Food Poisoning. Salmonella Multiplies At A Temperature Of About 35 ° C

Victoria Aly Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022
Food Poisoning. Salmonella Multiplies At A Temperature Of About 35 ° C

In this article, learn more about Food Poisoning. Salmonella Multiplies At A Temperature Of About 35 ° C. Salmonella is one of the most common causes of food poisoning..

Foodborne toxicoinfections occur when eating foods contaminated with large doses of live microorganisms. The most common causes of these diseases are members of the genus Salmonella . Currently, they are the most common in the world, more than 2000 serological types of salmonella have been isolated, but 10-15 types of diseases cause them.

 

They develop in the gastrointestinal tract of warm-blooded and cold-blooded animals, including humans. In the external environment, salmonella can survive for up to several months. At temperatures below 5 ° C they die. When heated to 75 ° C they last 5 minutes, and at 100 ° C they die instantly. Salmonella multiplies at room temperature, but most intensively at 35 - 37 ° C, without changing the organoleptic properties of food, ie. food is spoiled, but we can't feel it.


 

Methods of transmission through food. They are numerous. In addition to endogenous infection of meat in sick animals, salmonella is often found in milk during milking. External contamination of the products can occur all the way to the product from production to consumption. Sources of salmonella are humans and rodents. The mechanism of transmission of the infection is fecal-oral (from contaminated food and water), as well as contact-household (from contaminated objects). Salmonella is most often transmitted through meat and meat products, as well as through eggs and egg products.

 

Clinical picture of the disease . It usually begins suddenly with an incubation period of 6 to 24 hours after consuming contaminated food. It starts with vomiting, abdominal pain and diarrhea. The temperature rises to 38-40 ° C. Symptoms of intoxication also appear - muscle pain, headache. The duration of the disease is 2-3 days. Decisive for the diagnosis, in addition to the clinical picture, are microbiological studies of food residues.

 

Prevention includes prevention of contamination of food products - veterinary control of the condition of animals, sanitary control in the processing and cooking of meat and milk, personal hygiene of workers in contact with food. Food storage is also of great importance - they are kept in a refrigerator at a temperature of up to 4-5 ° C. And last but not least is the good heat treatment of food products.

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