PHOM Indicator Profile Report of Foodborne Illness - Salmonella Infections

Why Is This Important?

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.

Data Notes

The Utah rates are derived from Utah communicable disease surveillance and Kem C. Gardner Policy Institute population estimates. The U.S. rates are derived from the Centers for Disease Control and Prevention Morbidity and Mortality Weekly Report Summary of Notifiable Diseases. Utah and U.S. data are preliminary and may change. The CSTE case definition includes all confirmed and probable cases of ''Salmonella''. There are no finalized national reports past 2020.

Risk Factors

All age groups can be infected with ''Salmonella'', but young children, the elderly, and those with compromised immune systems are the most severely affected.

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.

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.