Every year, approximately 40,000 cases of salmonellosis are reported only in the United States.
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Salmonellosis is a bacterial infection caused by bacteria called Salmonella. Not so long ago Salmonella infection has been attributed to chicken meat and poultry in general, and eggs and pork meat. Now it's proved that it has the ability to penetrate in the roots, stalk and leaves of fruits and vegetables.
Most people infected by Salmonella develop abdominal cramps, dizziness, nausea, vomiting, diarrhea and fever that can jump to 40 Celsius degrees. The symptoms of the disease appear very quickly, 12 to 72 hours after the infection by contagious food. The diarrhea may be so severe that some of the patients must be hospitalized because Salmonella infection may spread from the intestines into the blood stream.
Some people can be chronically infected without developing any symptom, but they're still contagious for other people. Most of the people infected with Salmonella will recover completely after five to seven days. A small number of patients will develop so called Reiter's syndrome with pain in joints, painful urination and irritation of the eyes. Reiter's syndrome can last for months or years and can lead to chronic arthritis. A few of infected will die.
Contaminated alfalfa sprouts, tomatoes, salad, peanuts, water-melon, melon, rice and similar products caused the most known epidemics in United States and western countries. Usual opinion that Salmonella contaminates fruits and vegetables only from the surface is abandoned when it is discovered that those microorganisms can penetrate in plant stalk and leaves even through the undamaged roots.
Most enterobacteria live normally in the large intestine, but others can enter human organism via contaminated or improperly prepared foods or beverages. Enterobacteria are responsible for many human illnesses, including gastroenteritis.
Studies show that irrigation water is the most common source of pathogenic enterobacteria in a food production. Irrigation of a large agricultural surfaces demands large amounts of water especially during summer periods. For the irrigation of the fields producers often use water from rivers, creaks and lakes, sometimes for objective reasons but also to cut the costs of the production. They use that water usually without decontamination.
To follow the trend of the "healthy food" farmers use natural fertilizer from a barns without previously taking security measures. That's why the main pathogenic source in agricultural production is contaminated water.
To prevent salmonellosis buy groceries from producers you can trust and in a store that preserve food in the proper way. Always check the validation day and put the food in a refrigerator immediately when you come home. Recommended thermal food processing is 80 Celsius degree. Prefer hot meals that are cooked just before serving. If you are served undercooked meat, poultry and eggs in a restaurant ask waiter for further cooking. Don't use unpasteurized milk.
Wash hands, kitchen work surfaces and kitchen tools with soap and hot water immediately after use. Also wash your hands with soap after touching birds, baby chicks, reptiles, turtles, rodents and after contact with pet faeces. ■