What are the symptoms of eating food infected with Salmonella?

The incubation period for Salmonella food poisoning is as short as 2 hours, up to 72 hours for the elderly, and an average of 12 to 24 hours. There are three main types of manifestations, namely gastrointestinal, typhoid, and sepsis. The gastrointestinal form is the most common.

Prodromal symptoms include chills, headache, dizziness, nausea, and crampy abdominal pain, followed by vomiting, diarrhoea, body aches, or fever. Diarrhea can reach 7 to 8 times a day. The body temperature is between 38 and 40, the course of the disease is about 3 5 days, and the diarrhea usually stops in 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 life-threatening due to dehydration, acidosis, anuria, heart failure, etc., and first aid is not timely.

The incubation period for Salmonella food poisoning is as short as 2 hours, up to 72 hours for the elderly, and an average of 12 to 24 hours. There are three main types of manifestations, namely gastrointestinal, typhoid, and sepsis. The gastrointestinal form is the most common.

Prodromal symptoms include chills, headache, dizziness, nausea, and crampy abdominal pain, followed by vomiting, diarrhoea, body aches, or fever. Diarrhea can reach 7 to 8 times a day. The body temperature is between 38 and 40, the course of the disease is about 3 5 days, and the diarrhea usually stops in 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 life-threatening due to dehydration, acidosis, anuria, heart failure, etc., and first aid is not timely.

The incubation period for Salmonella food poisoning is as short as 2 hours, and up to 72 hours for the elderly, with an average of 12 to 24 hours. There are three main types of manifestations, namely gastrointestinal, typhoid, and sepsis. The gastrointestinal form is the most common.

Initial symptoms include chills, headache, dizziness, nausea, and crampy abdominal pain, followed by vomiting, diarrhoea, body aches, or fever. Diarrhea can reach 7 to 8 times a day, the body temperature is usually between 38 and 40, the course of the disease is about 3 to 5 days, usually 2 to 3 days the diarrhea stops, the body temperature returns to normal, and the general condition improves. In severe cases, especially children, the elderly and the infirm are often life-threatening due to dehydration, acidosis, anuria, heart failure, etc., and first aid is not timely.

Salmonella food poisoning is characterized by abdominal pain and diarrhoea, chills, headaches, and listlessness. If Salmonella food poisoning is not particularly serious, it can generally be improved by daily care, and if the condition is more serious, it is necessary to cooperate with the doctor to take medication in time**. Pay attention to food hygiene, try to avoid eating some moldy or spoiled food, and avoid eating leftovers and leftovers.

It will cause us to have fever, diarrhea, headache, rash, fatigue, vomiting, these are the manifestations and symptoms of eating food infected with Salmonella, when these symptoms appear, we must go to the hospital in time**, follow the doctor's guidance.

If you will have symptoms of fatigue, abdominal pain, fever, nausea, and vomiting, you must go to the hospital in time.

Symptoms of dizziness, nausea, vomiting, diarrhea, body aches or fever may occur, and in severe cases, it can be life-threatening.

The most common salmonella that causes food poisoning are typhoid, swine fever, Salmonella enteritis, paratyphoid A, paratyphoid B, etc., which have strong vitality in the external environment. It can survive for several months in water, milk and meat, and the optimal temperature for reproduction is 37. Salmonella in milk and dairy products dies soon after pasteurization or boiling.

Salmonella food poisoning is mostly caused by animal foods, especially meat, but also poultry, eggs, and dairy products.

In acute gastroenteritis, the incubation period is generally 12-24 hours, and the time is short; Long-term is 2-3 days. Prodromal symptoms include nausea, headache, general fatigue, and chills. The main symptoms are vomiting, diarrhoea, abdominal pain, and yellowish-green watery stools, sometimes with pus, blood, and mucus.

The temperature is 38 -40. Severe patients have chills, convulsions, convulsions, and coma. The course of the disease is 3 to 7 days, and the prognosis is generally good.

