In the world of micro-organisms, Salmonella is a very common and highly harmful fungus. It is widely present in our living environment and is closely linked to people ‘ s dietary safety and health.
I. Basic characteristics of salmonella
Salmonella is a type of grenacella, with no muscular membranes, lashes and movement. The bacteria can grow on ordinary cultures at temperatures ranging from 35°C to 37°C and pH from 6.5 to 7.5. Its serotypes now amount to more than 2,500, and 2300 species of salmonella can be divided into seven subgenerous genes according to bacterial DNA genome homologue. Of these numerous serotypes, about 200 serobic strains are pathogenic to humans.
Sources and means of transmission of salmonella
1. Animal sources are the main sources: many animals may carry salmonella in their intestinal tracts, especially poultry and livestock. For example, chickens, ducks, pigs, cattle, etc., often contain large amounts of salmonella in their faeces. In slaughtering, processing and transport, these bacteria can easily contaminate meat food if they are in poor hygiene. Eggs are also a common carrier of salmonella, and eggs may be dunged with soil or hens containing salmonella, and bacteria may enter the eggs from the hens if the hens who produce eggs are infected with salmonella.
2. Transmission due to environmental pollution: Salmonella is also widely distributed in the natural environment, such as soil, water, etc. Contaminated water sources can be vectors for the transmission of salmonella, and people can be infected with salmonella by drinking contaminated water or using water to wash food, utensils, etc. In addition, insects such as flies and cockroaches, who are exposed to contaminants containing salmonella, crawl or stay on food, can also cause food contamination.
3. People-to-people transmission: The faeces of persons infected with salmonella or with it contain a large amount of bacteria. Semenella can be transmitted to others by contact with food, utensils, etc., without attention to handwashing after excrement.
III. Symptoms and hazards of salmonella infection
1. Symptoms of the digestive system: this is the most common symptom of salmonella infection. Patients usually suffer from symptoms such as nausea, vomiting, abdominal pain, diarrhoea, and a lot of shit is watery and can carry slime or blood. Serious patients may suffer from intestines, ulcer, even bleeding, perforation, etc. These symptoms not only cause physical suffering to patients, but also lead to massive loss of moisture and electrolyte, leading to dehydration and electrolyte disorders, which, if not treated in a timely manner, may endanger life.
2. Symptoms of the central nervous system: In some cases, salmonella may also violate the central nervous system, leading to symptoms such as convulsions, cold warfare, convulsions, convulsions and even coma.
3. Symptoms of the whole body: Following the infection of Salmonella, the patient may also suffer from whole-body symptoms such as fever, lack of strength, reduced appetite and muscular acidity. If bacteria enter blood and cause sepsis, the patient suffers from heat, cold warfare, sweating and joint pain. For children, the elderly and people with low levels of immunity, salmonella infections can lead to more serious consequences and even death.
IV. Detection and diagnosis of salmonella
Pathological examinations: Bacteria culture is a “gold standard” for the diagnosis of salmonella infections, which can be produced from blood, bone marrow, faeces, urine and rosepes. Among them, blood culture is important in cases of typhoid or sepsis, with the highest rates of early onset and re-emergence. The growth of bone marrow is due to the fact that pathogens can enter the bone marrow, the marrow is rich in macrocorrosive cells, has a high bacterial content, has a higher positive rate of development than blood and has a longer duration. The excreta culture is applied to patients who show signs of digestive traction.
Sero-psychological examinations: antibodies are frequently tested for typhoid dysentery (typhoid serocondensation response) to assist in the diagnosis of typhoid typhoid, and Salmonella specific antigens are tested for enzymes (ELISA) with high specificity and sensitivity.
Molecular biology: The use of nucleic acid molecular hybrid or polymeric chain reaction (PCR) methods to determine salmonella DNA and bacterial particle analysis methods is also applied in clinical practice.
V. Treatment and prevention of salmonella infections
1. Treatment
General treatment: Patients need to be segregated according to intestinal infectious diseases, strictly rest in bed, and excreta should be completely disinfected. The fever period shall be half-streamed with fluent or unscathed diets, with a small number of meals, and the diet after deheating shall be gradually transitioned from congee and soft to a normal diet within two weeks.
Physics such as ice dressing, alcohol bathing, etc. can be used to cool during high heat, and with accelerants such as acetaminophenol. In cases of severe vomiting and diarrhoea, oral or intravenous rehydration is required to maintain water, electrolyte and acid alkali balance. In cases of severe abdominal pain, an antidote can be given, e.g., mountain alkaline.
Antibacterial treatment: Patients with typical typhoid symptoms, sepsis or severe gastrointestinal inflammation need to be treated with antibacterials, usually in 2-4 weeks. Fluonone is the preferred drug, with common drugs such as left-oxen fluorine, cyclopropsalt, fluorosalt, and so on. However, in recent years, Salmonella antibacterials have gradually become more resistant, so antibacterials need to be selected on the basis of their sensitivity.
Preventive measures
• Strengthening food hygiene regulations: Food production, processing and marketing enterprises should strictly observe health standards and norms to ensure food safety. In the procurement of raw materials, as much as possible, food such as fresh, industrially produced eggs should be selected and transported and stored at low temperatures. For the catering sector, the sanitary management of kitchens should be strengthened so as to separate them and avoid cross-contamination.
• Attention to personal hygiene: developing good hygiene habits is key to preventing salmonella infection. Washing hands after meals, especially before food is processed, must be done thoroughly. When cooking, it is necessary to ensure that the food is well prepared and to avoid foods such as raw or uncooked meat and eggs.
• Environmental clean-up and decontamination: keeping the living environment clean and regularly disinfecting the kitchen, bathroom and other bacterial areas. At the same time, the control of vector organisms, such as flies and cockroaches, should be strengthened to prevent the spread of bacteria.
In short, salmonella, as a common food-borne strain, poses a certain threat to human health. We should be fully aware of the hazards of salmonella, strengthen preventive measures and raise food safety awareness in order to reduce the incidence of salmonella infection.
