Overview of Salmonella

Salmonella infection not only spreads through contact. Salmonella can be present in poultry, fish, milk and dairy products . not yet cooked well. Young children with a weak immune system have a higher risk of Salmonell infection than adults.

What is Salmonella?

Salmonella of the Enterobacteriaceae family (intestinal bacteria) is a rod-shaped bacterium, gram-negative bacilli, discretionary anaerobic spores, mobile by cilia, living in the intestinal tract, about 0 in diameter, 7 µm to 1.5 µm, from 2 µm to 5 µm long and has a whip-shaped brim.

Most Salmonella species can produce hydrogen sulfide. Salmonella does not ferment lactose (except Salmonella arizona) and sucrose but ferments dulcitol, mannitol and glucose. They are less resistant to heat but withstand some chemicals: brilliant green, sodium lauryl sulfate, selenite, .

There are two species of Salmonella, Salmonella bongori and Salmonella enterica.

Most types of Salmonella directly affect the stomach, leading to stomach pain.

Harm of Salmonella

Salmonellosis (disease caused by Salmonella) is a disease that can spread from animals to humans and vice versa. In addition, infection often occurs through food, especially through eggs and poultry meat.

Most Salmonella types directly affect the stomach, causing stomach pain, diarrhea and vomiting for several days. However, it is also included in the intestinal tract, causing typhoid to cause death.

Ability to Salmonella

1. Do not guarantee food safety during processing, especially in large kitchens serving many customers, by secretions (saliva, urine, feces and other body fluids) of patients , even in cases where the disease has not yet developed and the patient is considered healthy when the clinical examination; and animals, especially from reptiles that are undetected (infection rate of 90%), a danger, especially for young children.
2. Contaminated water and stagnant water (eg in shower tubes and water transmission devices that have not been used for a long time).
3. The unsanitary of frozen poultry when thawing ice (many bacteria are in frozen water)
4. Raw eggs from poultry are contaminated with salmonella (usually salmonella only on eggshell.
5. Salmonella can also get inside if eggshell is broken or cracked, or through human hands, often causing poisoning when eating unprocessed or cooked eggs or poultry products.
6. The bacteria can also pass unpasteurized milk, raw tuna, cucumbers, tomatoes, contaminated bean sprouts .

Salmonella can be present in poultry, fish, milk and dairy products . not yet cooked well.

How to prevent Salmonella

1. Wash your hands (with soap) after going to the toilet, changing diapers, touching animals and before eating or preparing food.
2. Only buy and use processed products (butter, milk, sausage, cold meats, pâté .) of reliable suppliers, with good storage conditions .
3. Separate between cooked and uncooked food. When transporting, storage must separate fruits and vegetables from raw meat. Always store unused food in the refrigerator.
4. Limit raw and uncooked eggs, limit or avoid raw eggs.
5. Cook meat thoroughly, especially chicken (until the meat is no longer red or pink).
6. Do not use unpasteurized milk, or other unpasteurized dairy products.
7. Do not eat pre-cut fruits and vegetables and are not refrigerated.
8. To ensure food safety, after processing raw foods, clean the utensils, cookers . with soap and water or detergent.
9. Do not allow reptiles and amphibians to enter the home with children under 5 years of age or those with weakened immune systems.