Salmonellosis

Salmonellosis

Salmonellosis - Salmonellosis is caused through the injestion of living bacteria of the Salmonella group. The general symptoms are the same as in Staphylococcus poisoning, but with a longer incubation period. The disorder is the result of the growth of Salmonella in the intestine. An inoculum of about 600,000 cells is required for organisms to become established and cause illness.

Different species of Salmonella may be injested with improperly cooked meat, eggs, and puddings that have been contaminated by rodents or human carriers. Almost any food may, at times, be contaminated with Salmonella, and under conditions of mishandling may become involved in the transmission of salmonellosis.

The major reason for the widespread occurrence of Salmonella in meats is cross infect ion at the killing plant. The animals on the farm that are infected with Salmonella may be only 0.5%, but this may increase to 35% after 2 to 5 days in abbatoir pens.

Similarly, in poultry only a few per cent of the birds entering the plant may harbour Salmonella in their intestinal tract, but after processing 30 to 35% may be infected. Salmonella is found on the shell, and in the contents of' clean fresh eggs. After processing to egg powder, a high percentage of the samples show the presence of Salmonella.

Home | Site map | Submit Article | Directory | Search