salmonella infections.

• #1 Salmonellosis in Animals – Digestive System – Merck Veterinary Manual

  https://www.merckvetmanual.com/digestive-system/salmonellosis/salmonellosis-in-animals

  Carriers of salmonellosis and contaminated feedstuffs and environments are major challenges to control and prevention. […] The principles of control include both preventing the introduction of salmonellosis to a herd and limiting its transmission within a herd. […] Every effort must be made to prevent the introduction of Salmonella carriers to a herd. […] In an outbreak of salmonellosis, the following procedures should be implemented: Identify infected animals, and either cull or isolate them from the herd. […] Protect feed and water supplies from fecal contamination. […] Consider vaccinating the herd, particularly in an outbreak involving pregnant cattle, pigs, or laying poultry. […] Salmonellae are facultative intracellular bacteria; therefore, live vaccines would be presumed necessary for optimal immune protection against salmonellosis.

• #1 Salmonellosis in Animals – Digestive System – Merck Veterinary Manual

  https://www.merckvetmanual.com/digestive-system/salmonellosis/salmonellosis-in-animals

  In several studies, live, attenuated Salmonella vaccines in pigs, cattle, and chickens stimulated a strong cell-mediated immune response and protected animals against both systemic disease and intestinal colonization. […] The most common sources of infection are eggs, egg-related products, and meat from poultry and other food-animal species. […] Cases of salmonellosis in humans have also been traced back to salmonellae shedding by clinically normal dogs and cats living in the same household, as well as to contaminated pet foods or pet treats, especially those containing raw materials or other materials that were not heat-treated.

• #1 Prevention Is Key: How To Protect Yourself During A Salmonella Outbreak – Doral Health & Wellness NY

  https://doralhw.org/2024/02/20/prevention-is-key-how-to-protect-yourself-during-a-salmonella-outbreak/

  Wash your hands frequently and carry hand sanitizers with you. […] Eat and drink safely in the area. […] Check the salmonella status online before traveling. […] We dont know when a salmonella outbreak will occur. While its not severe in most cases. But if it spreads to other organs then it can be life-threatening. So, you must follow the above-mentioned prevention measures during a salmonella outbreak to keep yourself and your family safe and healthy.

• #1 Salmonella Infections (for Parents) | Nemours KidsHealth

  https://kidshealth.org/en/parents/salmonellosis.html

  Because Salmonella bacteria can be on food and in water: […] Wash raw fruits and vegetables in clean water before eating. […] Only drink water that has been tested and approved for purity (especially in developing countries). While hiking and camping, don’t drink water from streams or rivers. […] When caring for someone who has diarrhea, wash your hands well and often, especially before touching other people and before eating or preparing food. Clean toilets after the person with diarrhea uses them.

• #1

  https://www.prevention.com/food-nutrition/a19829617/what-is-salmonella/

  3. Don’t cook for others when you’re sick. If you have a sudden onset of diarrhea that you didn’t anticipate, don’t be the food preparer for your house for those days, advises Dr. Pimentel. […] 4. Be picky at buffets. Always look where the flame is underneath and scoop your food from where that flame is because that food is probably at the correct temperature to kill bacteria. […] 5. Avoid unpasteurized foods. The problem is that cattle can shed salmonella as well as other bacteria and unpasteurized milk can then be contaminated, says Dr. Fang. […] 6. Wash hands after touching pets or scooping their poop. Animals can carry salmonella and Dr. Fang says reptiles (including turtles and iguanas) are a common source of the bacteria. […] 7. Be extra cautious when traveling. Many countries do not have the stringent regulations and monitoring for foodborne illnesses that we have in the U.S., according to Dr. Fang.

• #1 Prevention Is Key: How To Protect Yourself During A Salmonella Outbreak – Doral Health & Wellness NY

  https://doralhw.org/2024/02/20/prevention-is-key-how-to-protect-yourself-during-a-salmonella-outbreak/

  Ensure your birds get all recommended vaccines to prevent infections. […] If you use chicken manure for garden compost, then you must cure it for at least 45 days (about 1 and a half months) before use. […] Dont kiss backyard poultry, or snuggle them especially, before touching your face or mouth. […] If you consume homegrown eggs, then use these safety tips: […] Collect eggs each morning and afternoon. […] Clean them outdoors with a brush or cloth. […] Throw away cracked or dirty eggs. […] Refrigerate eggs for two hours or less. […] If you sell your eggs, follow all local regulations and licensing requirements. And if you eat homegrown eggs, cook them thoroughly and dont consume them raw. […] Travel: […] If youre planning to travel, make sure you talk with your healthcare provider or visit a travel health clinic 6 weeks (about 1 and a half months) before you travel to learn what guidelines you should follow before and after travel, including:

• #1 How to Prevent Salmonella Infection

  https://www.verywellhealth.com/salmonella-prevention-1298788

  Ways to prevent a salmonella infection include practicing good hygiene (especially regular handwashing), following food safety guidelines, and understanding how it can spread from animals and pets. […] Preventing infection is especially important for those most at risk of a severe illness, including young children, the elderly, and those with weakened immune systems. […] Always wash your hands thoroughly with soap and water for at least 20 seconds after using the toilet, changing diapers, before eating, before preparing food, and handling animals or pets. […] A person who has salmonellosis should not prepare food or pour water for others until they have had no symptoms for 48 hours. […] A person who has salmonellosis should not return to work, child care, or school until they have had no symptoms for 48 hours.

