Centers for Disease Control and associated with the deaths of more than 9000 for health statistics, National Center were nearly 33 million Specifically in cases of disease in the United States if the colonization of the post in 2006. This is an indication that the food industry needs more if diseases to prevent the exposure of our, but it is also clear that we need more information about consumers to protect ourselves from these diseases.
The following are some pointers to the two most common if microbes-salmonella and e. coli.
Salmonella
When this means bacteria consumed, it binds itself to the wall of the intestine wall and penetrates obstacles and is transported to the liver or the spleen, where it causes the symptoms of diarrhea, treatment facilities, diarrhoea, fever, and sometimes death.
Most of the salmonella infections traced to meat, poultry and dairy products, but salmonella can grow virtually all of the food industry. Chicken and eggs are particularly high risk for use in foodstuffs intended for human consumption. The USDA estimates that the average consumer eats kovaksi cooked egg 20 times a year.
Salmonella Typhimurium in the three main positions and Typhi, Enteritidis.
Salmonella enterica serovar Enteritidis (also known as s. Enteritidis)
This is currently processing plants in the u.s. the most common cause of s. Enteritidis, are known to infect the entire flocks of chickens without visible symptoms of the disease, but quickly spread to another, caused by the hens, which are typically caged in conjunction with the groups in the vicinity. In humans the symptoms of the tract are upset, diarrhea, and fever, and sometimes death.
Salmonella enterica serovar Typhimurium (also known as s. Typhimurium
This position was the most common cause of processing plants around 1990. Is not usually fatal, except for the people of the resistance of the compromised systems and other disease conditions, the elderly and very young. The illness is characterized by diarrhea, abdominal cramps, nausea, and induce vomiting, and may take up to 7 days.
Salmonella enterica serovar Typhi (also known as s. Typhi)
S. Typhi is a database, which causes, very serious and often fatal disease. The blade is no longer a common disease in the United States, but it is very widespread in developing countries. Päälähde infection is drinking contaminated water or eating food washed in contaminated water, or with irrigated.
Preventing salmonella infection ()
The best way to avoid being infected is to make sure that the food to be cooked, which should be thoroughly cooked before consumption. This applies in particular to pigmeat and eggs. Never use raw eggs, home-made recipes that are served, uncooked or baked, such as salad dressing or mayonnaise. Manufacturers use pasteurized eggs in making these products. Foods that are eaten raw, such as fruit and vegetables must be washed thoroughly in warm running water to wash the vegetables, the store bought vinegar solution, or in accordance with the terms and conditions.
In e. coli
E. coli is an acronym for Enterobacteriaceae, which is about 0.1% of the bacteria was found in the adult human intestine. Often we hear, food recalls and safety warnings associated with e. coli hamburger, fruit, vegetables (such as the recent spinach contamination), and other produce.
This bacterium is known for a rare strain of e. coli O157:H 7, which cause serious damage to the intestinal epithelial sells the line of the intestine wall. Tax bases can be so severe that the body lose fluids and salts, and blood vessels can be damaged and the bleeding and hemorrhaging occurs.
E. coli infection is particularly dangerous to young children, the elderly and individuals in the compromised immune systems, the water and the blood in excessive huokoisiksi.
E. coli can be transmitted through contaminated water, as well as humans.
E. coli-block ()
Wash fruits and vegetables thoroughly, vinegar solution, or store bought to produce raw materials with wash before eating. Cook food, hamburger and other veterinary certificates. A good rule of thumb is to cook the meat until the juices are clear-pink.
Salmonella and e. coli infection prevention tips
o wash the dishes, always in the hands, utensils, cutting board, the surface of the sink and counter, hot water and SOAP during, and after preparing raw meat. Use disposable towels and reject immediately.
o Wash hands, utensils and counter surface, before, during, and often the food preparation and cooking.
o Use the tray or plate, Cooked meat, the work never that you used the disk for raw meat, until such time as they are washed thoroughly.
o consider using different cutting boards for preparing raw meat, and fresh fruit and vegetables. The bacteria on the surface of the wood trim the margins to the cracks.
o separately from other food in the refrigerator the raw meat of your own, poultry and seafood.
o always Cook food, in which the eggs thoroughly. Meat, poultry, pork, and in particular of the soil surface in the veterinary certificates should be cooked until a clear juice.
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