Istanbul Gelisim University Faculty Member Prof. Dr. Mustafa Nizamlıoğlu warned parents about salmonella (salmonellosis) bacteria.
According to a statement from Gelişim University, salmonella bacteria detected in packaged snack products that children frequently consume cause thousands of casualties and economic losses every year. 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.
Nizamlıoğlu, who gave his views in the statement, stated that this bacteria is seen more in children younger than one year old, 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.
- 'Know the cause, 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-famous brands in recent times remind those who consume these products, 'Did I catch this bacteria too?' brought the question.
Stating that the widespread presence of Salmonella in nature and the environment facilitates its transmission to humans, Nizamlıoğlu emphasized that recognizing the agent, knowing the characteristics of the infection and risk factors are very important in prevention and control.
- One out of every 3 foodborne outbreaks is from Salmonella
Nizamlıoğlu stated that Salmonella bacteria, which has more than 2,600 species, is mostly encountered in children younger than 1 year old, and said, "One out of every three food-borne outbreaks in the EU is caused by Salmonella, and it is the second most frequently 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 progresses more severely in young children, the elderly and those with other diseases.' used his statements.
Nizamlıoğlu underlined that the mortality rate in Salmonella is below 1 percent, and that among the risky foods, red meat, poultry meat and egg products are the most common.
Providing information on ways to prevent bacteria, Nizamlıoğlu said, "Foods such as milk, cream and cream products, mayonnaise, seafood (mussels, shrimp, etc.), salads, ready meals, vegetables and fruits that may be related to 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 in order to prevent the activities of microorganisms in food with the effect of heat.' made the statement.