• #1 Salmonellosis

  https://www.health.ny.gov/diseases/communicable/salmonellosis/fact_sheet.htm

  How can salmonellosis be prevented? […] Always handle raw poultry, beef, and pork accordingly: […] Wrap fresh meats in plastic bags at the market to prevent blood and juices from dripping on other foods. Refrigerate foods promptly; and do not keep food at room temperature. […] Never place cooked food on an unwashed surface that previously held raw beef, poultry, pork, fish, or seafood. […] Cutting boards and counters used for beef, poultry, pork, fish, or seafood preparation should be washed immediately after use to prevent cross contamination with other foods. […] Avoid eating raw or undercooked meats. While the juice color will usually change from red to gray when the meat is fully cooked, it is not a reliable test to assure it is safe to eat. […] Always check the temperature with a meat thermometer. Foods that reach the temperatures listed below or higher are fully cooked.

• #1 Salmonellosis

  https://www.health.ny.gov/diseases/communicable/salmonellosis/fact_sheet.htm

  Encourage careful hand washing with soap and water before and after food preparation. […] Wash hands (especially children) with soap and water immediately after handling reptiles, having contact with pet feces (poop), or handling pet food or treats. […] Food handlers may not work while sick with salmonellosis. […] Do not keep reptiles as pets in homes of those with weakened immune systems (for example people with cancer, HIV/AIDS, or a transplant) or young children. […] Salmonella carried in the intestines of chicks and ducklings contaminates their environment and the entire surface of the animal. Children can be exposed to the bacteria by simply holding, cuddling, or kissing the birds. Children should not handle baby chicks or other young birds. Everyone should immediately wash their hands after touching birds, including baby chicks and ducklings, or their environment.

• #1 Foodborne Infections and Salmonella: Current Primary Prevention Tools and Future Perspectives

  https://www.mdpi.com/2076-393X/13/1/29

  Salmonellosis prevention is based on hygienic and behavioral rules related to food handling that aim to reduce the risk of infection. […] However, no vaccine against NTS is available for human use. This aspect, in addition to the increase in multidrug-resistant strains and the high morbidity, mortality, and socioeconomic costs of NTS-related diseases, makes the development of new prevention and control strategies urgently needed. […] To reduce the incidence of food zoonoses, such as salmonellosis, preventive measures must be adopted during the production, processing, handling, and distribution of food of animal origin. […] The complexity of the food industry system highlights the importance of a „One Health” approach, according to which human, animal, and environmental health cannot be addressed as distinct and separate issues.

• #1 Nontyphoidal Salmonella Infections – Infectious Diseases – Merck Manual Professional Edition

  https://www.merckmanuals.com/professional/infectious-diseases/gram-negative-bacilli/nontyphoidal-salmonella-infections

  Preventing contamination of foodstuffs by infected animals and humans is paramount. Preventive measures for travelers also apply to most other enteric infections. […] Case reporting is essential. […] For uncomplicated gastroenteritis, antibiotics are unnecessary; they do not hasten resolution and may prolong excretion of the organism. […] Treat high-risk patients (eg, older nursing home residents, infants, patients with hemoglobinopathies, HIV infection, or other immunocompromising conditions) with antibiotics, such as ciprofloxacin, azithromycin, ceftriaxone, or trimethoprim/sulfamethoxazole (TMP/SMX).

• #1 Salmonella Infection (Salmonellosis) Follow-up: Further Outpatient Care, Deterrence/Prevention, Complications

  https://emedicine.medscape.com/article/228174-followup

  Washing hands is the most important step to prevent illness, especially after handling pet food or cleaning up after pets. […] Globally, the most effective way to prevent typhoid fever and its severe complications is to improve sanitation, ensure safe supplies of food and water, identify and treat chronic carriers, and implement vaccination.

• #2 Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety – PubMed

  https://pubmed.ncbi.nlm.nih.gov/37727836/

  Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, Salmonella enterica. The prevention of salmonellosis in humans is intricate due to several factors, including an immune-stable individual infected with S. enterica continuing to shed live bacteria without showing any clinical signs. […] The broader range of Salmonella serovars creates concern over multiple strategies for preventing and controlling Salmonella contamination in foods to enhance food safety for humans. Among the strategies for preventing and controlling Salmonella spread in animal and plant products include biosecurity measures, isolation and quarantine, epidemiological surveillance, farming systems, herbs and spices, and vaccination. Other measures are the application of phages, probiotics, prebiotics, and nanoparticles reduced and capped with antimicrobial agents. Therefore, Salmonella-free products, such as beef, pork, poultry meat, eggs, milk, and plant foods, such as vegetables and fruits, will prevent humans from Salmonella infection. This review explains Salmonella infection in humans caused by consuming contaminated foods and the interventions against Salmonella contamination in foods to enhance food safety and quality for humans.

• #2 Preventing Salmonellosis – MN Dept. of Health

  https://www.health.mn.gov/diseases/salmonellosis/prevention.html

  Wash your hands after using the bathroom and changing diapers, and before handling or eating any food. […] Make sure that persons with diarrhea, especially children, wash their hands carefully and frequently with soap to reduce the risk of spreading the infection. […] Always wash hands after contact with farm animals, pets, animal feces, and animal environments. […] Keep raw meat and poultry separate from produce and other foods when shopping for and storing groceries. […] Wash hands, cutting boards, countertops, cutlery, and utensils after handling uncooked poultry. […] Wash raw fruits and vegetables before eating. […] Avoid unpasteurized (raw) milk and foods made from unpasteurized milk. […] Do not eat raw or undercooked eggs. Use pasteurized eggs when making items that do not require cooking, such as hollandaise sauce, salad dressing, uncooked pies, or homemade ice cream.

• #2 Salmonella Overview and Prevention

  https://dph.illinois.gov/topics-services/diseases-and-conditions/diseases-a-z-list/diseases/salmonella/overview-prevention.html

  Wash your hands with soap and water before and after preparing or eating foods, having contact with animals or their environment, and after using the bathroom or changing a diaper. […] Practice food safety: Avoid cross-contamination in the kitchen, wash and cook foods thoroughly, store foods properly, and avoid unpasteurized or raw dairy products. […] If you have diarrhea, do not handle, prepare, or cook foods for others at home or at your job until your symptoms have resolved. […] Cases shall not work as food handlers or in sensitive occupations until diarrhea has ceased for at least 24 hours and two consecutive negative stool specimens are obtained. […] If you own poultry or reptiles, do not kiss or hold them close to your face and do not let them roam free in your home or in places where you store, prepare, or eat foods.

