An infographic illustrating how Salmonella bacteria spread from the farm * Contaminated food, often having no unusual look or smell * Poor kitchen hygiene, especially problematic in institutional kitchens and restaurants because this can lead to a significant outbreak * Excretions from either sick or infected but apparently clinically healthy people and animals (especially dangerous are caregivers and animals) * Polluted surface water and standing water (such as in shower hoses or unused water dispensers) * Unhygienically thawed poultry (the meltwater contains many bacteria) * An association with reptiles (pet tortoises, snakes, iguanas, and aquatic turtles) is well described. * Amphibians such as frogs Salmonella bacteria can survive for some time without a host; they are frequently found in polluted water, with contamination from the excrement of carrier animals being particularly important. The European Food Safety Authority highly recommends that when handling raw turkey meat, consumers and people involved in the food supply chain should pay attention to personal and food hygiene. An estimated 142,000 Americans are infected each year with Salmonella Enteritidis from chicken eggs, and about 30 die. The shell of the egg may be contaminated with Salmonella by feces or environment, or its interior (yolk) may be contaminated by penetration of the bacteria through the porous shell or from a hen whose infected ovaries contaminate the egg during egg formation. Nevertheless, such interior egg yolk contamination is theoretically unlikely. Even under natural conditions, the rate of infection was very small (0.6% in a study of naturally contaminated eggs and 3.0% among artificially and heavily infected hens).
Salmonellosis
Gastroenteritis
Shigellosis
Brucellosis
Bartonellosis
Bacillary dysentery
Listeriosis
Rotaviral gastroenteritis