Water Health Educator
Water Health Educator
Promoting advocacy for access to clean water
Disease Focus: Salmonella, Salmonella Typhi
Typhoid Fever: A Brief
By Nicole Kraatz
Typhoid fever is an acute illness caused by the bacterium Salmonella typhi. The causative bacteria was first isolated in 1880 by Karl Erberth. The disease is transmitted via the oral-fecal route and is only known to affect humans. Currently in the United States, there are about 5,700 cases of typhoid fever reported annually. Most of the cases reported are acquired by traveling to developing countries. This disease can be life threatening.
The general incubation period for typhoid fever is about 1-2 weeks, with the illness itself lasting for around 3-4 weeks. Some of the symptoms of the disease may include headaches, decreased appetite, high fever and diarrhea. Additional symptoms of the disease are chest congestion, abdominal pains and rashes. Because the disease is transmitted via the oral-fecal route, patients can become infected by eating or drinking contaminated items being handled by infected persons. The bacteria then infects the bloodstream as well as the small intestine and other organ systems and tissue. The disease is treated with antibiotics. Those in developing countries such as Asia, Africa and Latin America where sanitation systems are compromised are the most vulnerable for contracting the disease.
One of the most effective ways to prevent the spread of typhoid fever is practicing proper hygiene protocol, such as hand washing and boiling unclean water. Also, having proper waste management, water purification, and treatment of the sick can drastically decrease the chance of spreading the bacteria. There are also vaccines in order to prevent the spread of typhoid fever, especially before traveling to an area where typhoid fever is prevalent.
Salmonella outbreak in France
By Nora Rideg
Salmonellosis, caused by Salmonella bacteria, spreads through the fecal-oral route. Common sources include raw or undercooked meats, unwashed fruits and vegetables, egg-based products, unpasteurized milk-based products, and contaminated water. In France, Salmonella is the most commonly identified pathogen in collective foodborne infections, responsible for 51% of cases in 2018, affecting 14,742 people. The French National Reference Center for Escherichia coli, Shigella, and Salmonella isolates between 10,000 and 11,000 cases of Salmonella each year, with S. Enteritidis and S. Typhimurium being the most common serotypes.
In 2019, France experienced a significant rise in foodborne outbreaks, with Salmonella emerging as the most commonly confirmed pathogen. Among the 1,783 outbreaks reported by Santé publique France, Salmonella was responsible for over a third, causing 807 illnesses and 161 hospitalizations. Most of these outbreaks happened from June to September, primarily involving Salmonella Typhimurium and Salmonella Enteritidis.
In 2022, nearly 66,000 cases of salmonellosis were reported across the EEA, with France having the highest number. There were 1,924 incidents in France, affecting 16,763 people, leading to 643 hospitalizations and 17 deaths. Salmonella was the most frequently confirmed pathogen, responsible for 158 outbreaks with 975 illnesses and 165 hospitalizations. Many outbreaks were traced back to mixed foods or cooked meals, prompting authorities to take corrective measures and issue product recalls.
Recently, nearly 50 people have fallen ill with Salmonella infections in France after consuming dry-cured sausage from Spain. Out of the 45 affected individuals, 27 are children, showing how vulnerable younger people are to foodborne illnesses. The problem was linked to Monophasic Salmonella Typhimurium strains found in fuet from the Spanish company Embutidos Caula SL, which has since been recalled. Vulnerable groups like infants, seniors, and those with weakened immune systems are at higher risk of severe illness. Symptoms like diarrhea, abdominal cramps, and fever can appear within 12 to 72 hours of eating contaminated food. While healthy adults usually recover in about a week, those in vulnerable groups might need hospitalization due to more severe complications.
Preventative measures against Salmonella infection include thorough hand washing, proper cooking of food, avoiding unpasteurized products, and maintaining good hygiene. It is important for vulnerable groups like the elderly, infants, and pregnant women, to avoid eating raw or undercooked eggs. Cooking meat properly at a temperature of at least 65°C for 5 to 6 minutes is crucial. Also, frozen burgers should be cooked from frozen to prevent bacteria growth, and keeping eggs refrigerated and chilling any food containing raw eggs is also recommended.
References:
Institut Pasteur. (2023h, October 4). Salmonella infection. https://www.pasteur.fr/en/medical-center/disease-sheets/salmonella-infection
Food Safety News. (2021b, July 18). Mainly children ill in French salmonella outbreak. https://www.foodsafetynews.com/2021/07/mainly-children-ill-in-french-salmonella-outbreak/
Gagliardi, J. (2023, December 20). Salmonellosis cases reported in Europe 2022. Statista. https://www.statista.com/statistics/630954/salmonellosis-cases-reported-europe/dborne-outbreaks/
Jewell, T. (2023, April 11). Is salmonella contagious? how it spreads and when to worry. Healthline. https://www.healthline.com/health/is-salmonella-contagious
Whitworth, J. (2024, February 26). Outbreaks hit record high in France in 2022. Food Safety News. https://www.foodsafetynews.com/2024/02/outbreaks-hit-record-high-in-france-in-2022/#google_vignette