Conscientização da importância da salmonelose para consumidor de ovos

Salmonella is a bacterium frequently present in foods of animal origin, and is transmitted through the ingestion of raw or undercooked food. There are two species that cause disease in humans: S. Enterica and S. bongori, with approximately 2,324 strains. Egg contamination occurs through vertical or horizontal transmission, with the bacteria capable of colonizing the intestinal tract of birds, migrating to the reproductive organs. In humans, infection begins orally, where the bacteria multiply in the intestinal cells, triggering the disease Nontyphoidal Salmonella or Typhoid Fever. Symptoms include diarrhea, nausea, abdominal pain, mild fever, chills, vomiting, headache and weakness, with an incubation period of 16 to 72 hours and duration of two to seven days. Diagnosis is made by isolating the agent in feces, vomit or suspected food. Treatment varies according to the symptoms presented and the patient's condition. Prevention includes health education for the population and food handlers, emphasizing proper hygiene in handling and storage of food.