Cause

• Foods that have not been stored properly, contaminated foods that have not been washed and the use of unsafe food- handling techniques can contribute to salmonella, according to the USDA.
  
  

Symptoms

• Symptoms of salmonella illness usually last a few days at most. Signs include diarrhea, vomiting, shaking and flu-like symptoms such as the chills.
  
  

Risk

• People with HIV/AIDS, pregnant women, children, the elderly and people with immune disorders are more vulnerable to salmonella than others.
  
  

Considerations

• Salmonella occasionally results in long-term consequences such as Reiter's syndrome, which is characterized by joint pain, pain during urination, discomfort of the eyes and can lead to chronic arthritis.
  
  

Prevention/Solution

• Prevent salmonella by handling and storing food safely. The USDA indicates that leftovers should be refrigerated within at least two hours after cooking and reheated to at least 165 degrees F. Meat dishes should be cooked to at least 160 degrees F. Wash hands frequently.