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Preventing and Treating Salmonella Infections

            As an important health problem in the United States and many European countries, Salmonella can affect you at any time or any place. Every year, Salmonella is estimated to cause 1.2 million illnesses, with 19,000 hospitalizations and 380 deaths. But, there are ways to avoid it. You first must know the background and exactly what salmonella is. Salmonella is one of the most commonly reported types of food-borne illness. Discovered by a pioneering American Veterinary Scientist named Daniel E. Salmon. He discovered the first strain of this bacterium in the intestine of a dead pig. He called it salmonella after his last name, Salmon. The full scientific name is Salmonelliosis. .
             Salmonella caused by an infectious agent (pathogen) that is called Salmonella enteriditis. The bacteria is larger than a virus; but, is visible with a microscope. It is a microscopic living creature that passes from the feces of people or animals to others. It has been causing illnesses for over 100 years. It infects the cell, multiples within it then bursts the cell. Special effect protein factors are required for salmonella intestinal invasion and the induction of fluid secretion and inflammatory responses. Salmonella is most common in birds, mainly poultry. Newborn calves are also susceptible to the bacteria. The feces from the dam could get in the mouth of the calf after being born. Salmonella enteritidis and Salmonella enteric are which causes human disease. Salmonellosis spreads to people by ingestion of Salmonella bacteria that is from contaminated food. Salmonella is worldwide and can contaminate almost any food type, but outbreaks of the disease have highly involved raw eggs, raw meat, egg products, and contaminated water. Rarely on occasion fresh fruits and vegetables can also be contaminated. .
             Preventing Salmonella from getting into your intestinal tract is fairly straightforward. To avoid salmonella, you should properly handle and cook eggs and other high-risk foods.

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