Shasta County Public Health officials say a local increase in Salmonella cases should be of concern as people prepare big holiday meals. The bacterial disease is commonly associated with poultry, but it can be carried on a number of foods. The factor that’s always common to Salmonella cases is improper food handling. It’s crucial that meat and eggs be cooked to the proper temperature, which is 145 Degrees for red meats and 165 Degrees for poultry. Symptoms of Salmonella poisoning can start between 6 hours and 6 days after eating. They include Diarrhea and a high fever. A lot more information is available from the CDC and Shasta County Health and Human Services.