Wenwen is a lively and cute little girl, 10 years old this year.
She has always loved eating eggs, eating 3 eggs a day.
Recently, Wenwen's favorite food is the poached egg. Poached eggs refer to the fact that the yolk can still flow after the poached egg is bitten open.
One day, Wenwen suddenly developed symptoms of fever, nausea, vomiting and diarrhea.
Her mother took her to a nearby community hospital, and the doctor thought she had acute gastroenteritis, prescribed her some medicine, and let her go home.
After Wenwen returned home, her abdominal pain became more and more severe. A day later, she developed bloating, constipation, and her body temperature reached 40°C. Wenwen's parents rushed her to the big hospital.
The doctor's examination found that Wenwen had obvious signs of peritonitis with abdominal muscle tension, full abdominal tenderness and rebound pain.
The X-ray abdominal elevation flat film that gave Wenwen Cha also found free gas under her diaphragm.
Through these, the doctor judged that Wenwen's gastrointestinal tract had been perforated, resulting in acute peritonitis.
The doctor gave Wenwen an emergency laparotomy under general anesthesia.
During the operation, the doctor found that Wenwen had a lot of pus in her stomach, and her small intestine had a large range of inflammatory edema, including a perforation.
Wenwen had eaten poached eggs before the onset of the disease, and doctors suspected that Wenwen was most likely bleeding necrotizing enteritis caused by Salmonella infection, which eventually triggered intestinal perforation.
During the operation, the doctor took the pus in Wenwen's abdominal cavity and sent it to the bacterial chamber for bacterial culture plus susceptibility test, and then cut off the tissue around the perforation of the small intestine and sent it to the pathology department for pathology examination.
As a result, salmonella was cultivated in Wenwen's abdominal pus. At the same time, in the yolk of Wenwen's egg, Salmonella was also cultivated.
At this point, the evidence chain has been completed, and the reason for Wenwen's small intestine perforation has been found: Wenwen's eggs are contaminated with Salmonella, Wenwen's mother makes Warmin poached eggs, and the Salmonella in the eggs is not killed, and Wenwen eats it into the stomach.
Eventually, Wenwen contracted Salmonella and developed hemorrhagic necrotizing enteritis, which led to perforation of the small intestine. Fortunately, after treatment, Wenwen quickly recovered and was discharged from the hospital.
Salmonella infections are very common clinically, but most clinical cases are not reported or detected.
A large number of cases of Salmonella infection are usually not serious enough to do bacterial culture, and some hospitals are not in a position to do bacterial culture identification.
Severe illness is rare in adults with Salmonella infection, and severe illness may occur in infants and children under 5 years of age who are infected with Salmonella.
About 60% to 80% of salmonella infection cases are sporadic cases, usually occurring in large canteens, children's hospitals, restaurants and other densely populated institutions, most of the infection is caused by salmonella contamination of food, a few are caused by contamination of food by bacteria carriers, or direct contact with people with feces.
Raw eggs, including eggs, duck eggs, goose eggs and other eggs, are easily contaminated with salmonella.
Water, milk, meat products, etc. are also ingredients that are easily contaminated with salmonella.
Salmonella is very heat-tolerant, and even if it is heated to 70 °C, it will take 5 minutes to destroy it.
If the egg has been contaminated with Salmonella, salmonella may remain in the form of a loose egg. People who eat eggs contaminated with Salmonella may become infected.
Remind parents again, do not give their children to eat loose eggs, and wash their hands thoroughly before making milk powder or feeding them to the baby.