The spread of salmonella scares Europe, but which foods are most at risk: here are the most unsuspected ones.
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The spread of salmonella scares Europe, but which foods are most at risk: here are the most unsuspected ones. Salmonella is an infection that has up to two thousand variants, therefore in continuous mutation. A bacterium transmitted by food both men and animals. World Food Safety Day was celebrated on 7 June, let’s see how we are placed on this front.
Identified in 1886, following swine fever, salmonella is an infection discovered by the American doctor Daniel Salmon. The bacterium infects living organisms through food. Not only of variants, but also of types of bacteria, there are several. Among these we find forme tifoideethe most serious, and forms not typhoidof lesser impact on health, which are the most widespread.
Foods that can transmit salmonella, pay attention to the precautions!
Non-typhoid salmonellae, therefore those with less impact, cause at most stomach ache or gastrointestinal disturbances. They frequently affect, especially the population of developed countries. Typhoid infections, on the other hand, more frequent in underdeveloped countries, cause more serious damage, such as severe fever, malaise, pain. Salmonella is transmitted via ingestion of foodbut also through contaminated wateror even transmitted by pets.
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Salmonella usually contaminates humans through contaminated food. Contamination can happen anywhere. What are the most foods at risk of contamination?
- Milk powder
- Raw or undercooked eggs
- Raw milk and derivatives
- Homemade ice cream
- Fruits and vegetables
However, attention should be paid to the carne, especially if undercooked, to sauces for condiments, creams and preparations for desserts. In the home, infection is usually transmitted through the use of infected utensils, such as knives, surfaces or hands that are not washed properly. In Italy, the salmonella spread in recent months has triggered due to contaminated chicken meat.
Which ones are they i sintomi of a possible salmonella infection? I pthe most common are diarrhea, stomach cramps, mild fever, nausea, chills and headache. Symptoms usually begin to manifest a few hours after a meal, but can also fade a couple of days later. The infection lasts a few days, then passes on its own. Often, salmonella also causes urinary and joint infections and blood in the stool.
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Salmonella is diagnosed through a test in the laboratory, if after a week it does not recover, it is better to be examined and take antibiotics to avoid serious consequences. You can prevent the disease, just cook the food well, do not consume unpasteurized dairy products, or drink raw milk. Keep eggs in the fridge and then cook them well, always wash your hands before cooking, clean kitchen utensils, avoid food cross-contamination.