Salmonella is one of the most common causes of food-borne illness, and affects over one million Americans annually. More than 23,000 are hospitalized and 450 die. Death results if an infection spreads from the intestines to vital organs by way of the bloodstream.
Symptoms include diarrhea, fever and abdominal cramps that begin 12 to 36 hours after infection and can last 3-5 days.
A wide variety of foods can be tainted with salmonella, such as cantaloupe, tuna, papayas, and alfalfa sprouts. But one food item most people rarely suspect to be contaminated with salmonella is spices, where salmonella can survive indefinitely.
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