If animals contract Salmonella, how can it spread to humans?
Salmonella is one of the most common foodborne illnesses among humans and is estimated to infect around 1.4 million people each year. The infection, however, is not limited to humans- a wide range of animals can contract the Salmonella pathogen. Farm animals such as cattle, pigs, poultry, and pets such as dogs, cats, amphibians, and rodents are all susceptible. Unlike humans who often contract Salmonella through contaminated food, farm animals are most likely to become infected by consuming contaminated water, exposure to infected feces, or having close contact with other infected animals. When many animals share one confined space such as on a farm, in a kennel, or in a zoo, the infection can spread quickly. Pets, on the other hand, often contract the infection through consuming raw food, contaminated treats or water, or through feces. Some animals that become infected are completely asymptomatic, whereas others show symptoms such as dehydration, diarrhea, weight loss, or death.
There are several ways Salmonella can spread from animals to humans, most commonly through manure, saliva, or urine. Petting an infected animal’s skin or fur, followed by directly touching one’s eyes or mouth can lead to a human becoming infected. Consuming products from an infected animal can also lead to humans contracting the pathogen. If a cow is infected with Salmonella, the bacteria can be spread through their milk. Infected hens can also contaminate their eggs by spreading the bacteria from their digestive tracts into the yolk and white of the egg.
Farmers, zookeepers, and anybody who has direct contact with animals should follow the proper hygiene practices, such as frequent hand washing and changing clothes and shoes after handling animals. Animals should have routine veterinary check-ups and their enclosures should be regularly cleaned. If an animal is identified as having the disease, it should be isolated, away from the healthy animals to avoid further transmission.
To prevent contracting Salmonella through the consumption of animal products, meat and eggs should be cooked to an internal temperature of 160°F and cross-contamination can be avoided by frequently sanitizing the cooking areas.
Salmonella symptoms in humans often include vomiting, nausea, fever, and diarrhea and can be especially dangerous for those with weaker immune symptoms, children, and the elderly. If symptoms persist for longer than seven days, medical attention should be sought.
