Volgograd residents told about the symptoms and prevention of salmonellosis

Salmonellosis is an acute infectious disease caused by bacteria of the genus Salmonella. The pathogen enters the body with foods of animal origin. It was named after the American microbiologist Daniel Salmon, who discovered it in 1885. The greatest danger of the disease is for young children, the elderly and people with weakened immunity.

Sources of infection and routes of transmission

According to the regional Rospotrebnadzor, the most significant sources of the pathogen are chickens, cattle and pigs. The role of a person as a source of infection is proved: an asymptomatic carrier working with the preparation or sale of food is especially dangerous.

The main mechanism of transmission is fecal-oral, mainly food. Transmission factors are meat and meat products, eggs, creams, mayonnaise, dry egg powder, as well as cheeses, brynza, smoked fish and seafood. Water is of secondary importance, but the water of open reservoirs contaminated by the drains of meat processing plants and livestock facilities is dangerous.

Salmonella are small mobile bacteria that persist for a long time in the external environment. In water, they live up to 5 months, in meat and sausages - from 2 to 4 months, in frozen meat - about 6 months, in cheeses - up to 1 year. At room temperature, they actively multiply in meat and dairy products, without changing their taste and appearance. Salt at a concentration of 2 to 18% does not kill them, only boiling is harmful.

Symptoms and forms of disease

The incubation period is from 2-6 hours to 2-3 days, with a household route - up to 4-7 days. Getting into the small intestine, salmonella secrete a toxin that causes water loss, vascular tone disorders and damage to the nervous system. The disease develops 6–72 hours after infection.

The gastrointestinal form begins acutely, with vomiting and diarrhea, pain and bloating, weakness, headache, chills and fever to 38-40 degrees. Duration - usually 3-7 days. Typhoid form gives fever for 10–14 days, an increase in the liver and spleen, severe intoxication. The septic form develops a picture of sepsis. In severe course, dehydration, renal failure, peritonitis and infectious-toxic shock are possible.

Simple rules that reduce the risk of infection

The diagnosis is made on the basis of clinical signs and laboratory studies. Hospitalization is carried out for clinical indications, mandatory for workers of food enterprises. With proper treatment, salmonellosis can be completely eliminated.

Prevention is carried out at the state and individual level. Veterinary supervision monitors the slaughter of livestock, sanitary services control the preparation and storage of products, and employees of catering and children's institutions are examined.

In order not to get infected, you should follow simple rules. The most important thing is to wash your hands before eating. For raw meat and fish need a separate knife and board, which after use is washed and rinsed with boiling water. Meat and poultry are cooked for at least an hour, eggs - 10 minutes. Raw eggs and gogol-mogul should be excluded. Milk should only be drunk after boiling. From buying cottage cheese and Adyghe cheese in the spontaneous markets is better to refuse