Salmonella food poisoning

Introduction to Salmonella food poisoning Salmonella food poisoning is a common bacterial food poisoning, consisting of a group of Gram-negative bacilli, especially those that cause disease in humans and animals, with typhoid fever, enteritis and Cholera cholerae being the most common. basic knowledge Sickness ratio: 0.002%-0.004% Susceptible people: no specific population Mode of infection: non-infectious Complications: bacteremia, sepsis

Salmonella food poisoning cause

The main cause of poisoning is that the food is contaminated and propagated by Salmonella, and improper handling fails to kill Salmonella. When processing contaminated pork and internal organs, often due to insufficient heating or dicing, there are still viable bacteria in the center of the food, which can cause poisoning after eating. In addition, in the diseased milk, if the heating is not complete, it can be poisoned. Raw and cooked meat is infected again during processing and storage, such as knives, cutting boards and storage containers. Although the disease can occur throughout the year, most of it occurs between May and October, with the most from July to August. It can also cause poisoning through contaminated food and water sources such as flies and rodents. The pathogenesis of Salmonella is mainly due to the large amount of live Salmonella entering the digestive tract with food and breeding in the intestine, and then enters the blood circulation through the mesenteric lymphoid tissue, causing bacteremia and causing systemic infection. When the bacteria are destroyed by the mesentery, lymph nodes and reticuloendothelial cells, the Salmonella releases endotoxin, which causes human poisoning and subsequent clinical symptoms.

Salmonella food poisoning prevention

1. Cook, cook, store, and separate raw and cooked foods when eating.

2. Prevent nosocomial infections. The hospital is especially the delivery room. Pediatric wards and infectious disease wards should prevent epidemics in the ward. Once found. To be completely disinfected.

Salmonella food poisoning complications Complications bacteremia sepsis

Bacteria can enter the blood circulation to cause bacteremia, sepsis and local suppurative infection.

Salmonella food poisoning symptoms Common symptoms Relaxation heat retention heat body skin and mucous membranes... Nausea abdominal pain Diarrhea Yangmei tongue

The incubation period for Salmonella food poisoning is as short as 2 hours, and the elderly can reach 72 hours, with an average of 12 to 24 hours. There are three main types of manifestations, namely gastrointestinal, typhoid, and sepsis. Gastrointestinal type is the most common. Prodromal symptoms include chills, headache, dizziness, nausea, and abdominal pain, followed by vomiting, diarrhea, body aches or fever. Diarrhea can reach 7-8 times a day. The body temperature is between 38 and 40 °C, and the course of disease is about 3 to 5 days. Generally, diarrhea stops for 2 to 3 days, the body temperature returns to normal, and the general condition improves. In severe cases, especially children, the elderly and the infirm are often endangered by dehydration, acidosis, anuria, heart failure, etc., and the first aid is not timely and life-threatening.

Salmonella food poisoning test

1, blood routine.

2, the pathogen examination has the value of diagnosis, taking the patient's vomit, feces, blood or local lesions of the pus to culture, can be found pathogens.

3, serological examination of the patient's serum on the pathogen or closely related strains of bacterial antigen ("O" antigen) agglutination titer increased, such as greater than or equal to 1:160, or double serum titer increased by more than 4 times It has diagnostic significance.

Diagnosis and identification of Salmonella food poisoning

diagnosis

Salmonella is widely found in the intestines of pigs, sheep, dogs, cattle, chickens, ducks, geese and rodents. Its poisoning is one of the most common food poisonings.

1. More often in summer and autumn, there was a history of eating suspected contaminated meat.

2. Acute gastrointestinal symptoms such as nausea, frequent vomiting, abdominal pain, and diarrhea occur in a short period of time. At the same time, the diners have similar symptoms. In severe cases, high fever, dehydration, coma, convulsions can occur, and death soon.

Differential diagnosis

Gastroenteritis-type Salmonella infection should be differentiated from acute bacterial dysentery, acute hemorrhagic necrotic enteritis, staphylococcal food poisoning, Proteus food poisoning, halophilic food poisoning, etc.; typhoid-type, septic type should be associated with typhoid fever, Paratyphoid and other bacteria-induced sepsis are identified; the localized purulent infection caused by Salmonella and other bacteria are clinically difficult to distinguish and must be identified by local lesion pus culture.

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