What are some symptoms of Salmonella?

Many people experience mild symptoms of poisoning Salmonella and may not even combine between bacteria transmitted tables and their stomach anxiety. In older people, young and those who have weakened immune systems, Salmonella may be more pronounced and permanent. Some victims of food poisoning caused by Salmonella recover within 48 hours, while others may continue to experience symptoms of salmonel infection for weeks or months. Suffering may begin to feel inflated and sickly within 24 hours of ingestion of raw or undercut foods or infected faecal substances. The stomach administration drugs can offer temporary relief, but pain and flatulence generally returns and even intensify. The first stomach ache accompanied by a painful gaseous feeling in the intestines could be the first symptoms of food poisoning.

This general stomach anxiety is often followed by severe seizures of diarrhea that cannot be easily controlled. This diarrhea can be particularly long -term and DOPPlaced by painful convulsions and spasms in the intestines. Due to the amount of fluids pulled out of the body, dehydration can also be one of the symptoms of food poisoning. Continuous intake of pure fluids may be necessary to deal with serious cases of food poisoning, especially if the victim is older, young or immunity.

Because salmonella is a bacterial infection, the victim's body can also develop a distinctive fever, while bacteria remain in the intestinal tract. In rare cases, any Salmonella bacteria that survive the initial phase of food poisoning can enter the bloodstream and infect other organs. The condition known as Reiter's syndrome can develop for several weeks if the victim is still infected. Symptoms include extremely high fever and significant pain in the victim's joints.

Technically speaking, salmonella is a scientific name for the bacteria strain itself, not SPUPuppies in people who enjoy it. The rotation of food that consumes infected raw foods such as chicken, beef or eggs or insufficiently cooked foods that were retained from temperature are actually experiencing a condition known as salmonellosis. Salmonellosis can be prevented by thorough cooking raw meat at the right temperature, washing eggs and fruit in pure water, washing hands before handling food and avoiding cross contamination between juices of raw food and food prepared for administration.