Health experts estimate the true prevalence of cases of Salmonella to exceed 2 million. Signs and symptoms include abdominal pain, fever, and diarrhea. They appear 8 - 48 hrs. after ingestion and lasts 1-4 days. It won't kill you, even though you wish it would. Many cases are mistaken for intestinal flu.
High protein foods such as meat, poultry, fish and eggs are most commonly associated with Salmonella. However, any food that becomes contaminated and is then held at improper temperatures can cause salmonellosis. Salmonella are destroyed at cooking temperatures above 150 degrees F. The major causes of salmonellosis are contamination of cooked foods and insufficient cooking. Contamination of cooked foods or raw produce occurs from contact with surfaces or utensils that were not properly washed after use with raw products. Always use a bleach solution on cutting boards and utensils. If Salmonella is present on raw or cooked foods, its growth can be controlled by refrigeration below 40 degrees F.