• #2 Salmonellosis

  https://www.health.vic.gov.au/infectious-diseases/salmonellosis

  Treatment is supportive, and antibiotics are not indicated in uncomplicated gastroenteritis because they may prolong the carrier state and promote antibiotic resistance. […] Exclude symptomatic cases from food handling and direct care of children, the elderly and immunosuppressed patients until after the diarrhoea has ceased. […] Instruct asymptomatic individuals in strict personal hygiene, especially proper handwashing. […] Sources of contamination, such as use of uncooked products and inadequate cooking, should be investigated. Attention should be paid to environmental cleaning, particularly in institutions, childcare centres and food premises.

• #2 How to prevent salmonella from spreading | VCU Healthic_closeGroup

  https://www.vcuhealth.org/news/how-to-prevent-salmonella-from-spreading/

  How to prevent salmonella from spreading […] Washing your hands is imperative to prevent salmonella infections. That includes washing your hands before eating, after using the bathroom and after handling animals or their feces. Most importantly, you should practice good hand hygiene while preparing food. You can transfer salmonella if you’re not cleaning your hands properly between food preparation steps. Any perishables, prepared foods or leftovers should also be refrigerated or frozen in two hours – or if it is under 90 F degrees outside, they should only be out for an hour. The Centers for Disease Control and Prevention refers to this as „clean, separate, cook and chill,” which is a great way to remember how to prepare and store food safely. Another way to be exposed to salmonella is through animals. A perfectly healthy animal can shed salmonella in their stool and their coat, skin, etc. So, it is important to wash your hands after contact with animals and/or their food, water, feces, belongings such as bowls, and dwellings. Pet cages should be cleaned outside and never in a kitchen sink.

• #2 Salmonella Infection (Salmonellosis) | Spokane Regional Health District

  https://srhd.org/health-topics/diseases-conditions/salmonella-infection-salmonellosis

  Do not eat raw or undercooked eggs, poultry or meat. Be aware that there may be raw eggs in homemade sauces, salad dressings, and desserts. […] Wash and sanitize all cutting boards, surfaces, and utensils after they have touched raw eggs, poultry or meat. […] Thoroughly wash hands after handling raw eggs, poultry or meat and before handling other food products. […] People infected with salmonellosis should avoid cooking or serving food or drinks to others. […] Anyone who handles animals especially baby animals, reptiles and animals with diarrhea, should wash their hands immediately afterwards. Children who handle animals may require close supervision to ensure that they have washed thoroughly. […] Wash hands thoroughly after using the bathroom and after changing diapers. Avoid direct and indirect contact between reptiles and infants or immunocompromised persons. […] There is no vaccine available to prevent salmonellosis.

• #2 How to Prevent a Salmonella Infection | Marler Clark

  https://marlerclark.com/foodborne-illnesses/salmonella/salmonella-prevention

  Contaminated foods usually look and smell normal, which is why it is important to take steps to prevent foodborne illness. In general, safe cooking and preparation of food can kill existing Salmonella bacteria and prevent bacteria from spreading. The USDA provides the following recommendations for preventing salmonellosis. […] Wash hands and surfaces often. […] Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator. […] Use a clean food thermometer when measuring the internal temperature of meat, poultry, casseroles, and other foods to make sure they have reached a safe minimum internal temperature. […] Keep food safe at home. Refrigerate promptly and properly. Refrigerate or freeze perishables, prepared foods, and leftovers within two hours (one hour if temperatures are above 90oF).

• #2 Prevention Is Key: How To Protect Yourself During A Salmonella Outbreak – Doral Health & Wellness NY

  https://doralhw.org/2024/02/20/prevention-is-key-how-to-protect-yourself-during-a-salmonella-outbreak/

  After making contact with raw meat or poultry, make sure you wash your hands, kitchen work surfaces, utensils, plates, bowls, etc. with soap and water. Otherwise, you might use those unwashed utensils and other items for food in serving meals, increasing the risk of transmission. […] Having separate cutting boards for raw meat is a promising idea to prevent infection as cleaning may not remove all the bacteria. […] Dont work on raw poultry or meat near an infant. […] Cook poultry, ground beef, and eggs thoroughly before consuming. […] Avoid eating or drinking raw eggs or unpasteurized milk. […] If you get served undercooked meat, poultry, or eggs in a restaurant or hotel, dont hesitate to send it back to the chef for further cooking. […] To store food in refrigerators, you should keep the temperature at 40 F or below.

• #2 Salmonella infection (salmonellosis): symptoms, treatment, prevention – Institut Pasteur

  https://www.pasteur.fr/en/medical-center/disease-sheets/salmonella-infection-salmonellosis

  The best protection against Salmonella infection is to make sure that food, especially meat, is properly cooked, to at least 65C for 5 to 6 minutes. […] In the late 1980s, the number of infections in Europe linked to Salmonella serotype Enteritidis rose steeply after egg farms were contaminated by this serotype. […] Since then consumers have therefore been advised to keep eggs refrigerated and to chill any food containing raw eggs (mayonnaise, chocolate mousse, creams, cakes, desserts, etc.) and eat it as soon as possible after it has been prepared. […] Finally, experts recommend hand washing after coming into contact with any live animals (especially reptiles) and advise vulnerable people (infants, pregnant women, immunocompromised individuals, etc.) to avoid touching pet reptiles. […] To avoid Salmonella infection, follow these best preventive practices: Wash your hands. This is the most important thing to do, especially after going to the toilet and before preparing meals.

