By
Paul Ramon
Article Source:
http://EzineArticles.com/?expert=Paul_Ramon
Everyone has heard of it, but most people actually know very little about it. Salmonella
is a group of bacteria that is responsible for more yearly cases of
foodborne illness in the US than anything else. Get informed so that
you can prevent, recognize, and deal with Salmonella appropriately.
The most common symptoms of Samonellosis, infection with Salmonella, are diarrhea, fever, and abdominal cramps, although vomiting and headache are also sometimes experienced. Symptoms typically arise 12-72 hours after infection and persist for 4-7 days. Although the vast majority of cases are resolved within a few days without requiring treatment, in extreme cases the patient may need to be hospitalized. In these patients, the infection may spread from the intestines to the blood stream, which can cause serious illness or even death. Certain populations including young children, immune-compromised people, and the elderly are especially at risk.
Salmonella is typically transmitted when our food is contaminated with animal feces. Beef, poultry, milk, and eggs often carry Salmonella because the animals that produce them naturally have Salmonella bacteria in their digestive systems. These aren't the only food items at risk, however. Vegetables are often contaminated when they come into contact with water containing the bacteria, and contamination can occur during processing of most foods. Reptiles also may carry the bacteria on their skin.
The symptoms of Salmonella are common to many conditions. The only way to diagnose with certainty that you have Salmonella is to have your doctor perform a laboratory test. For this reason, many cases each year go undiagnosed and unreported and so it is difficult to obtain reliable estimates for the prevalence of Salmonella. Although about 42,000 cases are reported each year, the number of total infections is thought to be closer to 1.25 million.
If you suspect you have Salmonella, the best thing you can do is to drink lots of water to stay hydrated. Sever diarrhea may require hospitalizations and treatment with intravenous fluids. Almost everyone who contracts the illness is back to normal within 4-7 days without any antibiotic treatment. There are instances, however, of Salmonella causing severe illness and death, don't hesitate to contact a doctor if you think something is wrong.
Luckily, by observing a few kitchen guidelines, you can do a lot to prevent Salmonella and keep your family safe:
· When preparing a meal, remember to wash your hands, surfaces, cutting boards, and utensils.
· Avoid cross-contamination by using different surfaces or utensils for handling raw meat and produce. Keep raw meat separate from produce and ready-to-eat foods.
· Use a meat thermometer to ensure your meats are cooked enough to kill the bacteria. Guidelines are 145oF for whole meats, 160oF for ground meats, and 165oF for poultry. Always take the temperature from the thickest part of the meat. Avoid runny eggs.
· If your meat is undercooked at a restaurant, don't hesitate to send it back.
· Keep your refrigerator below 40oF. Also, uncooked meat should be kept low down in the fridge to prevent leakage onto other foods. Don't store vegetables on the door of the fridge; this doesn't stay as cold as the interior shelves.
· If you have been having diarrhea or vomiting, do not prepare food for others.
· Keep cold foods cold and hot foods hot. Summer picnics and barbeques can be paradise for Salmonella when food isn't taken care of.
· Wash your hands immediately after handling reptiles. Avoid contact between reptiles and children, the elderly, or those with compromised immune systems.
Learn more about the symptoms of salmonella and how you can protect yourself by visiting our food poisoning attorneys site.
The most common symptoms of Samonellosis, infection with Salmonella, are diarrhea, fever, and abdominal cramps, although vomiting and headache are also sometimes experienced. Symptoms typically arise 12-72 hours after infection and persist for 4-7 days. Although the vast majority of cases are resolved within a few days without requiring treatment, in extreme cases the patient may need to be hospitalized. In these patients, the infection may spread from the intestines to the blood stream, which can cause serious illness or even death. Certain populations including young children, immune-compromised people, and the elderly are especially at risk.
Salmonella is typically transmitted when our food is contaminated with animal feces. Beef, poultry, milk, and eggs often carry Salmonella because the animals that produce them naturally have Salmonella bacteria in their digestive systems. These aren't the only food items at risk, however. Vegetables are often contaminated when they come into contact with water containing the bacteria, and contamination can occur during processing of most foods. Reptiles also may carry the bacteria on their skin.
The symptoms of Salmonella are common to many conditions. The only way to diagnose with certainty that you have Salmonella is to have your doctor perform a laboratory test. For this reason, many cases each year go undiagnosed and unreported and so it is difficult to obtain reliable estimates for the prevalence of Salmonella. Although about 42,000 cases are reported each year, the number of total infections is thought to be closer to 1.25 million.
If you suspect you have Salmonella, the best thing you can do is to drink lots of water to stay hydrated. Sever diarrhea may require hospitalizations and treatment with intravenous fluids. Almost everyone who contracts the illness is back to normal within 4-7 days without any antibiotic treatment. There are instances, however, of Salmonella causing severe illness and death, don't hesitate to contact a doctor if you think something is wrong.
Luckily, by observing a few kitchen guidelines, you can do a lot to prevent Salmonella and keep your family safe:
· When preparing a meal, remember to wash your hands, surfaces, cutting boards, and utensils.
· Avoid cross-contamination by using different surfaces or utensils for handling raw meat and produce. Keep raw meat separate from produce and ready-to-eat foods.
· Use a meat thermometer to ensure your meats are cooked enough to kill the bacteria. Guidelines are 145oF for whole meats, 160oF for ground meats, and 165oF for poultry. Always take the temperature from the thickest part of the meat. Avoid runny eggs.
· If your meat is undercooked at a restaurant, don't hesitate to send it back.
· Keep your refrigerator below 40oF. Also, uncooked meat should be kept low down in the fridge to prevent leakage onto other foods. Don't store vegetables on the door of the fridge; this doesn't stay as cold as the interior shelves.
· If you have been having diarrhea or vomiting, do not prepare food for others.
· Keep cold foods cold and hot foods hot. Summer picnics and barbeques can be paradise for Salmonella when food isn't taken care of.
· Wash your hands immediately after handling reptiles. Avoid contact between reptiles and children, the elderly, or those with compromised immune systems.
Learn more about the symptoms of salmonella and how you can protect yourself by visiting our food poisoning attorneys site.
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