1. Chef James
Food Borne Illness

2. Salmonella
Infected food, often having an unusual color or odor that is then consumed; Poor kitchen hygiene; Excretions from either sick or infected but apparently healthy people and animals (especially endangered are caregivers and animals); Polluted surface water and standing water (such as in shower hoses or unused water dispensers); Unhygienic thawed fowl (the melt water contains many bacteria.
UNCOOKED

3. Symptoms and Onset Time
Symptoms of salmonella include diarrhea, fever, and abdominal cramps. They develop 12 to 72 hours after infection, and the illness usually lasts 4 to 7 days. Most people recover without treatment. But diarrhea and dehydration may be so severe that it is necessary to go to the hospital. Older adults, infants, and those who have impaired immune systems are at highest risk.

4. Common Places the Virus is Found
Chicken
Standing Water
Unused Faucets
Excretions from infected animals or people.

5. Transmission of Salmonella in Food
Salmonella is transmitted by fecal-->oral spread. You get salmonella by eating food or drinking beverages that have been contaminated with feces from infected people or animals. You can also get it if you contaminate your own hands cleaning up animal droppings or handling raw poultry and meat then eating with your hands or putting your hands in your mouth. The bacteria may be easily spread within the family and between small children. Once food has been contaminated, the bacteria can live on it and if the contaminated item is not refrigerated the bacteria will multiply increasing the risk of illness. Heat destroys the bacteria.

6. Prevention of Salmonella
Cook all poultry to correct temperature.
Wash hands after touching feces (even with gloves or towel).
Sanitize surfaces raw meat has touched.
Never cross-contaminate raw meats and other foods.

7. THE SALMONELLA VIRUS

8. Sources