Seriously Though, Why Are All These Salmonella Outbreaks Happening?

[] Remember the last time you had “food poisoning”? You felt like death, chocked it up to some sketchy room temperature item that you consumed, took a couple days off work, pounded some Gatorade, and moved on with your life. It could have easily been salmonella poisoning, one of the most common and deadliest of all foodborne illnesses in America.

Salmonella bacteria is a rod-shaped bacterium that belongs to the same bacterial family as E. coli. Salmonella disease, also known as salmonellosis, usually manifests itself as a horrendously awful stomach flu. It incubates anywhere from a few hours to a few days, and will knock you out for four to seven.

For many years, the common assumption was that it formed in the intestines of invertebrates: animals like turtles, snakes, salamanders, and the mascot of salmonella: chicken. However, more recent science has determined it manifests in all sorts of places.

“It’s a very common environmental organism. We’ve found it in rivers, ponds, streams, even soil. We used to think it came primarily from poultry and beef — that’s what they taught us in grad school. We now appreciate that it comes into the food supply by lots of different routes.”–Dr. Don Zink, the senior science advisor to the FDA’s Food Safety division.

To learn more, check out this article: This Is Why Salmonella Outbreaks Happen