Food safety
SALMONELLA EXPLAINED The bacteria Salmonella often hits news headlines for causing severe food poisoning outbreaks. Most recently, outbreaks have been linked to red onions and peaches, both imported from the U.S. Usually, about 6,000-12,000 cases of Salmonella are reported each year in Canada, and thousands more are not reported.
WHAT IS SALMONELLA Salmonella is a group of bacteria that commonly cause a foodborne illness called salmonellosis. You can’t see, smell or taste it. Most people who get infected with Salmonella get the bacteria from contaminated food or water. Contamination typically happens after infected feces comes into contact with animals, crops or water and people then consume or touch those items and don’t wash their hands. Humans and animals typically have some Salmonella bacteria in their stomach and intestines, but stomach acid and intestinal bacteria generally kill the Salmonella before it has the opportunity to invade cells and replicate. Or, the Salmonella simply exit the digestive tract before it causes problems.
WHO’S MORE AT RISK? Children, especially those under 5, are more likely than adults to get sick from salmonella. Older adults and people with weak immune systems are also more likely to be infected. Other risk factors include: • International travel: Salmonella is more common in places with poor sanitation. • Taking certain drugs: Cancer drugs or steroids can weaken your immune system. Antacids lower how much acid is in your stomach, which makes it easier for salmonella to survive there. Antibiotics can kill “good” bacteria in your body and make an infection harder to fight. • Inflammatory bowel disease: This can damage the lining of your intestines, making it easier for salmonella to take hold. 16 | THE BOTTOM LINE October 2020
~ SUSAN BATSFORD/R.I.B.A.