• #2 Salmonellosis

  https://www.health.ny.gov/diseases/communicable/salmonellosis/fact_sheet.htm

  How can salmonellosis be prevented? […] Always handle raw poultry, beef, and pork accordingly: […] Wrap fresh meats in plastic bags at the market to prevent blood and juices from dripping on other foods. Refrigerate foods promptly; and do not keep food at room temperature. […] Never place cooked food on an unwashed surface that previously held raw beef, poultry, pork, fish, or seafood. […] Cutting boards and counters used for beef, poultry, pork, fish, or seafood preparation should be washed immediately after use to prevent cross contamination with other foods. […] Avoid eating raw or undercooked meats. While the juice color will usually change from red to gray when the meat is fully cooked, it is not a reliable test to assure it is safe to eat. […] Always check the temperature with a meat thermometer. Foods that reach the temperatures listed below or higher are fully cooked.

• #2 Salmonella Infections (for Parents) | Nemours KidsHealth

  https://kidshealth.org/en/parents/salmonellosis.html

  Some precautions can help prevent Salmonella infections. Be sure to: […] Cook poultry, meat, and seafood until well done. […] Cook eggs until yolks are firm. […] Don’t eat foods that contain raw eggs (such as Caesar salad, tiramisu, egg nog, and cookie dough). […] Wash all cutting boards, utensils, and counters that have touched raw poultry or meat. […] Make sure all milk products are pasteurized. […] Put leftovers in the refrigerator within 2 hours and use within 3–4 days. […] Keep your refrigerator at 40°F or lower and your freezer at 0°F or lower. […] Avoid contact with the poop of family pets, especially reptiles like turtles and iguanas. Wash hands well after handling an animal and make sure that no reptiles come near a baby. […] Everyone in your family should wash their hands well and often. This is especially important after going to the bathroom, and before preparing or eating foods.

• #2

  https://www.health.nsw.gov.au/Infectious/factsheets/Pages/salmonella.aspx

  Not storing food properly can allows the bacteria to grow. […] To prevent contamination: keep refrigerated foods at less than five degrees Celsius, keep hot foods above 60 degrees Celsius, foods should be quickly reheated until all parts of the food are steaming hot, thaw frozen foods in a fridge or microwave. […] To prevent the contamination of food: store raw foods (such as meat) in sealed containers in the bottom of the fridge or freezer to stop any fluid dripping or spilling onto other ready to eat food. Cover all foods in the refrigerator and freezer to protect them from contamination, use different chopping boards, trays, utensils and plates when preparing raw foods and ready to eat food. If you have only one chopping board wash it well in hot soapy water before reuse, thoroughly wash all dirt off any raw vegetables and fruits before preparing and eating them, dry dishes with a different cloth to that used for wiping hands or bench tops and wash dish cloths regularly. […] The NSW Food Authority is responsible for a range of food safety strategies to prevent salmonellosis and other food borne infections.

• #2 Salmonella: Causes, Symptoms, Risks, Treatment, and Prevention

  https://www.webmd.com/food-recipes/food-poisoning/what-is-salmonella

  Salmonella Prevention […] Salmonella can hide in a variety of foods, but you can do a lot of things to help ensure the bacteria stay away: […] Dont eat raw or undercooked eggs or meat. […] Dont eat or drink anything with unpasteurized milk or juice. […] Dont wash raw poultry, meat, or eggs before cooking. Washing can spread bacteria to other items and places in your kitchen. […] Wash raw fruits and vegetables well, and peel them if possible. […] Dont prepare food for other people if youre vomiting or have diarrhea. […] Refrigerate food properly, both before cooking it and after serving it. […] Wash your hands well with soap and warm water before and after handling food. […] Keep kitchen surfaces clean before preparing food on them. […] Dont mix cooked food with raw food or use the same utensils to prepare them. For example, dont use the same knife to cut raw chicken and then to slice mushrooms, and use different plates or cutting boards to slice them on. […] Cook meat to its correct minimum temperature. Use a food thermometer to be sure. […] Wash your hands with soap and water after touching animals, their toys, and their bedding.

• #2 Salmonella: Outbreaks, Causes, Symptoms & Treatment

  https://my.clevelandclinic.org/health/diseases/15697-salmonella

  You can greatly reduce your risk of salmonella by following safe food preparation practices and being careful around animals. […] Cooking and pasteurization kill Salmonella bacteria in foods. There are several ways to reduce your risk of salmonella while preparing food: […] Wash your hands with soap and water after touching animals (including pets) or their food, water bowls, litter boxes, poop, cages or toys. […] If you have a weakened immune system or are older than 65 or younger than 5, you shouldnt touch high-risk animals. […] Clean your pets habitat (like their aquarium, cage or terrarium) outside if possible. Don’t use the kitchen sink to clean your pets habitat, toys or bowls.

• #2 Salmonellosis – Disease Surveillance Epidemiology Program – MeCDC; DHHS Maine

  https://www.maine.gov/dhhs/mecdc/infectious-disease/epi/disease/salmonellosis.shtml

  Play safe around animals. Pets and other healthy animals, including those at petting zoos, farms, and fairs can carry Salmonella bacteria. The following tips will help you stay safe when it comes to our feathery and furry friends: Wash your hands thoroughly with running water and soap after touching pets and other animals. Do not kiss cats, dogs, chickens, turtles, or other pets and animals. Do not put your hands in your mouth after petting or playing with animals. Never eat or drink around high-risk animals (turtles, frogs, chickens, ducks) or in areas where they live and roam. Clean your pet’s bed, cage, and its contents (such as food and water bowls) outdoors. Use a bathtub and avoid using the kitchen sink, if possible. Take your pet to the veterinarian regularly. By keeping your pet healthy, you also keep yourself and your family healthy.

