Food Poisoning

Food Poisoning - Salmonella Source (Salmonella) Intestinal...

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Salmonella Source ( Salmonella ) Intestinal tract of warm-blooded animals and fecal contamination from infected animals. Often associated with poultry products including eggs. Reptiles can also be a source. Found in fecal material. Symptoms True infection with Fever, nausea, vomiting, cramps, diarrhea that continues for 1-6 days (usually 1 to 2). The onset of symptoms appears 24 hours (6 to 48) after eating the contaminated food. Death may occur in persons who were already severely compromised (primarily very old or very young or immune-deficient), but normal healthy adults would not ordinarily suffer any long-term consequences Causes Foods are contaminated from some animal source. Food may be easily contaminated from intestinal tract if they animals improperly slaughtered. Cutting boards in the home may be used to cut up contaminated product that is then cooked and presents no hazard. The cutting board may be used subsequently to prepare something that won't be cooked and the organisms are transferred to this product. If the contaminated product is then subjected to temperature abuse that allows the organism to grow and increase in numbers, an outbreak of disease is likely. Prevention The first line of defense is to prevent contamination by limiting the exposure to diseased animals and feces or products from these animals. The second line of defense is to keep the uncooked products properly refrigerated to prevent the organisms from multiplying. Thirdly, the organism can be readily destroyed by proper cooking so that even contaminated products become safe after cooking. Recontamination of properly cooked foods must be avoided. . Salmonella is usually among the top two causes of food poisoning in the United States. Salmonella is usually associated with poultry products. In fact it can be found in the intestinal tract and feces of any warm blooded animal. During slaughter it is almost impossible to prevent some contamination. When I buy
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poultry I assume it is contaminated, but it probably is not. Salmonella can not grow in the refrigerator and is easy to kill with heat. If my poultry is contaminated and I cook it there will not be a problem. Problems result when cooked products are re-contaminated or contamination of products that will not be cooked. If the poultry is placed on a cutting board raw, it subsequently cooked and then returned to the same board or plate that has not been washed a problem could occur. If the poultry is stored above a product that will not be cooked (maybe lettuce) and drips upon it, there maybe a problem. If a utensil is used on raw poultry is used on the cooked product or a product that will be consumed raw, a problem could occur. These are examples of what is called cross contamination. They are easy to prevent. Salmonella can be a problem with pets for children. Baby chicks often seen
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This note was uploaded on 06/22/2011 for the course FDSCTE 201 taught by Professor Magino during the Spring '11 term at Ohio State.

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Food Poisoning - Salmonella Source (Salmonella) Intestinal...

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