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Salmonella bacteria love wet environments shielded from the sun. They have the remarkable ability to survive under adverse conditions. They survive between the pH’s of 4 to 8+, and can grow between 8 and 45 C.
The main niche of Salmonella serovars is the intestinal tract of humans and farm animals. It can also be present in the intestinal tract of wild birds, reptiles, and occasionally insects. Feedstuff, soil, bedding, litter, and fecal matter are commonly identified as sources of Salmonella contamination in farms [7–10].
Infants, adults aged 65 and older, and people with a weakened immune system are the most likely to have severe infections.
People commonly get infected with Salmonella by eating contaminated food, such as:
Salmonella is spread by the fecal-oral route and can be transmitted by • food and water, • by direct animal contact, and • rarely from person-to-person. An estimated 94% of salmonellosis is transmitted by food. Humans usually become infected by eating foods contaminated with feces from an infected animal.
Salmonella Prevention Don’t wash raw poultry, meat, or eggs before cooking. Wash raw fruits and vegetables well, and peel them if possible. Don’t prepare food for other people if you’re vomiting or have diarrhea. Refrigerate food properly, both before cooking it and after serving it.
Most people recover without specific treatment. Antibiotics are typically used only to treat people with severe illness. Patients should drink extra fluids as long as diarrhea lasts. In some cases, diarrhea may be so severe that the person needs to be hospitalized.
Salmonella infection is caused by a group of salmonella bacteria called Salmonella. The bacteria are passed from feces of people or animals to other people or animals. Contaminated foods are often animal in origin. They include beef, poultry, seafood, milk, or eggs.