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Salmonella is a genus of rod-shaped, ... The bacteria are not destroyed by freezing, ... Some of the microorganisms are killed in the stomach, while the surviving ...
Salmonella enterica ... Refrigeration and freezing do not kill all the bacteria, but substantially slow or halt their growth. ... the disease killed up to 90% of the ...
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.
The most common sign of Salmonella infection is watery diarrhea, which can contain blood or mucus. Other signs of illness include stomach cramps, headache, nausea, vomiting and loss of appetite.
1. Letting Meat Sit on the Countertop. Allowing raw meat to slowly defrost at room temperature can be a serious health hazard. As the food begins to warm up, harmful bacteria can rapidly multiply ...
Last year, separate salmonella outbreaks linked to cucumbers and eggs sickened more than 200 people in dozens of states, while listeria outbreaks linked to ready-to-eat meat and poultry products ...
Freezing temperatures curb the spoiling effect of microorganisms in food, but can also preserve some pathogens unharmed for long periods of time. Freezing kills some microorganisms by physical trauma, others are sublethally injured by freezing, and may recover to become infectious.
The more salmonella you ingest, the higher the risk of getting sick. CNN: Are some people more susceptible to infection? Wiedmann: If you take antacids, you are more likely to get foodborne illness.