Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Saturday, November 09, 2019

Prevention against salmonellosis

To decrease the risk of salmonellosis, both food safety practices and the prevention of transmission from animals are important. Human-to-human transmission, though less common, can also be reduced through preventive measures.

Because Salmonella bacteria are spread through poop, one of the best ways to reduce the risk of illness is to wash hands often with warm water and soap. Make a special effort to wash hands in these situations:

*right after playing with a pet or animal (especially a reptile or chicken)
*right after using the bathroom
*before preparing any food, like cutting up vegetables for dinner
*before eating any food

Any food can become contaminated through cross-contamination, environmental contamination, or by the unwashed hands of food workers. Outbreaks of salmonellosis have been traced to a variety of foods including cantaloupe with rinds that were likely contaminated in the field; alfalfa sprouts grown from contaminated seed; and tomatoes contaminated before or during harvest.

It’s good to remind other members of the family to wash their hands often. People who cook meals should wash their hands before touching any food. It's also a good idea to use water and soap to clean kitchen counters, cutting boards, and knives after they touch raw foods.

Another way to protect against Salmonella infection is to never eat raw or undercooked eggs, meat, chicken, or turkey. Meat, chicken, and turkey should be cooked until they are no longer pink in the center, and eggs should be cooked so they aren't wet and runny. And do not consume unpasteurised milk. Salmonella is found massively in unpasteurized milk, contaminated water, raw or undercooked eggs and meat. Infected livestock contributes to the severity ofthe disease just as much.

Also do not purchase dirty or cracked eggs.

Raw fruit and vegetables make healthy snacks, but be sure to wash them well before starting munching.

Babies and small children without diarrhea who are not toilet trained should wear tight fitting waterproof pants or swimming nappies in swimming pools and changed regularly in the change room. When faecal accidents occur, swimming pools should be properly disinfected.

Food preparers should be especially careful when making food for children, the elderly, or other immunocompromised people since they are more likely to develop severe disease. When caregivers are working with raw poultry or meat, infants should not be fed and diapers should not be changed.
Prevention against salmonellosis

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