The elderly, children, and the infirm can also die if they are not treated in a timely manner**. The main cause of poisoning is food contaminated with salmonella and multipliing, which, combined with improper handling, fails to kill salmonella. When processing contaminated pork and offal, there are still live bacteria in the food center due to insufficient heating or excessive cutting, which can cause poisoning when consumed.

During the processing and storage of raw and cooked meat, such as knives, cutting boards, and storage containers, they become infected again. While the disease can occur year-round, most occur from May to October, with the majority occurring between July and August. It can also cause poisoning by contaminating food and water sources by flies, rats, etc.

The pathogenesis of Salmonella is mainly due to the fact that a large number of live Salmonella bacteria enter the digestive tract with food, multiply in the intestines, and then enter the bloodstream through mesenteric lymphoid tissues, resulting in bacteremia and systemic infection. When bacteria are destroyed by mesentery, lymph nodes, and reticuloendothelial cells, Salmonella releases endotoxins, leading to human poisoning and subsequent clinical symptoms.

What causes food poisoning? In fact, there are many causes of food poisoning, the first is bacterial food poisoning, the second is mycotoxin poisoning, the third is animal food poisoning, and the fourth is plant food poisoning, so there are many causes of food poisoning. Is food poisoning caused by Salmonella virus infection?

One of the main causes of food poisoning is Salmonella infection.

What causes food poisoning?

What causes food poisoning? In fact, there are many causes of food poisoning, the first is bacterial food poisoning, the second is mycotoxin poisoning, the third is animal food poisoning, and the fourth is plant food poisoning, so the causes of food poisoning are divided into many kinds, and in most cases it is food poisoning caused by bacteria, and the main reason is that the food we eat is not cleaned, and the knives are not cleaned.

Is food poisoning a salmonella virus infection?

Many people have speculated that food poisoning is caused by Salmonella virus? One of the major elements of food poisoning is caused by Salmonella infection, which is actually one of the most common viruses in the infection, which can easily cause enteritic disease, which is known as food poisoning.

Tips

There are many factors that cause food poisoning, when we usually eat anything, as long as the things are cooked and the props and knives that are usually used are cleaned and wiped in time, they will basically not cause food poisoning, those who have eaten once, we had better not eat the food back to the pot, because these back to the pot food will cause a variety of viruses, so it will lead to food poisoning and gastrointestinal damage after eating the food back to the pot.

Generally, it is a salmonella virus infection, and food poisoning is usually a mushroom or some expired food, which will breed bacteria.

There are many main causes of food poisoning, such as contaminated food, and salmonella can also be poisoned by eating unclean food.

It's this virus infection. The virus can be transmitted through the air, blood, and from mother to child. So the propagation speed is relatively fast.

The symptoms of salmonella poisoning are mainly acute gastroenteritis, the incubation period is generally four to forty-eight hours, the short-term is a few hours, the long-term is two to three days, the early symptoms are nausea, headache, general fatigue and chills, etc., the main symptoms are vomiting, diarrhea, abdominal pain, the feces are yellow-green watery stool, sometimes with pus, blood and mucus, the temperature of the general fever is 38 degrees Celsius to 40 degrees Celsius, severe patients have chills, convulsions, convulsions and coma symptoms. The course of the disease is three to seven days, and the prognosis is generally good, but the elderly, children, and the frail can also die if they do not receive emergency treatment in time, and most people with salmonellosis can recover without taking medication, infants, the elderly, and those who already have certain diseases should seek medical attention**, and salmonella carriers should not work in preparing food until permission is obtained from a doctor.

Salmonella is a pathogenic bacterium of the Enterobacteriaceae family, which can cause a variety of Salmonella infections, including nausea, vomiting, abdominal pain, diarrhea and fever.

According to the clinical manifestations, it is mainly divided into:

1. Gastroenteritis, that is, food poisoning, is the most common type;

2. Typhoid fever type, similar to typhoid fever, but the disease is mild, the course of the disease is short, although the diarrhea is obvious, but rarely complicated by intestinal bleeding and intestinal perforation.

