Salmonella: What It Is, How It Affects You & How to Stay Safe
Salmonella is a type of bacteria that can make you sick after you eat contaminated food. It’s one of the leading causes of food‑borne illness in the UK, and you don’t need a fancy lab to catch it – a simple rotten egg or undercooked chicken can do the trick.
Most people notice symptoms within 6 to 72 hours. You’ll feel a stomachache, runny bowel, fever, and sometimes nausea or vomiting. The illness usually lasts a few days, but dehydration can become a real problem if you lose too much fluid.
How You Can Get Infected
Here are the everyday items that commonly hide salmonella:
- Raw or lightly cooked poultry, especially chicken and turkey.
- Eggs that aren’t fully cooked – think soft‑boiled or poached.
- Unpasteurised milk and dairy products.
- Fresh produce that’s been washed with contaminated water.
- Pet reptiles and amphibians – their cages can be a hidden source.
Cross‑contamination is a big culprit. Using the same cutting board for raw chicken and a salad without cleaning it first can spread the bacteria around your kitchen.
What to Do If You Think You Have Salmonella
If you notice the classic stomach cramps, diarrhoea and fever, keep hydrated. Oral rehydration solutions or even a simple mix of water, a pinch of salt, and sugar work well. Most healthy adults recover without antibiotics, but doctors might prescribe them if the infection spreads or you’re at higher risk.
High‑risk groups include the very young, elderly, and anyone with a weakened immune system. If you fall into one of these categories, or if symptoms last more than a week, see a GP promptly.
Testing is straightforward: a stool sample sent to a lab can confirm salmonella. The result helps the doctor decide if medication is needed.
While you’re recovering, avoid spreading the bug. Wash your hands thoroughly with soap after using the bathroom and before handling food. Disinfect kitchen surfaces with hot soapy water or a bleach solution.
Preventing salmonella is mostly about good food handling:
- Cook poultry to at least 75°C (165°F). Use a meat thermometer if you’re unsure.
- Cook eggs thoroughly – the yolk should be firm.
- Buy pasteurised dairy products.
- Wash fruits and vegetables under running water; scrub harder produce with a brush.
- Keep raw meat separate from ready‑to‑eat foods in your fridge.
- Clean pet habitats regularly and wash your hands after handling reptiles.
By sticking to these simple steps, you cut the risk of salmonella dramatically. Remember, most cases are mild, but staying safe means you won’t waste time dealing with a nasty stomach bug.
