Many farm animals carry Salmonella Spp. naturally. Eating only a small amount of bacteria can make a person sick. How severe symptoms are depends on the health of the person and amount of bacteria eaten. The bacteria are often in a persons feces for weeks after symptoms have ended. Salmonella Spp. is commonly linked to foods like poultry, eggs, diary, and produce. Diarrhea, abdominal cramps, vomiting and a fever are some symptoms of Salmonella Spp. To avoid Salmonella Spp. Cook poultry and eggs to minimum internal temperatures, Prevent cross contamination between poultry and ready to eat food, and keep food handlers who have been diagnosed with salmonellosis out of operation.