According to the Daily Mail on April 11, a 3-year-old girl in the United Kingdom contracted Salmonella after eating Kendatchi fun eggs, followed by a body temperature as high as 39 ° C, with severe symptoms.
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The Products of Ferrero, the world's fourth-largest chocolate manufacturer, followed a joint investigation by the European Food Safety Authority and the European Centre for Disease Control and Prevention into 150 confirmed or suspected cases of Salmonella infection in children in Europe. The European Centers for Disease Control and Prevention said in a statement that most of the children were under the age of 10, and that chocolate products were identified as "possible routes of infection", implicated in The Kiddat.
As the investigation unfolded, Ferrero began recalling multiple products in multiple countries, including the United Kingdom, Ireland, France, Germany, Luxembourg, Belgium, Sweden, Norway, Denmark, Finland and Spain, involving multiple batches.
On April 9, @Ferrero China's official Weibo said that the full line of Kenda products produced in China and imported into China (including in transit and official channels for sale) have no connection with the production plants involved and are not covered by the recall.
What kind of disease is Salmonella? What are the symptoms of salmonella infection? How to prevent Salmonella infection in life?
Salmonella is one of the four global causes of diarrhoeal disease
According to WHO, diarrhoeal diseases are the most common diseases caused by unsafe food, affecting 550 million people each year, including 220 million children under the age of five, and Salmonella is one of the four global causes of diarrhoeal diseases.
In Europe, according to the European Food Safety Authority, there are more than 100,000 cases of salmonellosis in humans each year; in the United States, according to the US Food and Drug Administration, Salmonella causes about 12 million cases of disease per year, resulting in 23,000 hospitalizations and 450 deaths; in China, salmonella causes the highest number of cases of bacterial food poisoning, with more than 3 million cases of food poisoning per year.
Salmonella is a widespread and hardy gram-negative intestinal fungus that is widely distributed and diverse in nature, with more than 2,600 serotypes detected and transmitted through contaminated food, water and feces.
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The bacteria are tenacious, can survive in water and soil for 2-3 weeks, can survive in feces for 1-2 months, can survive in the refrigerator for 3-4 months, and can multiply in large quantities above 20 ° C, but it is not heat-tolerant, and it can kill it in 1 hour at 55 ° C or 10-20 minutes at 60 ° C.
Salmonella family is large, can cause a lot of diseases, can cause gastroenteritis type, typhoid type, sepsis type, cold type and cholera type food poisoning, the main symptoms are acute gastroenteritis, accompanied by fever, chills, nausea, headache, fatigue, diarrhea, vomiting and other symptoms.
For example, we are more familiar with typhoid fever and paratyphoid fever, and their pathogens Typhoid bacillus and Paratyphoid A, B and C bacillus all belong to the salmonella genus.
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Most people have mild symptoms, and a few can lead to death
Salmonella is a zoonotic pathogen, which means that its host is very extensive, salmonella can infect livestock, poultry, humans and other species and disease.
For humans, the main pathogenicity of salmonella is in food of animal origin, and 75% of human salmonellosis is due to the consumption of contaminated poultry products, pork, beef products, dairy products, egg products, etc.
In this Incident of Salmonella infection involving chocolate products in Ferrero, the processing steps involving buttermilk were identified by the European Food Safety Authority as a possible point of contamination.
After Salmonella enters the body with food, clinical symptoms generally appear when they reach a certain amount, and after ingestion, gastrointestinal pathogens compete with gastrointestinal microorganisms and overcome the host's immune defenses, thereby causing infection.
(Source: References[3])
The incubation period of Salmonella infection is 6 to 72 hours (usually 12 to 36 hours), followed by acute fever, diarrhea, nausea, abdominal pain, loss of appetite, dehydration, vomiting, etc., and the course of the disease lasts for 2 to 7 days.
In healthy adults, the symptoms of Salmonella infection are relatively mild, and even recover without treatment, but children, the elderly and immunodeficient people are more likely to have dehydration, shock and even serious conditions such as dehydration, shock and even bacteremia, meningitis, and death after infection with Salmonella.
In general, most Salmonella infections do not require antibiotic treatment, either by drinking more water or supplementing with electrolytes, but at-risk groups such as infants, the elderly, and immunocompromised patients require antibiotic medication under the guidance of a doctor.
How can salmonella infection be prevented?
Since livestock and poultry meat, eggs, and dairy foods are most susceptible to Salmonella contamination, especially fresh foods, it is necessary to pay attention to these points to prevent Salmonella infection in daily life:
1. Wash your hands frequently: Wash your hands thoroughly after going to the toilet, changing diapers, handling raw meat or poultry, cleaning up pet feces, and contacting reptiles or birds.
2. Separate raw and cooked: Store meat, poultry and seafood separately from other foods in the refrigerator; if possible, prepare two cutting boards in the kitchen, one for cutting raw meat and the other for cutting fruits and vegetables; be careful not to put cooked food on a plate that has not been washed after serving raw meat.
3. Do not eat raw: Buy quarantined poultry, livestock and egg food in the regular market to reduce the possibility of food contamination by Salmonella, cook poultry meat, eggs and beef thoroughly before eating, and do not eat or drink food containing raw eggs or raw milk (underilized milk).
Finally, it should be noted that the summer and autumn festivals are the season of high incidence of foodborne diseases, and the refrigerator is not a "safe", such as salmonella and other pathogenic bacteria, even in the refrigerator can also "tenacious survival", so to clean the refrigerator regularly, the process that can be referred to is power off, empty, with baking soda or detergent thoroughly clean the inside of the refrigerator, and air dry, the rubber seal and gap on the refrigerator door should also remember to clean.
Edit: Dr. Spring Rain
bibliography:
[1] European Centre for Disease Prevention and Control,Multi-country outbreak of monophasic Salmonella Typhimurium sequence type (ST) 34 linked to chocolate products,https://www.ecdc.europa.eu/en/publications-data/rapid-outbreak-assessment-multi-country-salmonella-outbreak-linked-chocolate
[2] WHO,https://www.who.int/zh/news-room/fact-sheets/detail/salmonella-(non-typhoidal)
Dong X L, Qin X J, Liu Y T, et al. Research progress on the tolerance and pathogenesis mechanism of foodborne Salmonella in human gastrointestinal tract[J]. Food and Fermentation Industry, 2021, 47(24): 286-292. DOI:10.13995/j.cnki.11-1802/ts.027513.
[4] LI W W, PIRES S M, LIU Z T, et al. Surveillance of foodborne disease outbreaks in China, 2003-2017[ J] . Food Control, 2020, 118:107359
WU Xian. Statistical analysis of salmonella contamination rate and incidence rate of food in mainland China[D]. Liaoning:Dalian University of Technology,2021.]
Li Sixue,Wang Yingjie. Pathogenesis, detection methods and prevention of Salmonella[J]. Biochemical Industry,2019,5(6):147-149,153. DOI:10.3969/j.issn.2096-0387.2019.06.043.