Salmonella food poisoning on-site first-aid treatment and preventive measures.doc

 PAGE \* MERGEFORMAT 13 Salmonella food poisoning on-site first-aid treatment and preventive measures Abstract This is the more common bacterial food poisoning in a class, due to salmonella are very widespread, most of which exist in the poultry (eg chicken, ducks, geese), birds and domestic animals (pigs, cattle, sheep, etc.), rodents and certain wild animals in the intestine and internal organs, when the poultry, livestock disease, the bacteria can invade the bloodstream from the gut lymphatic and organizations all over the body. If the heating or eating without thoroughly cross-contamination between raw and cooked products can cause food poisoning. Meat consumption in particular, died of illness, poisoning a greater chance. In addition to poultry, livestock widespread Salmonella, fish, eggs and egg products with Salmonella often, someone has conducted a survey, in the 90 egg white in, they discovered that 31 of the day in Salmonella. Therefore, raw eggs, too vulnerable to food poisoning caused by Salmonella. Keywords: Salmonella food poisoning and prevention measures on-site first aid Salmonella is a great group of bacteria, which are the most common cause of food poisoning, Salmonella typhimurium, choleraesuis, Salmonella enteritidis, pay typhoid A, B and so on. The bacteria live in the outer environment in better in water, milk and meat foods survive a few months, its optimum temperature for reproduction 37 ℃, milk and dairy products in Salmonella by pasteurization, or after boiling rapid death. Characteristics of a pathogen 1.1 Epidemiology of Salmonella food poisoning was the most common pathogens, accounting for food poisoning in our country first. Pigs, cattle, sheep and other healthy livestock, poultry and eggs has a high carrier rate, there are also infected with ante-mortem post-mortem contamination. A province 10 years of statistics: Salmonella infection in pigs before death is more serious, with a detection r