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Chronic Food Borne Illness Salmonella

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Week 4 Chronic Food Borne Illness Salmonella
SCI/163
Troy Bushman
November 18, 2013

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The infectious agent pathogen that causes salmonella is called salmonella enteritis. The bacteria are larger than a virus; but, are visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that do not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within it; and then, bursts the cell. Special effector protein factors are required for salmonella intestinal invasion and the induction of fluid secretion and for inflammatory responses. There are about six names species names of it, salmonella enteritis’s, and salmonella enteric which cause the human disease.
“Salmonella is one of the most commonly reported types of food-borne illness. Salmonella is caused by a variety of different bacteria. The ensuing illness is treatable, but in some cases, fatal. Most of the time people aren’t even aware they have salmonella, they think something they ate didn’t agree with them and the symptoms are mild and disappear quickly. I believe no one really takes any action of going to a hospital or to their doctor until the symptoms worsen and become unbearable or scary for them that’s at least what I do, which I shouldn’t because instead of me finding out what problem was solving it quickly, I go through the pain and agony until I can’t take it anymore. Quite often, the mishandling of food products causes salmonella. In many cases, the bacterium is spread by animal feces coming into contact with fresh foods in the case of eggs; the bacteria come from within the chicken and are already in the egg before it is laid. Eggs are the most common source of salmonella. Infections can also come from contaminated dairy products, meats, and various shellfish. Undercooked meats and poultry may contain the bacteria and on rare occasion fresh fruits and vegetables can also be contaminated. Clinical symptoms are diarrhea, fever, chills, cramping in the stomach and 2 intestine, fatigue and in some cases, headache symptoms can appear as soon as eight hours after ingestion contaminated food products. In some cases, it takes a few days for the symptoms to appear. The illness usually lasts 4 to 7 days, most people recover without treatment. The way you treat salmonella also known as food poising is by managing any complications until it passes. Dehydration is most common because of diarrhea so drinking a cup of water or a rehydration drink for each large, loose stool you have. Do not drink fruit juices or soda due to the fact they have too much sugar and they are not good for dehydration. Ways to prevent salmonella are: do not eat raw or uncooked eggs.
Another outbreak happened on October, 2000 at California. This isn’t a major outbreak like in 1993, but it affected about 250 people. The food that got contaminated was salsa at a Redwood City Mexican Restaurant. The salsa got contaminated with shigellosis. This happened because of bad practices of food handling. They found that the employees didn’t wash their hands and they didn’t supply hand-washing cleanser for the washroom. Basically, the salsa got contaminated with shigellosis was because the restaurant was unclean. Cooking foods thoroughly, don't eat or drink foods containing raw eggs, thoroughly cleaning surfaces in contact with raw or under cooked meat, and good hand washing procedures will help prevent a salmonella outbreak. Food handlers should be thoroughly educated on the infectivity of norovirus, and updated hygienic codes should be maintained. Hand washing with soap and water is necessary for hands that are visibly soiled. Environmental sanitization and disinfection should be performed. Instruct individuals with viral gastroenteritis to self-quarantine. Here are a few other safety measures that can help prevent Salmonella poisoning which are cook meat and eggs thoroughly until they reach an internal temperature of 160 F, 3 avoid cooking raw meat in the microwave, as it may not reach a high enough internal temperature to kill Salmonella bacteria and may be unevenly cooked, avoid bringing uncooked meat into contact with food that will not be cooked, wash hands with soap after handling reptiles or animal feces and always wash your hands after going to the bathroom.

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Reference Page www.cdc.ncided/dbmd/diseaseinfo http://emedicine.medscape.com/article/224225-followup
http://voices.yahoo.com/all-salmonella-symptons-prevention

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