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Food Born Illness

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Salmonellosis, a Food Borne Illness
SCI/163
March 26, 2012
Dr. Cornelia White

Abstract
This paper explains the food borne illness known as Salmonellosis, the bacteria Salmonella. Citing references from the Center for Disease Control and Prevention as well as the Journal of Environmental Health by Rebecca Berg, this paper goes in depth on the bacteria. A reader will learn where the bacteria originates, how it is transmitted, what steps can be taken for prevention, and one of the largest outbreaks in the United States in the last ten years. Keywords: Salmonella, bacteria

Salmonellosis, a Food Borne Illness Salmonellosis is known to have approximately 40,000 recorded cases in the United States every year. With so many people not reporting their symptoms, this number could be thirty percent higher. Salmonellosis is an infection with the bacteria known as Salmonella. Salmonella was discovered and also named over 100 years ago by an American scientist named Salmon. Salmonella is a bacterium that lives in the intestines of humans and animals; it is generally contracted by eating food contaminated with animal feces. It also can be contracted by coming into contact with human feces, specifically after a food handler uses a bathroom without washing their hands with soap and water. Contaminated foods most often come from animal sources, such as different poultry, beef, pork, eggs, dairy, and even vegetables. Salmonella also can be contracted from pet feces. Symptoms of Salmonella are often harder to detect because the symptoms are similar to many other food borne illnesses. The most common symptoms are diarrhea, nausea, vomiting, fever, and abdominal cramping. These symptoms can be narrowed down to Salmonella by a series of blood tests. Most often there is no treatment for Salmonella poisoning other than drinking fluids. In

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