Salmonellosis, basic precautions to avoid the bacteria when handling eggs

• Outbreak The Casa Dani restaurant in the Salamanca neighborhood was closed due to food poisoning with 40 affected and several hospitalized

• Health How to store food so that there are no risks of food contamination?

In Europe, there are more than 91,000 cases of

each year.

The latest outbreak in Spain has had

as its epicenter due to food poisoning

In 2021,

, with 60,050 cases, representing a 14.3% increase in the European notification rate compared to 2020. The most common sources of

were eggs, egg products, and "mixed foods," which are meals made up of multiple ingredients.

WHAT IS SALMONELLOSIS AND WHAT CAUSES IT?

According to the Aesan (Spanish Agency for Food Safety and Nutrition), raw or undercooked eggs and egg-based products, raw or undercooked meat, especially poultry, milk and dairy products not subjected to treatments that eliminate the bacteria, as well as contaminated water, raw fruits and vegetables are some of the most sensitive foods to suffer from

poisoning

, the

, one of the most frequent food poisoning.

The lack of hygiene when handling food or the consumption of contaminated products

(which generally do not have a strange smell or taste that make one suspect that they are in poor condition) are the main ways of spreading this infection.

WHAT SYMPTOMS INDICATE THAT YOU HAVE CONTRACTED SALMONELLOSIS?

The

that may indicate that someone has contracted the bacteria are

,

, and

, which usually appear between 12 and 72 hours after consuming the spoiled product.

caused by other types of pathogens.

In addition to

, there are many other microorganisms that can cause similar problems.

Some of the most common are

- whose origin is found in raw or poorly cooked meat and poultry, unpasteurized milk and untreated water-;

Escherichia coli -responsible for the so-called

, which is found in undercooked meats, mainly hamburgers, raw milk and agricultural products- or

, related to the consumption of dairy foods and meat products that have been frozen for a long time and has a higher risk for pregnant women and newborns.

HOW IS THE EVOLUTION OF THE CASES THAT HAVE CONTRACTED THE BACTERIA?

Many of those affected may require hospital admission due to

caused by

and which causes the patient to require intravenous hydration.

When the infection spreads it is necessary to resort to the use of antibiotics.

This pathology is usually cured without leaving sequelae in a period of approximately one week;

although in the most serious cases, if treatment is not administered in time, the infection can spread outside the digestive system, causing death.

ARE THERE SEVERAL TYPES OF SALMONELLOSIS AND HOW DOES IT AFFECT EACH ONE?

There are two main variants of the bacterium,

and

, so it is important that tests confirm the presence of the pathogen in the patient so as not to confuse the

with those of other digestive pathologies.

INSTRUCTIONS TO AVOID SALMONELA POISONING

Here are some

by salmonellosis

• Extreme personal hygiene and kitchen utensils should be exercised when handling food.

• Carefully read the food storage instructions and expiration dates.

• Meat must be cooked well before eating.

• Dairy products should not stay more than two hours out of the fridge.

• Do not eat eggs that do not keep the shell intact.

• Be extra careful with mayonnaise and sauces.

  In the homemade ones, store them immediately in the refrigerator and increase the amount of lemon or vinegar in their preparation.

  In bars and restaurants, demand that they be prepared with pasteurized egg products instead of fresh eggs.

• Make sure that the dairy products you buy in any establishment are kept in the proper cold conditions.

• All these measures must be met especially in the case of children and the elderly, two age groups especially vulnerable to infection.

What are the specific precautions to take when handling eggs?

Eggs should not be washed.

Washing can help transfer

from the outside of the shell to the inside of the egg.

In the case of

such as mayonnaise, they must:

• extreme hygiene measures.

• crack the eggs in a separate container

  from the one to be used for preparation, to

  avoid cross-contamination.

• Prepare as soon as possible.

• keep refrigerated at all times.

• discard what is not consumed in the day.

• If foods such as

  fried eggs or slightly curdled tortillas are prepared, they should be consumed immediately after preparation

  .

Is salmonellosis common in the EU and in Spain?

Salmonellosis is the second most commonly reported foodborne bacterial gastrointestinal infection in humans after campylobacteriosis, with a high relevant socioeconomic and health impact.

In the EU, the EFSA (European Food Safety Authority) estimates that

According to the criteria of The Trust Project

Know more

• Feeding

• Infectious diseases

• Europe