News
December 13, 2007
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Salmonella Bacteria in
Egg, Chicken & Milk.
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Salmonella
Salmonella is the most commonly known brand of bacteria.
It can grow effectively in unpasturised milk, eggs, meat and poultry.
Salmonella multiplies if food is not cooked thoroughly,
or is not chilled to a suitable temperature.
Infection spreads by human contact,
so strict hygiene routines are essential in food preparation areas,
not only in food production and storage,
but also in personal hygiene - frequently and
through hand-washing helps to cut down the spread of the bacteria.
Symptoms of infection include nausea, stomach cramps,
and blood in faeces, often with diarrhoea.
These reactions normally occur between
six and seventy-two hours of infection.
There is no cure of the infection itself,
which simply passes through the body naturally.
An infected person needs to rest and
take in plenty of fluids to avoid dehydration.
Although unpleasant, salmonella infection is rarely serious,
and only one per cent of infections are fatal.
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