• #2 Salmonella Infection and Prevention – Mississippi State Department of Health

  https://msdh.ms.gov/page/14,25738,436.html

  Don’t put your hands in your mouth after petting or playing with animals. Keep other items that have come into contact with animals out of your mouth. […] Don’t kiss cats, dogs, chickens, turtles, lizards, or other pets or animals. […] Don’t let children younger than age 5, people with weakened immune systems, or older adults touch high-risk animals (like turtles, frogs, chickens, or ducks) or their belongings or habitats. […] Never eat or drink around high-risk animals or in areas where they live and roam. […] Clean your pet’s bed, living space, and belongings such as food and water bowls outdoors. If you must clean indoors, use a bathtub or large sink that can be cleaned and disinfected. Avoid using a kitchen sink, if possible. […] Visit the veterinarian regularly. By keeping your pet healthy, you also help to keep yourself and your family healthy.

• #2 Salmonella Infection in Pets & People: Symptoms, Prevention, and Treatment — River Landings Animal Clinic in Bradenton, Florida

  http://www.riverlandingsanimalclinic.com/news/salmonella-infection-symptoms-prevention-and-treatment

  The best way to prevent getting Salmonella from animals is to always wash your hands with soap and running water right after contact with these animals, their environments, or their stool. […] Wash your hands thoroughly with soap and water right after touching animals. […] Use running water and soap, if possible. […] Use hand sanitizer if running water and soap are not available. […] Use soap or a disinfectant to thoroughly clean any surfaces that have been in contact with animals. […] Clean your pets cage, terrarium, or aquarium and its contents (such as food and water bowls) outdoors, if possible. […] Use a bleach solution to clean and disinfect. […] Do not let children 5 years of age and younger, the elderly, or people with weakened immune systems handle or touch animals that can spread Salmonella.

• #2 Salmonella Infection in Pets & People: Symptoms, Prevention, and Treatment — River Landings Animal Clinic in Bradenton, Florida

  http://www.riverlandingsanimalclinic.com/news/salmonella-infection-symptoms-prevention-and-treatment

  Avoid keeping live poultry, amphibians, and reptiles in homes and facilities with children 5 years of age and younger or people with weakened immune systems. […] Never eat or drink around high-risk animals, or in areas where they live and roam. […] Keep animals away from areas where food and drinks are prepared, served, or stored. […] Persons 65 years of age and older and those with weak immune systems should wear disposable gloves if they have to clean their pets habitat.

• #2 Prevention Is Key: How To Protect Yourself During A Salmonella Outbreak – Doral Health & Wellness NY

  https://doralhw.org/2024/02/20/prevention-is-key-how-to-protect-yourself-during-a-salmonella-outbreak/

  Clean their coop regularly by wearing gloves and shoe protectors or shoes that only you use in the coop. […] Change their food and water daily. […] Wash your hands after you handle a chicken, collect eggs, or both. Additionally, you should wash your hands when you use a sink that isnt used for food preparation. […] Clean their feeding bowls and other items outdoors or in a sink that you dont use for food preparation and disinfect it with bleach. […] Dont keep birds in the house and away from areas including outdoor patios, where you prepare or eat food. […] Avoid eating, drinking, or smoking around the birds. […] Dont allow your children under age 5 around your birds and supervise other children and adults to ensure they handle birds safely. […] If any bird is sick, separate it from the rest of the birds and contact your veterinarian.

• #2 Is Salmonella Contagious? How It Spreads and When to Worry

  https://www.healthline.com/health/is-salmonella-contagious

  Salmonellosis is a highly infectious illness caused by the bacteria salmonella. […] The best prevention against the spread of salmonellosis is good personal hygiene. Be sure to thoroughly wash your hands before every meal and after every trip to the bathroom. […] The best way to prevent salmonellosis is by taking measures to minimize your exposure to Salmonella bacteria. Do the following to keep yourself from contracting the bacteria. These tips will also help you avoid transmitting salmonellosis to others if you already have it: […] Dont share anything with someone who has salmonellosis. Specifically, dont share anything of yours that touches your hands or mouth when you have it. […] Dont have sex if you or the other person has contracted the bacteria. […] Avoid sharing anything thats touched your mouth with anyone else until youre certain youre no longer carrying the bacteria.

• #2 How to Prevent Salmonella Infection

  https://www.verywellhealth.com/salmonella-prevention-1298788

  Ways to prevent a salmonella infection include practicing good hygiene (especially regular handwashing), following food safety guidelines, and understanding how it can spread from animals and pets. […] Preventing infection is especially important for those most at risk of a severe illness, including young children, the elderly, and those with weakened immune systems. […] Always wash your hands thoroughly with soap and water for at least 20 seconds after using the toilet, changing diapers, before eating, before preparing food, and handling animals or pets. […] A person who has salmonellosis should not prepare food or pour water for others until they have had no symptoms for 48 hours. […] A person who has salmonellosis should not return to work, child care, or school until they have had no symptoms for 48 hours.

• #2 Salmonella | Washington State Department of Health

  https://doh.wa.gov/you-and-your-family/illness-and-disease-z/salmonella

  How can we prevent salmonellosis? […] Wash your hands with soap and warm water before and after handling foods, after using the bathroom or changing a baby’s diaper, and after contact with animals. […] Make sure children, particularly those who handle pets, wash their hands properly. […] Do not allow reptiles in areas where you feed or bathe small children. […] Purchase only inspected eggs, and animal food products, and pasteurized milk and milk products. […] Wrap fresh meat and poultry in plastic bags at the market to prevent blood from dripping on other foods. […] Refrigerate foods promptly. […] Defrost meat and poultry in the refrigerator; minimize holding at room temperature. […] Wash cutting boards and counters used for meat or poultry preparation immediately after use to avoid cross contaminating other foods. […] Avoid eating raw or undercooked meats, poultry, and eggs, particularly when using a microwave oven. […] Never prepare food for other people if you have diarrhea. […] Do not swim in pools or lakes if you have diarrhea.

