The holiday season is rife with celebrations. Tree Trimmings! Presents! Gatherings! And let’s not forget the food. Turkey! Dressing (with or without oysters)! Cookies and its glorious dough! An unfortunate side effect of holiday celebrations is food poisoning, specifically those caused by, Salmonella, Campylobacter, and Vibrio.
According to the CDC, Salmonella and Campylobacter are in the top five pathogens with Salmonella being the biggest culprit in hospitalization. If you want to prevent Salmonella poisoning—or think you might already have it—here’s a handy guide to causes, symptoms, and treatment.
Raw eggs and mishandled poultry aren’t the only causes of food poisoning, though. Shellfish can be a concern, as is undercooked beef and unpasteurized dairy products. The Mayo Clinic has a wonderful chart describing the major food poisoning pathogens. A noticeable omission is Bacillus cereus, which breeds quite nicely in leftover rice.
For laboratory professionals, foodborne illnesses are a common cause of laboratory-acquired hospital infections. Be vigilant when handling enteric specimens and enteric cultures. Observe basic lab safety—use personal protective equipment, don’t use personal electronics in the lab, and be obsessive about washing your hands. Don’t let Salmonella or one of his buddies ruin your holiday season.
–Kelly Swails, MT(ASCP), is a laboratory professional, recovering microbiologist, and web editor for Lab Medicine.