What is Salmonella bacteria, what are the symptoms of Salmonellosis disease?
Associated with Salmonella bacteria and the salmonellosis it causes, Dr. Faculty member Hakiye Aslan has made statements about Salmonella bacteria.
Authorities have taken action following food poisoning caused by Salmonella bacteria in more than 60 children in England. Some party supplies have been recalled in the country after Salmonella bacteria were detected in surprise Kinder eggs.
As is known, in our country the Ministry of Agriculture and Forestry decided to recall two batches of Schoko Bons of the Kinder brand and announced the batch numbers of the products to be recalled as L329R03 and L336R03, and the dates expiration as 08.07.2022 and 15.07.2022.
“Salmonella is a common bacterial strain around the world”
Dr. Faculty member Hakiye Aslan said in a statement that “Salmonella is one of the most important bacteria causing foodborne illnesses and outbreaks. Despite the use of modern technologies in food production, Salmonella outbreaks continue to be the most significant public health problem worldwide. According to data shared by the European Food Safety Authority (EFSA), more than 91,000 people are infected with Salmonella each year in Europe. According to EFSA estimates, this disease causes economic losses of more than 3 billion euros per year.” mentioned.
“Typhoid and gastroenteritis are the most common illnesses caused by ‘Salmonella’ bacteria”
Lion; “Diseases caused by Salmonella are called salmonellosis. The most common are typhoid fever and gastroenteritis. Symptoms of typhoid fever appear 1 to 4 weeks after consuming water and food containing Salmonella typhi. Temperature temperature gradually rises to 40°C. It rises to temperature, especially in the body, pink spots appear, headache and high fever appear. Constipation and then bloody diarrhea. Vomiting and abdominal pain may also Another discomfort caused by Salmonella infections is gastroenteritis stomach and intestinal infection This is the most common Symptoms such as abdominal pain, nausea, vomiting, headache , weakness, fever, chills and diarrhea appear about 12 to 72 hours after eating Salmonella-contaminated food.However, people whose system im mune is weakened, children under five years old, For infants and the elderly, the disease can be serious and if left untreated, the disease can be fatal in these people. The mortality rate is 10-15% in those who do not receive treatment. makes statements.
“The most important habitat of Salmonella is the intestine of animals”
Pointing out that Salmonella is common worldwide, Aslan warned that this bacterium can be found in domestic and farm animals in particular. Lion Salmonella is a bacterium widely distributed throughout the world and its most important source is the intestine of animals. It is found in the intestines of farm animals (such as horses, cattle, sheep, goats, pigs and poultry, chickens, turkeys, ducks), domestic animals (such as cats, dogs, etc.) and d wild animals (such as snakes). , turtles, birds). It also causes infection in animals.
“Individuals infected with Salmonella can be carriers even if they recover”
Aslan said people infected with Salmonella bacteria can be carriers; “Sick people who are infected with Salmonella infection and those who recover have Salmonella bacteria in their intestines. Even if the person recovers, this bacteria can be transmitted to the environment, food and from a person to another orally or fecally for months as a carrier.” mentioned.
“Salmonella cells spread with feces”
Aslan said: “Salmonella cells spread through the environment with faeces and retain their vitality for years in nature. With faeces or sewage containing Salmonella, the environment and water resources are polluted, so food sources such as plants are also contaminated.”
“Pork is the most important source of Salmonella”
Lion; “Foods of animal origin in particular are known to be associated with many outbreaks in Salmonella cases. Poultry meat (chicken, duck, turkey) and eggs are the main sources of Salmonella. Besides poultry, pork is the main source of Salmonella. Other foods that carry Salmonella infections include beef, milk and dairy products, fish caught in polluted waters, coconut, cocoa, chocolate, and spices. Again, Salmonella has been detected in a large number of plant-based foods.” makes statements.
“The two main sources of Salmonella contamination are soil and water”
Emphasizing that irrigation water is very important in this regard, Aslan said: “Especially in the cultivation of plants, the transmission of Salmonella results from the use of water mixed with sewage or the washing of products with polluted water. In addition, the natural fertilizers of unprocessed animal origin used in growing plants cause contamination if they contain Salmonella.The two main sources of Salmonella contamination of plant foods consumed are soil and water. mentioned.
“Salmonella bacteria do not modify the sensory properties of contaminated food”
Lion, “Salmonella does not cause any change in the taste, smell, appearance, i.e. sensory properties of food. Therefore, consumers cannot know if the food is contaminated with Salmonella. All species belonging to the genus Salmonella are considered pathogenic, that is, to cause disease in humans. Therefore, Salmonella, a pathogenic bacterium of intestinal origin, is considered pathogenic. It should not absolutely not be present in food. mentioned.
“It is very important to control Salmonella in industrial production”
Lion; “Killing the microorganism in the control of Salmonella is important to prevent foodborne illness and ensure a reliable food supply for consumers. High temperature application is the best method to kill Salmonella. For example, pasteurizing raw milk at 72 ᵒC for 15 seconds or liquid eggs at 60 ᵒC.” It is possible to produce safe products with heat treatment such as 3.5 minute pasteurization. makes statements.
“Even if the food has undergone heat treatment, inspections and controls must be provided”
Bingol University Faculty Member, Dr. Lion Hakiye
Stating that this bacterium can also be found in heat-treated foods, Aslan said: “Salmonella may have been contaminated by foods of animal origin that have been heat-treated before consumption. In accordance with legal regulations in our country, if Salmonella is detected in heat-treated and ready-to-eat products, these products are not authorized for sale, the products are not authorized for sale.” In order to protect the health of consumers and ensure a reliable food supply, companies food producers should control the presence of Salmonella in their products with internal inspection programs.” used the expressions.
“Health checks must be carried out against the epidemic of personnel involved in the food trade”
Aslan at the point of food production hygiene and health control of personnel, “Hygiene rules should be strictly followed in food production and preparation. If staff involved in food processing and preparation show symptoms of illness such as fever, diarrhea and vomiting, they should report it to their supervisor and should not work in food production or preparation until they recover.” mentioned.
“When eating leftover food, it should be eaten after it has been heated to 70 ᵒC”
Aslan, who advises consumers to protect themselves from Salmonella infections, “In particular, leftover food that has been stored in the refrigerator should be heated to a temperature of 70ᵒC or more when it is to be consumed again. Because if the food is contaminated with Salmonella, the microorganism does not die. during the refrigerator, but “For this reason, leftover meals should be eaten after they have been thoroughly heated. If prepared meals are not consumed within two hours, they should be cooled to 4ᵒC in the refrigerator.” mentioned.
“Beware of milk and dairy products”
Stressing that milk and dairy products pose a significant threat to the epidemic, Aslan said:Raw milk and raw milk products may not be safe for Salmonella. Therefore, it is more appropriate to consume heat-treated milk and dairy products for health protection. Hands should be washed thoroughly with soap, especially after contact with pets or farm animals and after using the toilet. Again, use the cutting board and knife you use to chop salmonella-risk pet food, such as chicken, for preparing other foods after washing them thoroughly with detergent. Particular attention should be paid to hand hygiene. Raw fruits and vegetables should be eaten after washing them thoroughly. mentioned.
“Food producers and consumers need to be aware”
Finally, the lion; “Educating food production personnel and consumers about the preparation and cooking of Salmonella risk foods is very important for the prevention of Salmonella infections.” he said.