警惕“舌尖上”的威胁！如何预防沙门氏菌感染请记牢

Core Viewpoint - Salmonella is a common foodborne pathogen that can lead to human infections through contaminated food sources. The article discusses the foods that are prone to Salmonella contamination, the symptoms of infection, and prevention methods. Group 1: Characteristics of Salmonella - Salmonella is resistant to low temperatures but not to heat, being killed at 55°C in 1 hour, 60°C in 15-30 minutes, or 100°C in a few minutes [3]. Group 2: Symptoms of Infection - The incubation period for Salmonella infection ranges from 4 to 48 hours, with some cases lasting up to 71 hours. Symptoms typically include gastrointestinal issues such as dizziness, headache, nausea, loss of appetite, followed by vomiting, abdominal pain, diarrhea, and fever, which can reach 38°C to 40°C. Mild cases usually resolve within 3 to 5 days. High-risk groups include infants, children, pregnant women, the elderly, and immunocompromised individuals [5]. Group 3: Foods Prone to Salmonella Contamination - Risky food items include: - Raw or undercooked pork, chicken, and beef, potentially contaminated during slaughter [8]. - Eggs, particularly raw or undercooked ones, which may be contaminated on the shell or inside [8]. - Dairy products, such as unpasteurized milk and cheese, which can be contaminated due to infections in dairy cows or processing contamination [9]. - Seafood, sprouts, raw vegetables, and unpasteurized juices, which may be contaminated through raw material or cross-contamination [12]. Group 4: Transmission Routes - Salmonella can be transmitted through: - Foodborne transmission, primarily through contaminated meat, eggs, and dairy products [13]. - Contact transmission, where touching contaminated food or utensils without washing hands leads to infection [14]. - Environmental transmission, where pet feces, especially from birds and reptiles, contaminate the environment [15]. - Cross-contamination, such as using the same cutting board or utensils for raw and cooked foods [16]. Group 5: Food Safety Standards - China's national food safety standards set limits for Salmonella in various food categories, including dairy, meat, seafood, and ready-to-eat products, all requiring "not detected" levels [18]. Group 6: Prevention Methods - Effective prevention methods include: - Strengthening food hygiene management by purchasing pasteurized dairy and inspected meat, avoiding damaged or dirty eggs [20]. - Proper storage of raw meat at 0°C to 4°C, keeping it sealed, and separating it from ready-to-eat foods [23]. - Using separate cutting boards for raw and cooked foods and thoroughly washing hands after handling raw meat [26]. - Avoiding consumption of raw or undercooked meat and eggs, as well as unpasteurized milk [26]. Group 7: Consumer Actions - Food operators must comply with the Food Safety Law by verifying the quality of food products and removing any suspicious items from sale [27]. If contamination is suspected, they are required to recall affected products and notify consumers [28]. Consumers should report issues to regulatory authorities and follow recall notices [30].