Salmonella what is the pathogen

Infection also can occur if you touch something that is contaminated, including pets, especially birds and reptiles, and then put your fingers in your mouth. Factors that may increase your risk of salmonella infection include activities that may bring you into closer contact with salmonella bacteria and health problems that may weaken your resistance to infection in general.

Your body has many natural defenses against salmonella infection. For example, strong stomach acid can kill many types of salmonella bacteria. But some medical problems or medications can short-circuit these natural defenses. Examples include:. The following medical problems or medications appear to increase your risk of contracting salmonella by impairing your immune system.

Salmonella infection usually isn't life-threatening. However, in certain people — especially infants and young children, older adults, transplant recipients, pregnant women, and people with weakened immune systems — the development of complications can be dangerous. If you can't drink enough to replace the fluid you're losing from persistent diarrhea, you may become dehydrated. Warning signs include:. If salmonella infection enters your bloodstream bacteremia , it can infect tissues throughout your body, including:.

People who have had salmonella are at higher risk of developing reactive arthritis. Also known as Reiter's syndrome, reactive arthritis typically causes:. The Department of Agriculture has created a Salmonella Action Plan, which involves updating the poultry slaughter inspection system and enhancing sampling and testing programs for poultry and meat. The plan's purpose is to cut the number of salmonella infections in the United States.

Infected animals often do not show signs of disease. Salmonella could be present in raw materials of natural origin use for oral dosage forms in which antimicrobial pre-treatment is not feasible, as well as in herbal medicinal products, in which boiling water is added before use. Food manufacturing and processing plants are the first line of defense against Salmonella. Proper cleaning and sanitizing procedures, handwashing procedures and contamination prevention procedures must be implemented.

Facilities should have special measures in place to prevent Salmonella contamination in finished products and product packaging, and to prevent cross-contact between raw ingredients and ready-to-eat foods. Employees must be trained on proper hygiene, with an emphasis on handwashing procedures and regular check that all procedures are being followed. Salmonella can be killed through cooking and sanitation processes. Salmonella detection methods in the food industry are mostly cultural but also based on alternative automatized technologies like PCR tests or ELISA tests, which takes a shorter time to present results amongst other benefits.

Industry control guidelines or control measures provide recommendations on how best to effectively control Salmonella e.

These are means for all plants to use in accomplishing the goal of Salmonella reduction. Salmonella is one of the main causes of diarrhoeal diarrheal diseases and foodborne illnesses with large outbreaks or sporadic cases.

Salmonellosis is a disease caused when a person comes into contact with this bacteria, which is characterised by an acute onset of fever, abdominal pain, diarrhoea diarrheal , nausea and sometimes vomiting. For susceptible populations, Salmonella spp. Learn what you can do to prepare, serve and store food safely. Protect others if you are experiencing diarrhea! Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.

Young children children in diapers that are experiencing diarrhea should not be allowed to go swimming or attend daycare. Causes and Symptoms of Salmonellosis Salmonellosis is an infection with a bacteria called Salmonella , Salmonella live in the intestinal tracts of animals, including birds. Symptoms Symptoms include: diarrhea abdominal pain and cramps fever Symptoms usually begin within 12 to 96 hours after exposure, but can begin up to 2 weeks after exposure.

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