pathogens salmonellosis - bacteria of the genus Salmonella. Cause an acute infectious-toxic disease of varying severity, which is more commonly associated with diarrhea, pain in the abdomen, nausea, vomiting, common symptoms of intoxication (increase in body temperature, chills, head, muscle pain).

Salmonella remain viable: in the dust, on household items 80 days; in bird eggs 1 of the year; on the eggshell 3 weeks, in water up to 5 months, in dried animal and human feces 4 months. When boiled in broth, salmonella die within 5-7 minutes. For complete disinfection of infected meat, pieces weighing 0,5 kg. cook at least 2 hours.

Incubation (hidden) the disease period lasts from 2-6 hours before 7 days (average 1-2 of the day).

For a person main sources of salmonella are farm animals (cattle, pigs, sheep), bird (chickens, geese, ducks). Salmonella enters the human body through the consumption of contaminated food., excreted in faeces.

Leading transmission factors salmonella are meat, meat products, bird, poultry products, egg. Salmonella can get into the egg through the shell, contaminated with secretions or transovarially (from infected bird to fetus).

The source of infection can also be person with salmonella, or outwardly healthy bacteriocarrier. If personal hygiene is not observed, they can through dirty hands, kitchen tools (dishes, knives, cutting boards) contaminate food with salmonella. The risk of spreading the infection is especially high, if a patient with salmonellosis or a bacteriocarrier works in public catering facilities, trade, food processing plants or prepares food at home.

Salmonella in food can not only be stored for a long time, but also to multiply intensively under favorable conditions. Salmonella does not change appearance, colors, smell, taste of food.

At room temperature, the amount of Salmonella in meat per day increases by 140 time. Salmonella grows especially fast in minced meat., aspic, pâté, salads, including mayonnaise..

Human susceptibility to salmonella is high. Children are especially susceptible to this infection.. Mother, salmonellosis patient (or bacteriocarrier) if hygiene rules are not followed, it can infect a child during care, breastfeeding, preparation of mixtures.

To prevent the spread of salmonella in the room, where the baby is located weaving wet cleaning is carried out daily using detergents, accumulation of dust on furniture and household items is not allowed, 3-4 ventilate the room once a day. General cleaning is carried out at least 1 times in 7 days. There is a dedicated space in the room for breastfeeding..

Mothers should always wash their hands before feeding their baby., twice lathering with soap, then wipe them dry with a disposable cloth or individual towel.

When used for feeding, expressed breast milk, pumping is carried out in a sterile (boiled for 30 minutes) bottle. Use breast milk immediately after pumping.

Preparing infant formula is best done immediately before each feeding.. Prepared mixtures are used for 3 hours since preparation.

Used bottles are washed with running water, soaked for 15-20 minutes per 2% baking soda solution, then rinse thoroughly with hot water. Bottles are washed using a ruff. The washed bottles are dried and disinfected by boiling for 30 minutes, then dried and stored under conditions, excluding their pollution.

After processing the dishes, the ruffs are washed with running hot water and dish detergent, boil for 30 minutes, stored dry.

The nipples are washed with running water, soaked for 15-20 minutes per 2% baking soda solution, then rinse thoroughly with hot water. Disinfected by boiling for 30 minutes in a dedicated container. After boiling, the water is drained, without removing the cover, store in the same container until the next use.

In the process of swaddling a child, hygiene rules are observed, aimed at preventing possible contact with the skin and mucous membranes of the child of pathogens of infectious diseases. Allocate a designated area or table for changing. before changing clothes (unswaddling) the child should wash their hands, lathering them twice, dry thoroughly with a disposable cloth. Wash the child under warm running water. The washed child is wiped with a disposable napkin or an individual towel. Used diapers (diaper) collected in a plastic bag, which after the end of the procedure is removed from the children's room.

Young children are particularly susceptible to salmonella, they can become infected from sick peers through infected nipples, toys, dishes, underwear. Toys, which the child takes into the mouth must be washed daily with detergents and rinsed thoroughly under running water. Crockery and linen should be used individually by the child.. If the mother or other family members have symptoms of an acute intestinal illness, need to see a doctor immediately, the sick person is better to be hospitalized in an infectious diseases hospital, to prevent infection of the child.

To avoid salmonella infections, follow these simple rules: When cooking, before meals, Wash your hands thoroughly with soap and water after using the toilet. If there is a patient with salmonellosis in the family, then it is necessary to observe the rules of personal hygiene especially carefully.

• Do not buy food from unauthorized places, including eggs.
• Don't Eat Raw Eggs – they should be cooked for at least 10-12 minutes from the moment of boiling or thoroughly fry on both sides. Meat, poultry meat must be thoroughly boiled or fried in portions so, so that the juice inside the piece is colorless and transparent.
• Store raw and semi-finished products separately from ready meals in disposable packaging, and for cutting them, use a separate kitchen inventory – boards, knives.
• After cutting the meat, poultry meat, raw semi-finished products, wash kitchen utensils thoroughly with hot running water and detergent (meat grinder, knives, cutting boards, dishes).
• After cutting the meat, poultry meat, raw semi-finished products, wash your hands thoroughly with detergent, wipe them dry with a disposable napkin and only then start cooking other dishes.
• Dishes and products, kept in the refrigerator for more than 24 hours, before use it is better to heat treat (meat, cutlets, fry the sausage, boil the soup, make cheesecakes or casseroles from cottage cheese).
• Prepare meals in quantity, required for single use, be sure to observe personal hygiene measures, cooking technology, especially the duration of their heat treatment.
• Do not store cooked food, salads, confectionery with cream more 2 hours outside the refrigerator. in order to prevent the reproduction of salmonella and other pathogenic microbes in them.
• Do not take boiled eggs on the road, boiled sausages, salads, cream confectionery, meat dishes, poultry meat, cottage cheese, etc., if the dishes are freshly prepared, use them within the first 2 hours.
• We remind mothers, that young children are particularly susceptible to salmonellosis, therefore, infant formula should be prepared for one feeding, opened jars of baby food, juice must be used within the first 2 hours.
• Teach children about personal and social hygiene, conduct educational work on the prevention of salmonellosis among adolescents, especially in the summer and on vacation.

Remember!

At the first signs of intestinal disease, consult a doctor immediately.

State Institution "Republican Hygiene Center,

epidemiology and public health"

epidemiologist V.L. Zueva