Salmonella poisoning is nothing new, nor is it difficult to prevent. Yet as The Press reported Wednesday, a government report says more Americans got food poisoning from salmonella bacteria last year than in the previous year. At the same time, the most common strain of E. coli food poisoning decreased.

According to the U.S. Centers for Disease Control, about 50 million Americans annually contract foodborne illnesses. The most common symptoms are diarrhea and cramps. For delicate or weakened immune systems that can be more serious than it sounds; about 3,000 die.

Veterinarian Daniel Salmon and his research assistant, Theobald Smith, a great scientist in his own right, identified the little critters in 1885. There are about 2,300 varieties, which live in human and animal intestines and pass from one to another through feces. Some strains show symptoms in humans, but not animals, and vice versa.

Salmonella-infected food is hard to detect; it doesn't change the odor, appearance, or taste. While these bacteria come from animals and humans, they can be present in salads or any food and spread by meat-contaminated surfaces, kitchen utensils, or hands.

Salmonella is easily prevented during food preparation:

Wash: Wash hands (and utensils) frequently and for 20 seconds in warm, soapy water, especially between items and after preparing meat. Use a separate knife and cutting surface for meat ("meat" includes seafood) than for other items.

Use paper towels. Using a separate sheet to clean different surfaces can reduce the spread of germs. Cloth towels tend to hold moisture and bacteria longer.

Separate plates. This mistake is common at summer barbecues: never place cooked meat on the same plate which held it raw.

Cook thoroughly. You can kill foodborne bacteria just by cooking. Well-done usually covers it; using a meat thermometer, don't stop cooking until the temperature reaches 160 degrees for beef, pork, lamb, and veal; 165 for poultry (cook stuffing separately); and 145 for fish.

Don't eat right away. Meat should sit at least three minutes after removing from the heat source so the cooking process completes.

Don't leave it out. No more than two hours between cooking and refrigerating leftovers, unless the environmental temperature is above 90 degrees (in that case, one hour).

Thaw/marinate in the fridge, not on the counter. Alternatives are the microwave or cold water.

Most people show symptoms within eight hours of infection: diarrhea, vomiting, headache, fever, and abdominal pain generally just need to be endured. Hydration is the main treatment - water and clear liquids, minimal solid food. According to the Mayo Clinic, anti-diarrheals may relieve cramps, but prolong recovery. Severe cases may require a hospital I-V or special antibiotic; see a doctor if symptoms don't improve in a few days. For information see Mayoclinic.com and USDA.gov.

Sholeh Patrick is a columnist for the Hagadone News Network. Email sholehjo@hotmail.com.