Health Indicator Report of Foodborne Illness - Salmonella Infections
Salmonellosis is an infectious disease caused by ''Salmonella'' bacteria. Most persons infected with ''Salmonella'' develop diarrhea, fever, and abdominal cramps 12-72 hours after exposure. The illness usually lasts 4-7 days and most persons recover without treatment. In some patients, the ''Salmonella'' infection may spread from the intestines to the bloodstream and can lead to hospitalization or death unless the person is treated promptly. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
The infection is acquired by eating or drinking food contaminated with ''Salmonella'' bacteria. Illness may also be spread by direct contact with an infected person or animal. ''Salmonella'' bacteria are commonly found in food products such as eggs, egg products, meats, poultry, unpasteurized dairy products, and contaminated produce. Domestic animals including poultry (especially baby ducks and chicks), reptiles (e.g., lizards and snakes), amphibians (especially turtles), and farm animals (e.g., cattle and pigs) may carry the bacteria.
Rate of Reported Confirmed and Probable Salmonella Cases in Utah by Local Health District, 2022
Notes
The Utah rates are derived from Utah communicable disease surveillance and Kem C. Gardner Policy Institute population estimates. Data are preliminary and may change. The CSTE case definition includes all confirmed and probable cases of ''Salmonella''.Data Sources
- Utah Department of Health and Human Services Office of Communicable Diseases
- For years 2020 and later, the population estimates are provided by the Kem C. Gardner Policy Institute, Utah state and county annual population estimates are by single year of age and sex, IBIS Version 2022
Definition
Number of reported culture-confirmed and probable cases of ''Salmonella'' infections per 100,000 population per year.Numerator
Number of reported culture-confirmed and probable cases of salmonellosis per year.Denominator
Total Utah population per year.How Are We Doing?
The number of reported ''Salmonella'' infections in Utah decreased from 22.2 cases per 100,000 person-years in 2000 to 11.6 per 100,000 person-years in 2022. The 5-year average for ''Salmonella'' infections for 2018-2022 in Utah is 10.7 cases per 100,000 person-years. Recent national investigations have identified outbreaks of ''Salmonella'' linked to produce, meat, flour, backyard poultry, turtles, and a variety of other sources. See [https://www.cdc.gov/salmonella/outbreaks.html] for a more complete list of national ''Salmonella'' outbreaks.How Do We Compare With the U.S.?
Between 2000 and 2020, ''Salmonella'' infection rates in Utah have generally been lower than ''Salmonella'' infection rates in the United States, with the exception of 2000 and 2005.What Is Being Done?
Per the Communicable Disease Rule R386-702-3, health care providers and laboratories are required to report salmonellosis cases to the Office of Communicable Diseases or a local health department and to submit isolates for each case to the Utah Public Health Laboratory. The Office of Communicable Diseases assists local health departments with the investigation of cases and outbreaks and implementation of control measures to prevent further cases. Local health departments make an attempt to interview every case of salmonellosis reported to public health. Information gathered during these interviews includes food history, water exposure, animal exposure, travel history, and contact with ill individuals. Data from these interviews are analyzed and used to identify outbreaks and common sources of infection. The Utah Public Health Laboratory performs whole genome sequencing on each submitted isolate. Test results are combined with interview data to help identify outbreaks. Some general guidelines to prevent the spread of ''Salmonella'' include the following: *Always refrigerate meat, cook meats completely, and never eat raw meat. *Always refrigerate eggs and cook eggs and food containing raw eggs completely. Never eat dough, batter, sauces, ice cream, or other foods that contain raw eggs. *Use only pasteurized milk and juices. *Carefully wash hands before and after preparing food, after using the toilet, changing diapers, or touching animals. [[br]] Visit [http://www.cdc.gov/handwashing/] for good hand washing techniques.Available Services
Foodborne disease outbreaks and other outbreaks are investigated primarily by local health departments in collaboration with Utah Department of Health and Human Services as needed. For more information regarding local health departments in Utah, visit: [http://www.ualhd.org/]. To report a foodborne illness, please visit: [http://igotsick.health.utah.gov].
Page Content Updated On 02/06/2024,
Published on 03/06/2024
