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36 “НАШЕ ЖИТТЯ”, БЕРЕЗЕНЬ 2009 Salmonella by Ihor Magun, M.D., F.A.C.P. Salmonella has recently become major head line news in the United States. It has attracted attention everywhere since it has affected both humans a s well as animals. It can be associated with significant adverse physical consequences — severe illness as well as death. Knowledge about this bacteria and what to do to prevent it is critical. Salmonella infections have always been around, and there are man y types of Salmonella species. Some types cause a form of typhoid fever, but this article will focus on the nontyphoid types — those currently publicized. Salmonella bacteria is common in many kinds of domestic animals. It affects chickens (commercial or f ree - range), cows, and ducks. Pets such as turtles, lizards, and snakes also harbor this bacteria. Since these animals harbor the organism, they also serve as a source of human infection. Chickens, for example, lay eggs that may be coated with the bacteria. The bacteria can penetrate through the pores of an intact shell. Regarding meat from animals affected with this bacteria, there is great serious potential of propagating the infection during the entire process of raising, slaughtering, shipping, and marke ting. The current problem with peanuts (and products derived from peanuts) originated with a contaminated source at a processing plant. Salmonella can also be present on fruits and vegetables that were exposed to the bacteria and were not properly washed. The incidence of disease is five times higher among young children than among adults due to their weaker immune systems. Equally susceptible are adults over the age of 70, but anyone can become infected. The clinical manifestations occur after a 24 to 72 hour incubation period. Symptoms include frequent diarrhea, nausea, vomiting, or stomach cramps. Severe dehydration can occur. Dissemination of the bacteria throughout the body is what can lead to complications and death. This occurs when the organism ent ers the bloodstream. Fortunately, this happens rarely. Most infections last between four to seven days and eventually run their course without any treatment. In fact, many individuals may attribute the symptoms to some type of "food poisoning" and never kn ow that they have been infected by the salmonella organism. Definitive diagnosis, when necessary, can be made from stool, blood or other fluids. For more severe infections that involve dehydration, intraven - ous antibiotics and intravenous fluids are necess ary. One problem that can arise is the presence of a resistant strain of the salmonella organism that can be found in today’s commercial animal rearing. Treatment is difficult because no effective antibiotic that can destroy this strain exists. How can in fection be prevented? Basic rules apply. First, always wash your hands thorough hly prior to preparing food no matter what you did just before — whether that activity was changing a diaper or shopping at the local supermarket. Antibacterial soap is helpful b ut not necessary. Regular soap and warm water with a brisk washing technique is adequate. Wash hands with soap after handling any pet feces, especially if you are cleaning up after reptiles or birds. Wash and scrub vegetables especially if you intend to e at them with the skin. If discarding skin, also discard the leaves or rinds and make sure you wash the kitchen work surfaces and utensils immediately. This is especially important if these surfaces have been in contact with any poultry or raw meat. Do not eat undercooked meat, poultry, or eggs. Note that even some restaurants no longer serve "sunny - side up" eggs as a precaution to prevent an infectious risk. Don't work in the kitchen with raw meat and an infant at the same time (feeding, playing, or changin g a diaper). If you think you may have an infection, do not prepare food for others. Separate uncooked meats from produce to prevent cross - contamination. Avoid any raw or unpasteurized dairy products. Pay attention to food that needs proper refrigeration a nd check expiration dates. Discard questionable items. If you have a question about a particular product, refer to a toll free number to see if it is recalled. The Food and Drug Administration’s Web site (www.fda. gov ) contains a recall list. When in doubt, throw it out! Salmonella infections have to be taken seriously. They can have a significant impact on lost productivity and medical costs . They can also be deadly so it is wise to take precautions. Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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