Where it was found, what the symptoms are, how long they take to appear, who is most at risk, and how to prevent infection.
Salmonella Typhimura, first discovered by American scientist Dr. Daniel E Salmon and his research assistant Theobald Smith in 1885, are a type of bacteria commonly found in human and animal intestines. Though the bacteria may sometimes go unnoticed, they can be passed out through an animal’s faecal matter, and ingestion of contaminated meat can lead to serious infections. Salmonella Typhimura, along with another strand named Salmonella Enteritidis, are believed to account for half of all human infections in the US.
Between 12 and 72 hours of the Salmonella Typhimurium entering the body, victims may begin to experience nausea, abdominal cramps vomiting and diarrhoea. These symptoms normally last for between four and seven days and can be treated with antibiotics, but for small children, the elderly and those with weaker than average immune systems, Salmonella poses a much more serious threat: if not treated properly, the infection can prove fatal.
Salmonella infections can be prevented by regularly washing hands with hot soapy water when preparing food, properly refrigerating meat before use and then cooking it thoroughly to kill any bacteria present. Keeping cooked and uncooked food separate helps to avoid cross-contamination.