Salmonella & Eggs

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Salmonellosis is the most common reported cause of food poisoning. Salmonellosis is a type of bacterial infection caused by a variety of types of salmonella bacteria. This bacterium is pathogenic bacteria that can cause diseases common to human and animal. Notably there is the typhoid bacillus or paratyphoidA bacillus, in addition, more than 2,000 of these kinds are known. Among them, generally salmonella enterutudus and salmonella typhimurium are those that cause salmonellosis (Keith S. Kaye, Donald Kaye, 2007).
Salmonella are found widely in non-processed agriculture and marine products and processed food. In particular, meat and poultry is the major cause of this food poisoning, and eggs are often contaminated. Vegetables, salads, and cereals also can be contaminated with salmonella, but that has much lower frequency than meat. These foods are associated with reported salmonella food poisoning: raw eggs, undercooked eggs, processed food with raw eggs (home-made ice cream, mayonnaise), turkey, chicken, pork, veal, ham, canned mean, sausage, chocolate bars, salami sticks, powdered milk, and milk and so on. But the most dangerous case is frozen food which is not frozen for long term or not properly cooked food that was refrigerated and eaten without reheating (Centers for Disease Control and Prevention, 2010).
Symptoms of Salmonella food poisoning usually begin within 8-72 hours after ingesting food contaminated with salmonella bacteria. Salmonella food poisoning causes abdominal cramps, severe abdominal pain, and diarrhea. Other symptoms include bloody diarrhea, nausea, vomiting, chills, fever, and headache. Generally Healthy adults get better in their symptoms within a couple of days and can be recovered perfectly within a few weeks (Food Safety and Inspection Service, United States Department of Agriculture, 2006).

참고자료

· -WD. Statistics about Salmonella food poisoning. Retrieved Oct 2010, from
· http://www.wrongdiagnosis.com/s/salmonella_food_poisoning/stats.htm
· -Fact sheet: Salmonella questions and answers. Food Safety and Inspection Service, United States Department of Agriculture. Retrieved Oct 2010, from
· http://www.fsis.usda.gov/Fact_Sheets/Salmonella_Questions_&_Answers/index.asp.
· -Salmonella. Centers for Disease Control and Prevention. Retrieved Oct 2010, from
· http://www.cdc.gov/salmonella/general/index.html.
· -Salmonella. Centers for Disease Control and Prevention. Retrieved Oct 2010, from
· http://www.cdc.gov/salmonella/general/technical.html#risk.
· -Keith S. Kaye, Donald Kaye (2007), Goldman: Cecil Medicine, 23rd ed. Chapter 329 – SALMONELLA INFECTIONS (INCLUDING TYPHOID FEVER) Retrieved Oct 2010, from
· http://www.mdconsult.com/das/book/body/221710629-2/797294893/1492/1157.html
· -Center for Food Safety and Applied Nutrition (CFSAN) (2010), Draft Guidance for Industry: Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation. Retrieved Oct 2010, from
· http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodSafety/ucm222469.htm
· -Deborah Kotz (2010). Buy Organic Eggs to Avoid Salmonella Poisoning? Maybe Not. Retrieved Oct 2010, from
· http://health.usnews.com/health-news/diet-fitness/infectious diseases/articles/2010/08/25/buy-organic-eggs-to-avoid-salmonella-poisoning-maybe-not.html
· -Environment News Service (ENS) (2010). Half a Billion Eggs Recalled for Salmonella Contamination. Retrieved Oct 2010, from
· http://www.ens-newswire.com/ens/aug2010/2010-08-20-091.html
· -Mia Carter (2008). Salmonella in Cats and Dogs.. Retrieved Oct 2010, from
· http://www.suite101.com/content/salmonella-in-cats-and-dogs-a64428