Salmonella (salmonellosis): what is it, reactions, prevention

salmonella is a genre of bacteria known mainly for triggering infections., which are usually caused by the ingestion of contaminated water or food.

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What is salmonella?

salmonella is a genus of bacteria in the family Enterobacteriaceae. Bacteria of this genus are rod-shaped, gram-negative (bacteria with a cell wall complex that stain red in the Gram stain) and move, for the most part, through scourges. They grow at temperatures from 35°C to 43°C.

Although there is a lot of divergence among authors when it comes to the classification of salmonellas, the serotypes of this bacterium are considered to belong to two species: a Salmonella entericaand thesalmonella bongori. THE S. enterica is the most relevant for public health, as it causes a large number of infections bacterial and stands out for having subspecies.

Bacteria of the genus salmonella are gram-negative rods.

infection by salmonella

O Ministry of Health usually divide the infection by salmonella in two large groups:

typhoid fever and non-typhoid salmonellosis, also called by many authors just salmonellosis.. We will better address these two groups below, however, more attention will be given to non-typhoid salmonellosis, as it is the most common infection caused by Salmonella.

Note: Some authors usually divide the diseases caused by salmonella into three groups: typhoid fever, enteric fever and salmonellosis. Enteric fever, not described in this text, is caused by the bacteria Salmonella enterica serovar Paratyphi and is similar to typhoid fever, differing only by being milder.

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Typhoid fever

THE typhoid feveris an infectious disease caused by Salmonella enterica serovar Typhi. Transmitted by contaminated water or food, this disease is considered serious and causes headache, fever, pain muscle, joint pain, malaise, changes in intestinal transit, anorexia, enlarged spleen and increased liver. If not treated properly, typhoid fever can trigger complications, the main one being intestinal bleeding. It is noteworthy that this disease can lead to death.

Non-typhoid salmonellosis (salmonellosis)

THE non-typhoid salmonellosis, or simply salmonellosis, leads to a typical picture of gastrointestinal infection. It is usually a time-limited illness and its symptoms last for about 2 to 7 days. Does not require antibiotic treatment and usually does not lead to death (rare occurrence)

The first outbreak of salmonellosis was described in Germany in 1888. This outbreak affected 59 people.

• Transmission of non-typhoid salmonellosis

Transmission of non-typhoid salmonellosis occurs through ingestion of contaminated food and/or water. Such as salmonella is found in cows, pigs and chickens, food from these animals or that had contact with their feces can cause transmission of the bacteria. Foods with a lot of moisture, proteins and carbohydrates are also more susceptible to contamination. Thus, meat, dairy products or those with eggs in their preparation are responsible for a large number of outbreaks of the disease. In addition, foods left exposed to the environment for a long time present greater risks of contamination. From 12 to 36 hours after eating contaminated food, symptoms of non-typhoid salmonellosis usually appear.

Infection by salmonella it can occur when we eat food contaminated by the bacteria.

• Symptoms of non-typhoid salmonellosis

The symptoms are similar to those triggered by other gastrointestinal problems: vomiting, diarrhea, abdominal pain, fever, malaise, loss of appetite and chills. These symptoms decrease as the days progress, however, it is important to note that vomiting and severe diarrhea can cause dehydration, a serious complication of this disease.

• Treatment of non-typhoid salmonellosis

Treatment is not specific and is based on rest, hydration and use of medication to control some symptoms, such as fever. Antibiotics are not recommended in mild or moderate cases, and this drug is only administered in more severe cases.

Read too: Bacteria present in the human body

Prevention of infections caused by salmonella

Bacteria of the genus salmonella they are basically transmitted by the consumption of contaminated food and water, so simple hygiene measures can help in prevention, as well as attention to the way in which some products are prepared. Here are some measures that can be taken:

• Always wash your hands, especially before eating, when preparing food and after going to the bathroom;

• Thoroughly wash kitchen utensils that will be used in food preparation;

• Always wash food;

• Drink filtered or boiled water;

• Ensure the proper conservation of food;

• Cook or roast meat well;

• Eat well-boiled eggs;

• Drinking pasteurized or boiled milk;

• Always observe the hygiene conditions of the places where you buy your food.

By Ma. Vanessa Sardinha dos Santos