Salmonella is a bacteria that lives in the intestine of a human animal. It is transmitted to humans by the import of food from animal origin. This is a common disease that occurs in the period when higher daily temperatures occur, mostly in the summer. Therefore, it is important to take account of the purchase of food, proper care, and proper preparation. In the essence, it is easy to treat, but when it comes to the spread of this disease, there are great complications that are life-threatening. People with impaired immunity are vulnerable to such complications.
Salmonella is a bacterium from the group of enterobacteria, which is the most common cause of elemental infection manifesting symptoms in the gastrointestinal tract, i.e., digestive system.
Salmonellae are aerobic and facultatively anaerobic bacteria growing readily on simple media over a range of pH 6-8 & temperature 15-41°C with an optimum temperature of 37°C. Colonies are large, circular, and smooth on MacConkey and Deoxycholate citrate media; colonies are colorless due to the absence of lactose fermentation.
Salmonella has numerous virulence factors that are responsible for causing gastroenteritis and other clinical manifestations.
Symptoms are manifested from a few hours to several days after the bacteria enter the body. This leads to diarrhea, nausea, and vomiting. The trembling and increased body temperature are accompanying symptoms that accompany pain and stomach cramps, headaches, musculature pain, feces in the feces. The usual period is from 4 to 7 days for the duration of the ailment, but in exceptional cases, it may take several months until it stabilizes.
The most common sources
The biggest source of this infection in food is if people with dirty, unconscious hands captured it. Then, all bacteria that are the direct source of this disease are transferred to safety. Contact with infected pets can become the same source of Salmonella. It is also transmitted from it’s at home, most of all from the environment, where the bacteria that cause this disease are multiplied.
Salmonella may also be an egg. What has a shell does not mean it is well protected because the coconut that has taken it can transfer this bacterium to the egg itself. Little is known that the source of salmonella maybe fruit and vegetables. Salmonella is created if the fruit and vegetables are not properly washed or properly guarded.
Seafood is the fastest and most risky source of this disease. It occurs this were kept in contaminated water or were improperly cooked.
Can it be removed with washing
With the very process of washing the fruit or salmon of salmonella, it can not be solved. It is therefore advised to chew but never to wash with a detergent. Here we can mention an old-fashioned trick-washing with sodium. To our ancestors used very much to make fruits or vegetables, washed and salted salmonella well. And they succeeded.
Does the bacterium destroy itself with cooking
These bacteria can survive at a temperature higher than 70 Celsius. So that cooking is sure to be destroyed. But if it is prepared at low temperatures, it is necessary to process the heat for a long time.
Treatment is symptomatic, which means that it is first necessary to compensate for lost fluid and correct the electrolyte balance. In this case, antibiotics should be avoided because they are associated with an increased risk of relapse of the disease as well as various side effects. But if it is a life-threatening clinical presentation of this disease, then it is necessary to enter antimicrobial therapy according to laboratory results.
It is recommended to rest, to consume fluid, but not gradually, gradually, to prevent dehydration. Of course, this also includes a diet that needs to raise the lost energy. And a greater rest for the organism to recover the immune system more easily.
The best prevention is to wash your hands. By hand, all the infections are transmitted directly to the human mouth. When everything is dirty and not necessarily required, go to the toilet and wash your hands with soap because you can get infected.
In the second place are products of animal origin. When you cook anything that comes from animal origin, you must pay great attention to what is in the living and especially on the eggs. Salmonella is easily transferred from these products. So first test if it is Eggs. Try to eat live eggs or especially if it is cracked. I have to pay attention to unpasteurized milk, cheese from unpasteurized milk, or any other product that comes from unpasteurized milk. No raw milk is a rich source of salmonella.
It is recommended that raw meat be separated from the refrigerator when it is stored in it — cooking to eat in the same place where the raw meat was previously served.