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Intestinal infections caused by food poisoning, also known as food poisoning, are considered illnesses caused by ingesting contaminated food.
Infectious microorganisms such as germs, bacteria, parasites, or their toxins are considered the more rare causes of foodborne illness.
This disease affects millions of people in the United States each year and can be further caused by Salmonella or digestive rods.
Below is a comparison of Salmonella and E. coli.
Causes
Salmonella
The term “Salmonella” refers to a group of microorganisms that cause Salmonella infections (also called salmonellosis) in the digestive tract.
There are more than 2, 300 subtypes of Salmonella, including Salmonella, Agbeni, serotype V. parahaemolyticus, and Salmonella typhimurium.
Salmonella are found in the digestive tracts of animals and humans and are excreted in feces.
According to the Centers for Disease Control and Prevention, salmonellosis causes up to 1.4 million illnesses and more than 500 deaths each year in the United States.
Salmonellosis is usually caused by ingesting bacteria from dirty water, food, or dirty hands. Eggs, beef, and milk are the most contaminated foods.
Additionally, fruits and vegetables are more likely to be contaminated, especially if fertilizers are used as manure.
Caution – If you have this infection, avoid contact with others for at least 24 hours after the diarrhea and vomiting have stopped.
Э. coli.
Escherichia coli This is a type of microorganism normally found in the intestinal tracts of animals and humans.
However, some species of E. coli coli , especially E. coli O157:H7, can cause gastrointestinal infections.
More importantly, E. coli 0157: H7 can cause bloody diarrhea due to the toxins it produces, especially Shiga toxin.
Inflammation caused by the toxin is thought to be the cause of hemorrhagic colitis (a type of gastroenteritis). Hemorrhagic colitis is characterized by simple cramping and diarrhea that is initially liquid but later becomes very bloody.
People most likely to be infected:.
- Do not wash hands after changing diapers, using the toilet, or eating.
- Use soiled food such as unpasteurized milk, raw food (lettuce and sprouts), or drink uncooked hamburger.
- Touch a soiled object or surface and then put the soiled object in your mouth.
- E. coli Do not wash hands before touching the mouth if cleaning after an infected person.
- Contact with pets.
- Tap water (ponds, lakes, streams, rivers, bubble baths, fountains, fountains, etc.) are infected with the bacteria.
Symptoms
Salmonella
Common symptoms include.
- Throwing up;.
- Abdominal cramps;.
- Feeling limited to the abdominal bed.
- Bloody stools;.
- Headache;.
- Diarrhea;.
- High fever;.
- cold and chills.
Caution Symptoms occur in the direction of 12 to 72 hours and usually last 4 to 7 days.
Most people get better without healing. In some people, however, the diarrhea is so severe that the patient must be taken to the hospital.
Additionally, the infection can spread from the intestinal tract to the bloodstream and to other parts of the body.
Э. coli.
Signs and symptoms include
- Vomiting;.
- Nausea;.
- Abdominal cramps, pain or sensitivity.
- Diarrhea. This can range from non-serious and liquid to difficult and bloody.
Note – Symptoms and Drawing E. coli O157: H7 infection usually occurs 3-4 days after exposure to the bacteria. However, after 1 day one can already be ill, but can also become ill a week or more later.
Symptoms last 5-10 days. Sometimes the person infected with the bacterium has no symptoms at all, but it is at least possible to transmit the bacterium to others.
Diagnosis
Salmonella
Diagnosis is made by tracking Salmonella in fecal monsters using the PCR test (polymerase chain reaction) in the pathology laboratory.
Э. coli.
The caregiver sends the monster from the stool to the lab to be tested for the presence of Salmonella. E. coli bacteria.
Concerns.
Salmonella
Most people recover after about a week and do not require medication.
Occasionally, however, medications are prescribed for young children and the elderly.
You will need to drink lots of fluids, including water and oral rehydration drinks.
Э. coli.
There are no medications for infections caused by E. coli O157: H7.
Freely available drugs for diarrhea are not recommended because they can slow down the digestive system. This impairs the ability to effectively dispose of toxins.
People with diarrhea should get plenty of rest and drink plenty of water to prevent dehydration.
Additionally, medications are not recommended because they may increase the risk of hemolytic uremic syndrome.
Prevention
Salmonella
To prevent contamination, we recommend the following
- Wash raw fruits and raw vegetables thoroughly.
- Avoid using raw or slightly boiled eggs.
- Wash hands with warm water and after touching animals and their waste.
- Do not eat raw or undercooked pork, beef, or poultry.
- Cook meat at the right low temperature.
- Cool food, both before and after preparation.
- Wash hands thoroughly with warm water and soap before handling food.
- Do not mix cooked food with wet food. Do not cook using the same kitchen utensils.
- Keep kitchen shelves clean before you make food.
Note – If you buy eggs, you must make sure they come from a supplier that keeps them in the freezer at a maximum of 4 degrees Celsius (40 degrees Fahrenheit).
Э. coli.
To prevent contamination, we recommend the following
- Do not drink milk, juice, or cider that has not been pasteurized.
- Wash hands with warm soapy water for at least 20 seconds.
- Do not drink untreated water from streams, ponds, lakes, rivers, or small wells.
- Wash hands thoroughly after using the bath.
- Supervise young children to ensure they wash their hands thoroughly.
- Flats disinfected with bleach after diarrhea or fallow accidents.
- Wash and peel fruits and vegetables before eating.
- Your hands more often when someone in your family has been ill.
- Separate raw poultry, beef, and seafood from prepared foods.
- After handling raw food, wash your hands, worksheets, knives, kitchen utensils, and boards with soapy water to prevent cross-contamination in the kitchen.
- Do not eat burgers when they are pink in the middle.
- Cook very ground beef at least 160°F.
Source https: // www. NCBI. NLM. the NIH (National Institutes of Health. gov/PMC/ article/PMC4373459/http: // www. BBC. com/news/health-2312596207/170718131039. htm
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