• #2 Salmonella Infection, Prevention, and Control | Pioneering Diagnostics

  https://www.biomerieux.com/us/en/education/resource-hub/scientific-library/food-safety-library/salmonella-scientific-library.html

  EU and US regulations specifically require that food business operators perform microbiological testing as appropriate when they are validating and verifying the effectiveness of their HACCP and GHP -based control systems (EU 852/2004; FDA, 2011). […] Salmonella spp. monitoring is specifically put in place i) by regulatory agencies for compliance and surveillance purposes (EU 625/2017; FDA, 2011) and ii) within concerned food sectors by business partners primarily for customer protection but also for the prevention of both mandatory product recall (FDA, 2011; EU 178/2002) and legal prosecution.

• #2 Salmonella infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/salmonella/symptoms-causes/syc-20355329

  The U.S. Department of Agriculture (USDA) oversees and updates inspection, sampling and testing programs for poultry and meat. The purpose is to cut the number of salmonella infections in the United States. […] You can avoid getting salmonella and spreading bacteria to others in several ways, including safely preparing food, hand-washing, avoiding contamination, and not eating raw meat, dairy or egg products. […] Preventive methods are especially important when preparing food or providing care for infants, older adults and people with weakened immune systems. […] Washing your hands thoroughly can help prevent the transfer of salmonella bacteria to your mouth or to any food you’re preparing. Wash your hands with soap and water for 20 seconds after you: […] To prevent cross-contamination: […] Homemade cookie dough, ice cream, mayonnaise, hollandaise sauce and eggnog all contain raw eggs. If you must consume raw eggs, make sure they’ve been pasteurized. […] Be sure to cook food thoroughly and refrigerate or freeze food promptly.

• #2 Salmonella Infections: An Update, Detection and Control Strategies | IntechOpen

  https://www.intechopen.com/chapters/1176569

  The potential of phages against the rise of antibiotic-resistant Salmonella is due to their bacteriolytic activity, stability at a wider range of salt concentrations, pH, temperature, environment-friendly, self-limiting nature, genetic amenability etc. […] Phytobiotics are plant extracts like herbs and spices which prevent food spoilage from contaminants, increase food shelf life and improve fortified food quality. […] Prebiotics, probiotics, synbiotics and postbiotics help prevent gut colonization by Salmonella. […] Tackling drug-resistant Salmonella requires a multi-pronged approach on several fronts. […] One health approach with a view of integrating surveillance and collaboration across human, animal, environmental and other relevant sectors like food industries is one of the key measures in tackling the menace of AMR.

• #2

  https://consensus.app/questions/salmonella-infection-treated/

  Probiotic yeasts show potential in preventing and treating Salmonella infections, but further studies are needed to determine their mechanisms, efficacy, and delivery methods. […] Antibiotic-free strategies, such as feeding-based and non-feeding-based strategies, can effectively control Salmonella infection in poultry, reducing dependency on existing antimicrobial substances. […] Probiotics show potential in preventing and treating Salmonella infections through various mechanisms, including non-immune and immune responses. […] Phage therapy shows promise as an environmentally friendly, cost-effective, and sustainable alternative to antibiotics for controlling antimicrobial-resistant Salmonella in poultry. […] Development of a Phage Cocktail to Target Salmonella Strains Associated with Swine. […] A novel three-phage cocktail effectively controls Salmonella infection in poultry and pigs, potentially offering a biocontrol strategy to curtail the infection before products are accessible for consumption.

• #2

  https://www.healthychildren.org/English/health-issues/conditions/infections/Pages/Salmonella-Infections.aspx

  Salmonella infections can often be prevented by practicing good hygiene techniques during food preparation, as well as regular hand washing. Be sure to thoroughly cook eggs, poultry and ground beef. Hands should always be washed after playing with pets, especially lizards and pet turtles. […] If your child has a problem with their immune system: Avoid reptiles used as pets, such as lizards and snakes. Children with sickle cell anemia are at risk for Salmonella infection of the bones. Families of these children should avoid having reptiles and amphibians as pets. […] If you plan travel to an area where typhoid exists: Make an appointment with your doctor (preferably 1-2 months before travel) to discuss vaccination against the infection.

• #2 Salmonellosis in Animals – Digestive System – Merck Veterinary Manual

  https://www.merckvetmanual.com/digestive-system/salmonellosis/salmonellosis-in-animals

  Carriers of salmonellosis and contaminated feedstuffs and environments are major challenges to control and prevention. […] The principles of control include both preventing the introduction of salmonellosis to a herd and limiting its transmission within a herd. […] Every effort must be made to prevent the introduction of Salmonella carriers to a herd. […] In an outbreak of salmonellosis, the following procedures should be implemented: Identify infected animals, and either cull or isolate them from the herd. […] Protect feed and water supplies from fecal contamination. […] Consider vaccinating the herd, particularly in an outbreak involving pregnant cattle, pigs, or laying poultry. […] Salmonellae are facultative intracellular bacteria; therefore, live vaccines would be presumed necessary for optimal immune protection against salmonellosis.

• #2 Prevention Is Key: How To Protect Yourself During A Salmonella Outbreak – Doral Health & Wellness NY

  https://doralhw.org/2024/02/20/prevention-is-key-how-to-protect-yourself-during-a-salmonella-outbreak/

  Ensure your birds get all recommended vaccines to prevent infections. […] If you use chicken manure for garden compost, then you must cure it for at least 45 days (about 1 and a half months) before use. […] Dont kiss backyard poultry, or snuggle them especially, before touching your face or mouth. […] If you consume homegrown eggs, then use these safety tips: […] Collect eggs each morning and afternoon. […] Clean them outdoors with a brush or cloth. […] Throw away cracked or dirty eggs. […] Refrigerate eggs for two hours or less. […] If you sell your eggs, follow all local regulations and licensing requirements. And if you eat homegrown eggs, cook them thoroughly and dont consume them raw. […] Travel: […] If youre planning to travel, make sure you talk with your healthcare provider or visit a travel health clinic 6 weeks (about 1 and a half months) before you travel to learn what guidelines you should follow before and after travel, including:

• #2 Salmonellosis

  https://www.ecdc.europa.eu/en/salmonellosis

  Salmonella can infect anyone but infants, older or frail individuals are more at risk of severe illness. […] Although there are safety measures in place in our food chains, the best ways to reduce the risk of salmonellosis are: maintaining hand hygiene, handling and preparing food correctly, separating raw and cooked ingredients, cooking food thoroughly, keeping food at safe temperatures, washing vegetables.

