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Lower risk of Salmonella infection

Salmonella are bacteria that can cause serious diseases in both humans, and animals. This can be prevented with the necessary background knowledge the infection, which is considered the most common trigger for gastrointestinal diseases. In 2012 alone affected 20,000 people nationwide salmonella.

Potection from salmonellaIn total there are 2500 species of Salmonella (serovars), which are named after the city of discovery. Salmonella is a cause of gastrointestinal infections, known consequently as salmonellosis. Source of infection may be food, but also secretions from infected tieren. Salmonella infection is a very treatable with antibiotics if detected early. Suspicion of infection should more sensitive the patient (the elderly, infants, chronically ill), the earlier to be considered with Salmonella in the present symptoms. The main symptoms include:

  • Abdominal pain
  • Vomiting and nausea
  • Diarrhea
  • Circulatory problems
  • Headaches
  • Fever

The first symptoms are usually 12 to 36 hours after infection. A stable organism survives the infection easily within a few days, but is still up to four weeks shedders of infectious pathogens. In severe cases threatening secondary diseases such as sepsis or inflammation caused by:

  • Joints
  • Meninges
  • Heart valves

The weaker the patient, the greater the more severe the symptoms and the progression frequently.

Prevention saves lives.

Even a basically healthy person should strive to avoid salmonellosis, for a multi-day gastrointestinal disorder characterized by abdominal pain is an unnecessary pain. In children or vulnerable adults, the increased care of themselves understood.Hygiene is the most important factor in prevention. Salmonella is very sturdy and feel in a temperature of 10 to 47°C at ease. Only when they are heated to about 70°C for at least ten minutes they die. In the environment, they can survive on dry surfaces years. As a frequent source of infection eggs and egg dishes, made from raw eggs apply. This means that even ice cream, mayonnaise and lots of sweet cold foods may contain pathogens. However, meat may be contaminated and thus becomes a source of danger. For this reason, it is important by cook meat before consumption. A risk is but also the so-called thaw meat. A still little-known source of infection are also reptiles that are kept as pets.

Clean, but right.

Hand washing and cleaning of the surfaces is paramount in any kitchen, as follows:

  • After contact with meat
  • After contact with eggs
  • After contact with fish
  • Before preparing food
  • After using the toilet

more hygienic measures:

  • Refrigerator temperature of 7°C
  • Use up raw materials quickly
  • Meat / eggs least. 10 min. At 70°C heat
  • Thaw dispose
  • Towels in the cottons