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Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
Because Salmonella can thrive at the human host temperature, 98.6 degrees F, it is fit for the host environment and hence survives well in it. Adaptations like these are simple yet very effective ways of infecting hosts because they use the host's body and important feature of its body as a stepping stone in the infection process.
To limit your chances of salmonella infection, cook raw meat and poultry properly. That means a minimum internal temperature of 145 degrees F for beef, pork, lamb and veal; 160 F for ground meat ...
And when making burgers, steak, chicken, eggs, seafood or any meat, cook to a safe internal temperature. While whole cuts of beef, veal, pork, lamb and fish with fins should reach 145°F, ground ...
Surgical and dental instruments are also sterilized to prevent infection by bacteria. Disinfectants such as bleach are used to kill bacteria or other pathogens on surfaces to prevent contamination and further reduce the risk of infection. Bacteria in food are killed by cooking to temperatures above 73 °C (163 °F).
Due to being considered sporadic, between 60% and 80% of salmonella infections cases go undiagnosed. [63] In March 2010, data analysis was completed to estimate an incidence rate of 1140 per 100,000 person-years. In the same analysis, 93.8 million cases of gastroenteritis were due to salmonella infections. At the 5th percentile the estimated ...
As of November 26, 68 people in 19 states have been infected with the outbreak strain of Salmonella Typhimurium and 18 of the infected people have been hospitalized. No deaths have been reported.
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ]