Risk Factors for Salmonella food poisoning
List of Risk Factors for Salmonella food poisoning
The list of risk factors mentioned for Salmonella food poisoning in various sources includes:
Risk factors discussion:
FDA Bad Bug Book (Excerpt)
Associated Foods: Raw meats, poultry, eggs, milk and dairy products, fish, shrimp, frog legs, yeast, coconut, sauces and salad dressing, cake mixes, cream-filled desserts and toppings, dried gelatin, peanut butter, cocoa, and chocolate.
Various Salmonella species have long been isolated from the outside of egg shells. The present situation with S. enteritidis is complicated by the presence of the organism inside the egg, in the yolk. This and other information strongly suggest vertical transmission, i.e., deposition of the organism in the yolk by an infected layer hen prior to shell deposition. Foods other than eggs have also caused outbreaks of S. enteritidis disease.
(Source: FDA Bad Bug Book)
Foodborne Infections General: DBMD (Excerpt)
A bottle-fed infant is at higher risk for severe infections
or other bacteria that can grow in a bottle of warm formula
if it is left at room temperature for many hours. Particular
care is needed to be sure the baby’s bottle is cleaned and disinfected
and that leftover milk formula or juice is not held in the bottle
for many hours. (Source: excerpt from Foodborne Infections General: DBMD)
Salmonellosis (General): DBMD (Excerpt)
Children are the most likely to get salmonellosis. Young children,
the elderly, and the immunocompromised are the most likely to
have severe infections. (Source: excerpt from Salmonellosis (General): DBMD)
Salmonellosis: DBMD (Excerpt)
Affects all age groups. Groups
at greatest risk for severe or complicated disease include
infants, the elderly, and persons with compromised immune
systems. (Source: excerpt from Salmonellosis: DBMD)
Risks factors for Salmonella food poisoning: medical news summaries:
The following medical news items
are relevant to risk factors for Salmonella food poisoning:
About risk factors:
Risk factors for Salmonella food poisoning are factors that do not seem
to be a direct cause of the disease,
but seem to be associated in some way.
Having a risk factor for Salmonella food poisoning
makes the chances
of getting a condition higher but does
not always lead to Salmonella food poisoning.
Also, the absence of any risk factors
or having a protective factor does not necessarily
guard you against getting Salmonella food poisoning.
For general information and a list of risk factors,
see the risk center.