• #2 RSPH | Guest blog: Salmonella: facts and prevention strategies

  https://www.rsph.org.uk/about-us/news/guest-blog-salmonella-facts-and-prevention-strategies.html

  Salmonella are common bacteria that cause food poisoning. The World Health Organisation (WHO) estimates 93.9 million cases of gastroenteritis due to Salmonella occur annually, and non-typhoidal salmonellosis (the disease caused by Salmonella infection) causes 155,000 deaths each year worldwide. […] It is vital for us to understand how bacteria such as Salmonella spread and how to avoid infection within the home and workplace. Prevention requires control measures at all stages of the food chain, from agricultural production, to processing, manufacturing and preparation of foods in both commercial establishments and at home. […] Tips for reducing the spread of Salmonella at home and in the workplace: Keep ready-to-eat food separate from raw meat, poultry and unwashed vegetables in the fridge

• #2 Salmonella Infection (Salmonellosis) Follow-up: Further Outpatient Care, Deterrence/Prevention, Complications

  https://emedicine.medscape.com/article/228174-followup

  Salmonella bacteria primarily are transmitted orally. Disease prevention consequently includes proper sanitation and hygiene, and the avoidance of insufficiently cooked or mishandled food. […] To reduce the incidence of Salmonella infections, concerted efforts are needed throughout the food supply chain, from farm to processing plant to kitchen. Recognizing the need to prevent Salmonella contamination of poultry products and other meats, the US Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) launched a Salmonella initiative in 2006, with enhancements in 2008. […] Salmonella outbreaks associated with exposure to small turtles highlight the importance of enforcing a 1975 prohibition on their sale and distribution in the United States. […] Persons should be aware that dry dog and cat food can be contaminated with Salmonella and should not be handled or stored in areas where human food is prepared or consumed.

• #2 Foodborne Infections and Salmonella: Current Primary Prevention Tools and Future Perspectives

  https://www.mdpi.com/2076-393X/13/1/29

  Salmonellosis prevention is based on hygienic and behavioral rules related to food handling that aim to reduce the risk of infection. […] However, no vaccine against NTS is available for human use. This aspect, in addition to the increase in multidrug-resistant strains and the high morbidity, mortality, and socioeconomic costs of NTS-related diseases, makes the development of new prevention and control strategies urgently needed. […] To reduce the incidence of food zoonoses, such as salmonellosis, preventive measures must be adopted during the production, processing, handling, and distribution of food of animal origin. […] The complexity of the food industry system highlights the importance of a „One Health” approach, according to which human, animal, and environmental health cannot be addressed as distinct and separate issues.

• #3 Salmonella infection – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/salmonella/symptoms-causes/syc-20355329

  The U.S. Department of Agriculture (USDA) oversees and updates inspection, sampling and testing programs for poultry and meat. The purpose is to cut the number of salmonella infections in the United States. […] You can avoid getting salmonella and spreading bacteria to others in several ways, including safely preparing food, hand-washing, avoiding contamination, and not eating raw meat, dairy or egg products. […] Preventive methods are especially important when preparing food or providing care for infants, older adults and people with weakened immune systems. […] Washing your hands thoroughly can help prevent the transfer of salmonella bacteria to your mouth or to any food you’re preparing. Wash your hands with soap and water for 20 seconds after you: […] To prevent cross-contamination: […] Homemade cookie dough, ice cream, mayonnaise, hollandaise sauce and eggnog all contain raw eggs. If you must consume raw eggs, make sure they’ve been pasteurized. […] Be sure to cook food thoroughly and refrigerate or freeze food promptly.

• #3 Infectious disease researcher discusses the spread, treatment, prevention of drug-resistant Salmonella

  https://medicalxpress.com/news/2023-11-infectious-disease-discusses-treatment-drug-resistant.html

  The spread of extensively drug-resistant Salmonella in Canada has prompted serious public health concern. […] Here, Coombes gives a 101 on the ubiquitous, disease-causing bacteria and offers tips to keep you safe from infection. […] A lot of Salmonella prevention comes down to having good personal and food hygiene. This means strict handwashing and ensuring that you don’t cross-contaminate utensils or other food-prep instruments. Handwashing during food preparation is particularly important, but you should also wash your hands when you return from public places or use the restroom. […] As such, prevention is really the best medicine for bacteria like Salmonella.

• #3

  https://oklahoma.gov/health/health-education/acute-disease-service/food-safety-and-foodborne-diseases/salmonella.html

  Salmonella may be transmitted from person to person when vomiting and/or diarrhea is present. Someone experiencing vomiting and/or diarrhea should not enter public spaces until 24 hours after those symptoms have stopped. This includes children in daycare and school settings. People who handle food should NEVER work while they are experiencing these symptoms. In addition to being symptom free for 24 hours, people who work in food service or a health care setting may need to meet additional requirements through their employer before returning to work.

