Those with children under 1 year old beware!

The world took action after Salmonella was detected in 151 foods linked to chocolate products. Bacteria, which are usually transmitted to humans from animal foods, manifest themselves with symptoms such as vomiting, abdominal pain, diarrhea, and fever. Istanbul Gelisim University Food Hygiene and Technology Department Lecturer Prof. Dr. Mustafa Nizamlıoğlu stated that the symptoms last between 1-7 days and the severity of the disease varies depending on the number of bacteria taken and the resistance of the person. “Recognize the factor, protect yourself from bacteria” Salmonella, which poses a serious public health risk, ranks first among foodborne infections. Bacteria detected in the packaged products of world-renowned brands in recent times have been on the minds of those who consume these products.

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“I wonder if I caught this bacteria too?”

brought the question. Stating that the widespread presence of Salmonella in nature and the environment facilitates its transmission to humans, Prof. Dr. Mustafa Nizamlıoğlu emphasized that recognizing the agent, knowing the characteristics of the infection and risk factors are very important in prevention and control. Stating that Salmonella bacteria, which has more than 2600 species from Salmonella, one out of every three food-borne outbreaks, is mostly encountered in children younger than 1 year old, Prof. Dr. Nizamlıoğlu said, “One out of every three foodborne outbreaks in the EU is caused by Salmonella and is the second most commonly reported gastrointestinal infection in humans. As a result of the widespread inclusion of antibiotics in animal feeds and their unconscious use, we observe that this bacterium increases even more, as a large number of antibiotic-resistant animals are raised. The toxic effect of the disease is that it is more severe in young children, the elderly and those with other diseases. he said. Stating that the mortality rate in Salmonella is below 1 percent, Prof. Dr. Nizamlıoğlu underlined that red meat, poultry and egg products are the most risky foods.

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He explained the ways of protection from bacteria as follows: “Foods such as milk, cream and cream products, mayonnaise, seafood (mussels, shrimps, etc.), salads, ready meals, vegetables and fruits that may be associated with animal products are in the high risk group. To protect yourself from bacteria, first of all make sure the hygiene of the foods you consume. Contaminations must be avoided in the preparation of foods. It is very important that the products that will deteriorate quickly are produced by cold storage or their logistics are done. At the same time, effective heat treatment (pasteurization) should be done to prevent the activities of microorganisms in food with the effect of heat.

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