Tips so that salmonella does not make your summer bitter

Eggs main cause of Salmonella. / c7

The summer season is when there are more cases of food poisoning, especially in homes

FAYNA ORTEGA The Gran Canarian palms

The
salmonella bacteria are behind
many intoxicationsso that you spend a vacation without frights, we explain what are the most frequent and avoid intestinal disorders.

What is Salmonella?

We know that bacteria like humidity and heat and they show this by multiplying rapidly above 30┬║C. The
Salmonella is the most common in summer.

These bacteria reproduce in the intestine, usually without giving symptoms, but in some cases they do cause poisoning, salmonellosis.

It is usually produced by
consumption of contaminated food such as:

  • products based on
    raw egg.

  • fresh meatsespecially birds.

  • Vegetables irrigated with sewage.

  • Seafood of polluted and untreated water.

Nail
poor hygiene practices can lead to the transmission of the bacteria from the person to the food.

Salmonella bacteria. /

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Incubation period

Symptoms usually manifest
between 12 and 36 hours after eating the contaminated food, in some cases they can occur within 3 hours or up to 5 days.

Symptoms

Diarrhoea, abdominal pain, vomiting, headache, fever and malaise, which usually last between 2 and 7 days.
Special care with children and the elderly, since it can be fatal, especially due to dehydration or complications with some diseases.

Is it dangerous to eat eggs in summer?

One of the
most susceptible foods of being contaminated by salmonella is the
eggand in summer the risk grows.

To enjoy this nutritious food without putting our health at risk, the
Egg Institute Has published
10 essential tips to prevent salmonellosis.

  1. 1

    respect the date consumption that is printed on the packaging.

  2. two

    Purchase the eggs with the
    clean shell and that they are authorized.

  3. 3

    Do not separate the whites from the yolks with the shell, use a cutlery.

  4. 4

    Don't hit the egg on the edge of the container where you are going to beat it, you will prevent pieces of the shell from falling.

  5. 5

    Curdle the tortilla well and keep them refrigerated until consumed.

  6. 6

    Avoid contact with raw foodor lightly cooked, with ready-to-eat foods.

  7. 7

    Prepare the mayonnaise with maximum hygiene, with a splash of vinegar or lemon, and keep it in the fridge.

  8. 8

    never leave the eggs nor foods prepared with them at room temperature.

  9. 9

    Keep the eggs in the fridge And don't wash them before putting them in. Wash them with water just before consuming them.

  10. 10

    Always keep in the refrigerator, custards, sauces, cakes, etc. and consume them within 24 hours of their preparation.

Food poisoning is almost always avoidable, remember that we have part of
responsibility in the safety of the food we eat.

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