• #3 Salmonella Infection (Salmonellosis) | Spokane Regional Health District

  https://srhd.org/health-topics/diseases-conditions/salmonella-infection-salmonellosis

  Do not eat raw or undercooked eggs, poultry or meat. Be aware that there may be raw eggs in homemade sauces, salad dressings, and desserts. […] Wash and sanitize all cutting boards, surfaces, and utensils after they have touched raw eggs, poultry or meat. […] Thoroughly wash hands after handling raw eggs, poultry or meat and before handling other food products. […] People infected with salmonellosis should avoid cooking or serving food or drinks to others. […] Anyone who handles animals especially baby animals, reptiles and animals with diarrhea, should wash their hands immediately afterwards. Children who handle animals may require close supervision to ensure that they have washed thoroughly. […] Wash hands thoroughly after using the bathroom and after changing diapers. Avoid direct and indirect contact between reptiles and infants or immunocompromised persons. […] There is no vaccine available to prevent salmonellosis.

• #3 Salmonella Infection, Prevention, and Control | Pioneering Diagnostics

  https://www.biomerieux.com/us/en/education/resource-hub/scientific-library/food-safety-library/salmonella-scientific-library.html

  Food business operators along the food chain must consider their business specificities, design and implement their tailor-made HACCP- based control systems and Good Hygiene Manufacturing practices as required by US and EU regulations (FDA 21CFR 1 et al., 2015; 9CFR304 et al., 1996; EU 852/2004). […] Salmonella spp. which is consistently a hazard more than reasonably likely to occur shall be part of most of the food industries HACCP or food safety plans to prevent the adulteration of foodstuffs (EU 178/2002; Federal Food, Drug Cosmetic Act, 1938; FDA-FSMA, 2011). Additional regulatory measures for the control of the most public-health significant Salmonella serotypes such as Enteritidis and Typhimurium have been set up in the EU and in the US (read the specific article: Salmonella Enteritidis and Typhimurium factsheet).

• #3 Salmonella Infection, Prevention, and Control | Pioneering Diagnostics

  https://www.biomerieux.com/us/en/education/resource-hub/scientific-library/food-safety-library/salmonella-scientific-library.html

  EU and US regulations specifically require that food business operators perform microbiological testing as appropriate when they are validating and verifying the effectiveness of their HACCP and GHP -based control systems (EU 852/2004; FDA, 2011). […] Salmonella spp. monitoring is specifically put in place i) by regulatory agencies for compliance and surveillance purposes (EU 625/2017; FDA, 2011) and ii) within concerned food sectors by business partners primarily for customer protection but also for the prevention of both mandatory product recall (FDA, 2011; EU 178/2002) and legal prosecution.

• #3 Salmonella infection – prevention and treatment by antibiotics and probiotic yeasts: a review | Microbiology Society

  https://www.microbiologyresearch.org/content/journal/micro/10.1099/mic.0.000709

  Global Salmonella infection, especially in developing countries, is a health and economic burden. […] However, there are issues with probiotics, including their potential to be opportunistic pathogens and antibiotic-resistant carriers, and their antibiotic susceptibility if used as complementary therapy. Clinical trials, animal trials and in vitro investigations into the prophylactic and therapeutic efficacies of probiotics have demonstrated antagonistic properties against Salmonella and other enteropathogenic bacteria. […] Nonetheless, there is a need for further studies into the potential mechanisms, efficacy and mode of delivery of yeast probiotics in Salmonella infections. This review discusses Salmonella infections and treatment using antibiotics and probiotics.

• #3

  https://www.prevention.com/food-nutrition/a19829617/what-is-salmonella/

  3. Don’t cook for others when you’re sick. If you have a sudden onset of diarrhea that you didn’t anticipate, don’t be the food preparer for your house for those days, advises Dr. Pimentel. […] 4. Be picky at buffets. Always look where the flame is underneath and scoop your food from where that flame is because that food is probably at the correct temperature to kill bacteria. […] 5. Avoid unpasteurized foods. The problem is that cattle can shed salmonella as well as other bacteria and unpasteurized milk can then be contaminated, says Dr. Fang. […] 6. Wash hands after touching pets or scooping their poop. Animals can carry salmonella and Dr. Fang says reptiles (including turtles and iguanas) are a common source of the bacteria. […] 7. Be extra cautious when traveling. Many countries do not have the stringent regulations and monitoring for foodborne illnesses that we have in the U.S., according to Dr. Fang.

• #3 Salmonella Infections: An Update, Detection and Control Strategies | IntechOpen

  https://www.intechopen.com/chapters/1176569

  The potential of phages against the rise of antibiotic-resistant Salmonella is due to their bacteriolytic activity, stability at a wider range of salt concentrations, pH, temperature, environment-friendly, self-limiting nature, genetic amenability etc. […] Phytobiotics are plant extracts like herbs and spices which prevent food spoilage from contaminants, increase food shelf life and improve fortified food quality. […] Prebiotics, probiotics, synbiotics and postbiotics help prevent gut colonization by Salmonella. […] Tackling drug-resistant Salmonella requires a multi-pronged approach on several fronts. […] One health approach with a view of integrating surveillance and collaboration across human, animal, environmental and other relevant sectors like food industries is one of the key measures in tackling the menace of AMR.

• #3 RSPH | Guest blog: Salmonella: facts and prevention strategies

  https://www.rsph.org.uk/about-us/news/guest-blog-salmonella-facts-and-prevention-strategies.html

  Salmonella are common bacteria that cause food poisoning. The World Health Organisation (WHO) estimates 93.9 million cases of gastroenteritis due to Salmonella occur annually, and non-typhoidal salmonellosis (the disease caused by Salmonella infection) causes 155,000 deaths each year worldwide. […] It is vital for us to understand how bacteria such as Salmonella spread and how to avoid infection within the home and workplace. Prevention requires control measures at all stages of the food chain, from agricultural production, to processing, manufacturing and preparation of foods in both commercial establishments and at home. […] Tips for reducing the spread of Salmonella at home and in the workplace: Keep ready-to-eat food separate from raw meat, poultry and unwashed vegetables in the fridge

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