10 rules from the health epidemiologist that will help the people of Aktau protect children from salmonellosis

Egg. Indicative photo from smdoctor.ru

The peak incidence of salmonellosis occurs in the summer-autumn period. Therefore, during his stay, the head of the epidemiological department of the health and epidemiological department of the city of Aktau, Symbat Zheksenbay, listed simple rules that will help protect yourself and your children from a dangerous disease.

According to the results of four months of 2022, eight cases of salmonellosis were recorded in Aktau, half of which occur in children under 14 years of age. During the same period in 2021, six cases of salmonellosis were reported, all of them affecting adults.

“Salmonellosis is an acute infectious disease caused by bacteria of the genus Salmonella that enter the human body with food of animal origin and is characterized by a variety of clinical manifestations from asymptomatic transmission to severe septic forms,” ​​said Symbat Zheksenbay.

Bacteria of the genus Salmonella, Image by apk.hlr.ua

Bacteria of the genus Salmonella, Image by apk.hlr.ua

Salmonellosis is recorded throughout the year, the maximum incidence is recorded in the summer-autumn period. The nature of the course of the disease is determined by the age of the patient, the type of pathogen and the route of infection.

10 rules from the health epidemiologist that will help the people of Aktau protect children from salmonellosis, photo-2, Illustration by onclinic.ua

Illustration by onclinic.ua

“The ways in which salmonellosis is transmitted are varied: the most common is food, most often when we eat animal and poultry meat, as well as eggs. “The germs penetrate into products with insufficient cooking (half-cooked steaks, raw and soft eggs, fried eggs), improper storage and violation of the basic rules of personal hygiene”, said the expert.

The source of infection can also be animals, most often domestic animals (cattle, pigs, cats, dogs), birds, people with salmonellosis or healthy carriers of the infection (when one person is a source of infection for others but does not get sick). Salmonellosis can also be transmitted through contaminated water – when you drink it or take a bath.

What are the symptoms (signs) of salmonellosis in humans?

The symptoms of the disease may be severe or non-existent. However, in most cases, the following symptoms occur: fever, general weakness, headache, nausea, vomiting, abdominal pain, recurrent loose watery stools.

In severe cases of the disease, dehydration, swelling of the liver and spleen is observed. Perhaps the development of kidney failure. In this case, you need to seek medical help urgently.

Most often the disease occurs in the form of acute gastritis, gastroenteritis or gastroenteritis.

What are the preventive measures for salmonellosis?

The basis for the prevention of salmonellosis in humans is veterinary and sanitary measures aimed at ensuring proper conditions in the process of slaughtering animals and poultry, carcass processing technologies, as well as the observance of health status in the food industry and public catering establishments.

In public catering and internships at home, the following rules should be strictly observed:

  • wash your hands immediately and thoroughly with soap when returning home, before eating, preparing food, after using the toilet, after caring for animals.
  • do not buy products in unauthorized places of trade or by hands of dubious quality, with an expiration date, ask the seller for documents confirming the quality and safety of the products.
  • Do not drink raw milk that is not packaged in a sterile container.
  • Avoid contact between raw and cooked foods. Properly cooked food can be contaminated by contact with raw food.
  • Use separate cutting boards and knives for cutting food (raw and boiled, vegetables and meat).
  • Wash the chicken eggs before use, do not eat them raw and cook them for at least five minutes after cooking.
  • Take cooking seriously. During the cooking process (frying) the salmonella are destroyed, but remember that the temperature in all parts of the food must reach 80 ° C and be kept at this level for at least 10 minutes.
  • storage of perishable products in refrigerators within the permitted shelf life;
  • store food properly (in the refrigerator), if cooked meals remain the next day, then they must be heat treated before use.
  • protect salads, vinaigrettes and other cold dishes from hand contamination during their preparation, store these dishes seasoned for no more than an hour.

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