There are many case of the food poisoning which develops with hours after infection. These illnesses are caused by salmonella organisms other than S.tyhphi or S.paratyphi, for example Salmonella enteritidis. They are referred to as salmonellosis. The economic and social costs of food poisoning can be very high. Salmonellosis in the England and Wales was estimated to cost between ₤ 231 and ₤ 331 million in 1988 and 1989 in terms of lost production through sickness related absence from work, investigation and treatment.
In contrast to typhoid, salmonellosis organisms have low infectivity, in other word large numbers of bacteria are required to cause infection. This is also in contrast to the high infectivity of E. coli 157, an increasingly important agent in the food poisoning. Other bacteria may also cause food poisoning, for example Listeria Monocytogenes which is particularly associated with pate and dairy product such as soft cheese and listeriosis. Staphylococcus as soft cheese listeriosis. Staphylococcys aureus, Bacillus and Clostridium species are also well known causative agents which are beyond the scope of this contents of this blog.
Salmonella enteritidis is particularly associated with the eggs and meat from poultry. It was important in the rising incidence of salmonellosis from 1987 and accounted for 53% of salmonellosis in 1989 and 63% in 1991. At that time hen’s eggs represented a newly recognized sources salmonellosis.
How this Salmonella is transmited and what are it’s signs and symptoms
Salmonellosis is a classic food borne disease which can be easily infects the human as well as the many food animals like the poultry, pigs and cattle from which the human is directly infected. The faeces of rats, mice and domestic pets may also contaminate food human food. The sign and symptoms of the salmonella food poisoning appear suddenly, within 12 to 24 hours after eating contaminated food. Vomiting and diarrhea occur, accompanied by a fever with a high temperature. Abdominal pain or discomfort, and headache, usually occur. Most people recover within a few days.
Dehydration is a risk and may lead to complications such as low blood pressure and kidney failure. These complications are responsible for most of the death that occur. The elderly and the young, particularly babies are most at risk. Accurate diagnosis requires a culture of the faeces to isolate the organisms.
How salmonella and food poisoning can be treated and prevented
The treatment is to replace fluid and salt loss and to use drugs. Antibiotics are effective against salmonella organisms and include tetracycline and ampicillin but they do not shorten the occurs of acute diarrhea. Recently drug resistant strains of Salmonella have begun to appears. There are several methods of prevention.
Carriers: Symptom less carriers of the disease can retain the organisms in the faeces for some time and present a problem in society. About 2-5 people per thousand of the general population are thought to be carriers. Known carriers and people who have suffered the disease are not allowed to work in the food industry until samples of their faeces have been shown to be clear of the pathogenic organisms.
Hygiene in the home and food trade: Storage preparation and cooking of food should all be carried out hygienically. Food should be stored cool or out hygienically. Food should be stored cool or refrigerated to minimize bacterial growth. Great care should be taken in the kitchens to separate the different preparatory processes, so that raw meat, particularly poultry and eggs do not cross-contaminate other food stuffs. Cutting board, dish cloths, dirty kitchen utensils and unwashed hands can all harbor salmonella and bring about transfer from food to food and place to place. Environmental Health Officers regularly inspect restaurants, shops and factories.
Through cooking: Cooking should be thorough enough to kill all bacteria. One of the great dangers in not thawing frozen food sufficiently. In addition, the Chief Medical Offices recommended in 1988 that raw eggs should be avoided and vulnerable groups such as the elderly, sick, babies and pregnant women should consume only eggs which have been cooked until the white and yolk are solid.
Meat inspection: by the Environment Health Officers is essential and any animals suffering from salmonellosis should not be used in the food industry. Low levels of salmonella contamination are regarded as inevitable amongst poultry and only large outbreaks result in slaughter of the birds.
Food poisoning is a notifiable disease. However many mild cases go unreported. In 1995 food poisoning from all causes was at its highest level since records began in 1949: 80000 cases were recorded in 1995 compared with 63000 for 1992. Accurate monitoring of the incidence of food poisoning is essential in helping to decide what preventative measures to take.
