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Salmonella
Salmonella is a bacterium commonly found
in
the intestines of birds and mammals. It can spread to humans via
foods
especially through meat and eggs (especially cracked eggs). The
illness it causes,
salmonellosis, usually involves fever, diarrhea, abdominal cramps and
sometimes vomiting.
If it invades the bloodstream it can cause life-threatening
infections.
Salmonella growth
example:
If you have 100 bacteria on cooked meat and it takes 1000 to
make people sick...
20
Minutes
200 Salmonella
40
Minutes
400 Salmonella
60
Minutes
800 Salmonella
1 Hour, 20
Minutes
1600 Salmonella
In just one hour and twenty minutes, under right condition, it
will be enough Salmonella to make people sick.
Prevention:
- Cook
whole poultry to a minimum internal temperature of 82ºC
(180ºF).
- Cook ground poultry to
74ºC (165ºF).
- When reheating a product make
sure it reaches 74ºC (165ºF).
- Clean and sanitize all
utensils and surfaces in contact with raw
poultry.
- Wash
your hands properly.
Related Links:
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More
About Salmonella |
Salmonella
is a rod-shaped, motile bacterium -- nonmotile exceptions S.
gallinarum and S. pullorum--,
nonsporeforming and Gram-negative. There is a widespread occurrence in
animals, especially in poultry and swine. Environmental sources of the
organism include water, soil, insects, factory surfaces, kitchen
surfaces, animal feces, raw meats, raw poultry, and raw seafoods, to
name only a few.
Acute symptoms
--Nausea, vomiting, abdominal cramps, minal diarrhea,
fever, and headache. Chronic consequences -- arthritic symptoms may
follow 3-4 weeks after onset of acute symptoms. Onset time -- 6-48
hours. Infective dose -- As few as 15-20 cells; depends upon age and
health of host, and strain differences among the members of the genus.
Duration of symptoms -- Acute symptoms may last for 1 to 2 days or may
be prolonged, again depending on host factors, ingested dose, and
strain characteristics. Cause of disease -- Penetration and passage of
Salmonella organisms from gut lumen into epithelium of small intestine
where inflammation occurs; there is evidence that an enterotoxin may be
produced, perhaps within the enterocyte.
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