3. Sepsis type, manifested as high fever, chills, sweating, headache, nausea, anorexia, weight loss, fatigue, etc.

4. Intestinal focal ** infection, which can occur in any part, there is no gastroenteritis or systemic symptoms in this type, only abscess formation.

Salmonella infections caused by eggs.

Salmonella has a wide range of hosts in nature, a small number of Salmonella are selective to the host, the vast majority are adapted to humans and animals, can live in mammals, reptiles, birds, insects and human gastrointestinal tract, a wide variety of domestic and wild animals infection rate of more than 1% 20%. Therefore, all kinds of poultry and livestock have the opportunity to be polluted in the process of feeding, slaughtering, transportation, packaging and other processing. For example, poor hygiene conditions during slaughtering of poultry and livestock can contaminate meat with salmonella in the intestinal lumen.

In addition, meat can also be contaminated with Salmonella by various utensils or directly with each other during storage, market**, kitchen processing, etc., of which 1% and 58% of raw meat purchased in retail markets are contaminated with Salmonella. Contamination of eggs or egg products**, which can be in the ovaries or ureters of birds, or by salmonella in faeces, fertilizer, or soil that passes through the whole eggshell and enters the egg. In general, in many egg powders or other products made from egg mixtures, the infection rate is quite high; Dairy products such as ice cream, cooked food bags, etc. can also be contaminated with Salmonella.

These various animal-derived foods are the most common vectors for Salmonella infection. Certain biological agents, such as enzymes, hormones, bile salts, and food dyes, that use animal organs as raw materials can occasionally cause infections. Outbreaks caused by water pollution are often found in developing countries, with sewage irrigation, raw and cooked food being the most common causes of distribution or intra-household epidemics.

Direct human-to-human transmission, often through the hands of caregivers and medical devices, is the main cause of nosocomial infections or outbreaks in childcare facilities.

Salmonella infections caused by eggs.

The causative agent of salmonellosis. It belongs to the Enterobacteriaceae family, gram-negative enterobacteriaceae. Nearly a thousand species (or strains) have been discovered.

According to its antigenic components, it can be divided into basic bacterial groups such as A, B, C, D, and E. Among them, the main diseases related to human diseases are A. paratyphi in group A, Acetyphobacterium paratyphi and murine typhimidus in group B, Pytyphobacterium paratyphi and cholera suis in group C, typhoid bacillus and enteritidis bacillus in group D. With the exception of Typhoid Billus, Bacillus paratyphi and Bacillus paratyphi causing diseases in humans, most diseases can only cause diseases in animals such as livestock, rodents and poultry, but can sometimes contaminate human food and cause food poisoning.

For details, see the encyclopedia "Salmonella."

Salmonella is the causative agent of salmonellosis, belonging to the Enterobacteriaceae family, gram-negative enterobacteriaceae. The length of clinical symptoms and incubation period is related to the type of pathogenic bacteria infected, the amount of bacteria and the clinical type. Common symptoms of Salmonella infection:

chills, fever, abdominal cramps, flatulence, nausea, vomiting.

Salmonella is a common foodborne pathogen that causes disease only in humans, in animals, and in both. Symptoms of Salmonella infection include vomiting, fever, and diarrhea.

Salmonella is a common foodborne bacterium that is mainly found in the intestines of animals or humans and can be transmitted. Symptoms of infection include nausea, diarrhea, vomiting, and fever. And the resistance of the elderly and children is poor, so the probability of contracting this disease will be more fatal.

Salmonella is an Enterobacteriaceae family that generally passes through the digestive tract. Salmonella infection may cause symptoms such as bloating and abdominal pain, but also fever, chills, and even food poisoning.

Salmonella spreads through the digestive tract, and the infection may be accompanied by nausea, headache, diarrhea, fatigue, fever, drowsiness, etc., because this will be fatal.

Salmonella is a common foodborne pathogenic bacteria, and after infection, patients are often accompanied by symptoms such as cold intolerance, low-grade fever, abdominal pain, and nausea. After being infected with Salmonella, it is important to pay attention to the positive** to prevent serious complications.