source: main/adopters/nm/trunk/src/main/webapps/nmibis-content/xml/query/module/idepi/data_note/Salmon.xml @ 25253

<?xml version="1.0" encoding="ISO-8859-1"?>

<DATA_NOTE>
        <NAME>Salmon</NAME>
        <TITLE>Salmonellosis</TITLE>
        <TEXT>
                Salmonellosis is caused by a group of bacteria called Salmonella. There are more 
                than 2,500 known types of Salmonella, although in the United States the 100 most 
                common types account for almost all reported cases. Most people infected with 
                Salmonella develop diarrhea, fever and abdominal cramps 12 to 72 hours after 
                exposure to the organism. The illness usually lasts 4 to 7 days, and most people 
                recover without treatment. The main reservoirs of Salmonella are animals, including 
                poultry, swine, cattle, reptiles, dogs and cats. Salmonellosis usually results from 
                handling or eating undercooked or raw products of animal origin, such as eggs, milk, 
                meat and poultry; however, recent outbreaks have been associated with fresh produce 
                (e.g., tomatoes, cantaloupe, peppers), unpasteurized juices and peanut butter. 
                Salmonella can also be spread from person to person or through direct contact with 
                an infected animal. 
                For more information, please see [https://ibis.doh.nm.gov/view/docs/Query/IDEpi/Salmonella.0208.pdf].[[br]][[br]]
        </TEXT>
</DATA_NOTE>