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Salmonella Food Poisoning

Causative Agents

Salmonella group of bacteria. People become infected by ingesting foods contaminated with the bacterium.


  • Humans
  • Pests (rodents, flies and cockroaches)
  • Wild animals
  • Pets

Food Implicated

  • Poultry and Poultry products
  • Meat and meat products
  • Egg and egg products
  • Milk and milk products
  • Dairy products (cheese, cream, custard)

Mode of Spread

  • Cross contamination between contaminated raw food and cooked food during storage or food preparation.
  • Food handler contaminated from pets (hands to mouth)


  • Fever
  • Diarrhoea – usually liquid and not contain any mucus or blood
  • Stomach ache/abdominal cramps
  • Vomiting
  • Nausea

Onset of illness

6 – 72 hours (usually 12 – 36 hours)


  • Cook meat, poultry and eggs thoroughly
  • Avoid eating raw and undercooked meat/steak
  • Separate raw and cooked food in a separate container
  • Use different utensils (chopping board, knives) for raw and cooked food
  • Wash hand thoroughly before, during and after all food preparation
  • Hand washing is also important after handling and playing with pets
Last reviewed : 19 April 2012
Writer : Dr.A’aisah bt. Senin
Norrani bt. Eksan
Reviewer : Sanimah binti Abdul Rahman