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The Role of Salmonella Bacteria in Food Poisoning

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  • The Role of Salmonella Bacteria in Food Poisoning

Food Poisoning and Salmonella

Salmonella is a very simple and fast-growing bacteria found in nature, animals and humans. There are about 2300 types. Some types are completely harmless and some types can cause illness and poisoning, especially when they are found in high levels in foods. These bacteria can be seen in poultry and eggs as well as in calves, cereals, fruits and vegetables. Salmonella's natural habitat is divided into three categories based on host specificity and clinically occurring disease manifestations: in the first category Salmonella typi and Salmonella paratyphi A, B and C, which cause typhoid and paratyphoid in humans, in the second category Salematella, which is seriously adapted to animals. dublin (cattle), Salmonella cholerasuis (pigs), Salmonella pullorum and Salmonella gallinarum (poultry).

What is Salmonellosis?

It is a disease caused by Salmonella bacteria. It presents with abdominal pain, diarrhea and fever symptoms within 8-72 hours. In addition, nausea, vomiting and headache may occur, which can last for 4-7 days.

How is Salmonella transmitted?

Salmonelle bacteria may be present in uncooked meats, chickens and eggs. However, it is almost negligible in well-cooked meats and ready-made products. On the other hand, some foods eaten without cooking, such as fruit and vegetables after contact with raw meat or washed water in the presence of Salmonella may occur as a result.

Things to do:

Foods such as vegetables and fruits are best in their natural state, while other foods are only safe when processed. For example; buy pasteurized milk instead of raw milk. So take care to choose when getting safe food.

* Especially chicken meat, beef meat and unpasteurized milk carry risk in terms of diseases. It is necessary to cook the products with high risk at least 72 degrees. So make sure the foods are well cooked to reduce the risk.

* Carefully store cooked food. To serve food safely, keep hot food above 60 ° C and cold food below 10 ° C. If you plan to keep food for more than 4 or 5 hours, quickly cool the food you have cooked and store it below 10 ° C.

* Avoid contact between cooked food and raw food. For example; Do not use the knife and cutting board that you use to prepare raw chicken to rinse the cooked chicken or make a salad without thoroughly washing it.

* Since food is very easily contaminated, every surface used for food preparation should be kept very clean.

* Pure and clean water is of great importance in terms of both drinking and preparing food. If you have any doubts about the tap water you use, always boil the water before adding or drinking.

In addition to the general information about Salmonella, we have heard from the news that there is poisoning due to food in cafeterias and even the size of poisoning can result in deaths. This may be due to poor food cooking, improper storage, insufficient attention to cleanliness and lack of routine checks. Therefore, all kinds of precautions should be taken and more cautious and careful should be done in order to avoid bad results.

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