Slogan: “Cook your chicken or I’ll make you a sick ‘un.”
Habitat: Lives naturally in domestic and wild animals, including poultry, pigs and cattle, rodents and pets, especially turtles, iguanas, chicks, dogs and cats. Infection is usually linked to foods of animal origin or to direct contact with animals or contaminated water.
Common food sources: Poultry, eggs, cheese and contaminated raw fruits and vegetables.
Illness: It causes intestinal infections with diarrhea, severe stomach cramp vomiting and fever. Illness starts six to 72 hours after eating contaminated food or other exposure (handling pets or zoo animals without washing hands). Usually lasts four to seven days. Anyone who is exposed to the bacteria or eats contaminated food is at risk.
How to avoid: Wash hands well after handling animals or pets or touching raw poultry and eggs. Cook meat, poultry and eggs thoroughly (eggs should be cooked until the yolks do not run). Wash knives and cutting surfaces with hot soapy water after cutting raw poultry. Store leftover turkey and poultry in the refrigerator. Drink only pasteurized milk. Wash hands before preparing or eating food.