Control of rodents whose faeces may contain salmonella
Proper sewage disposal
Government intervention: In 1989 the government took steps to control the rise in salmonella case in Britain in salmonella cases. Testing of poultry flocks became compulsory. More than three million infected laying hens were slaughtered and the Food Safety Act of 1990 raised standards in food production.
In contrast to typhoid, salmonellosis organisms have low infectivity, in other word large numbers of bacteria are required to cause infection. This is also in contrast to the high infectivity of E. coli 157, an increasingly important agent in the food poisoning. Other bacteria may also cause food poisoning, for example Listeria Monocytogenes which is particularly associated with pate and dairy product such as soft cheese and listeriosis. Staphylococcus as soft cheese listeriosis. Staphylococcys aureus, Bacillus and Clostridium species are also well known causative agents which are beyond the scope of this contents of this blog.
Salmonella enteritidis is particularly associated with the eggs and meat from poultry. It was important in the rising incidence of salmonellosis from 1987 and accounted for 53% of salmonellosis in 1989 and 63% in 1991. At that time hen’s eggs represented a newly recognized sources salmonellosis.
How this Salmonella is transmited and what are it’s signs and symptoms
Salmonellosis is a classic food borne disease which can be easily infects the human as well as the many food animals like the poultry, pigs and cattle from which the human is directly infected. The faeces of rats, mice and domestic pets may also contaminate food human food. The sign and symptoms of the salmonella food poisoning appear suddenly, within 12 to 24 hours after eating contaminated food. Vomiting and diarrhea occur, accompanied by a fever with a high temperature. Abdominal pain or discomfort, and headache, usually occur. Most people recover within a few days.
Dehydration is a risk and may lead to complications such as low blood pressure and kidney failure. These complications are responsible for most of the death that occur. The elderly and the young, particularly babies are most at risk. Accurate diagnosis requires a culture of the faeces to isolate the organisms.
How salmonella and food poisoning can be treated and prevented
The treatment is to replace fluid and salt loss and to use drugs. Antibiotics are effective against salmonella organisms and include tetracycline and ampicillin but they do not shorten the occurs of acute diarrhea. Recently drug resistant strains of Salmonella have begun to appears. There are several methods of prevention.
Carriers: Symptom less carriers of the disease can retain the organisms in the faeces for some time and present a problem in society. About 2-5 people per thousand of the general population are thought to be carriers. Known carriers and people who have suffered the disease are not allowed to work in the food industry until samples of their faeces have been shown to be clear of the pathogenic organisms.
Hygiene in the home and food trade: Storage preparation and cooking of food should all be carried out hygienically. Food should be stored cool or out hygienically. Food should be stored cool or refrigerated to minimize bacterial growth. Great care should be taken in the kitchens to separate the different preparatory processes, so that raw meat, particularly poultry and eggs do not cross-contaminate other food stuffs. Cutting board, dish cloths, dirty kitchen utensils and unwashed hands can all harbor salmonella and bring about transfer from food to food and place to place. Environmental Health Officers regularly inspect restaurants, shops and factories.
Through cooking: Cooking should be thorough enough to kill all bacteria. One of the great dangers in not thawing frozen food sufficiently. In addition, the Chief Medical Offices recommended in 1988 that raw eggs should be avoided and vulnerable groups such as the elderly, sick, babies and pregnant women should consume only eggs which have been cooked until the white and yolk are solid.
Meat inspection: by the Environment Health Officers is essential and any animals suffering from salmonellosis should not be used in the food industry. Low levels of salmonella contamination are regarded as inevitable amongst poultry and only large outbreaks result in slaughter of the birds.Food poisoning is a notifiable disease. However many mild cases go unreported. In 1995 food poisoning from all causes was at its highest level since records began in 1949: 80000 cases were recorded in 1995 compared with 63000 for 1992. Accurate monitoring of the incidence of food poisoning is essential in helping to decide what preventative measures to take.
Control of rodents whose faeces may contain salmonella
Proper sewage disposal
Government intervention: In 1989 the government took steps to control the rise in salmonella case in Britain in salmonella cases. Testing of poultry flocks became compulsory. More than three million infected laying hens were slaughtered and the Food Safety Act of 1990 raised standards in food production.
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