Salmonella food poisoning

HISTORY
Salmonella were the famous and foremost of the food poisoning organism for almost the whole of the 20th century. Before 1880s, food poisoning had been described to chemical changes in decomposing food items. From the early 1880s, however it come to be considered as being due to bacterial infection associated with the consumption of animal food like: Beef, pork, and milk also manipulated food items such as pies, cream, cakes and ice cream. In 1900, the salmonellas represented a new and interesting route for medical research of the cause of human illness like: Microbiologist, Epidemiologist, and public health administration. In 21st century a widely greater understand of salmonella’s structure, natural history and relationships had been started.
The disease is characterized by abdominal pain, nausea, vomiting and watery diarrhea and sometimes: muscular weakness, restlessness and dizziness the first source of food poisoning in humans are from the intestinal track of animals either carrier or diseased. In USA 20,000 case of salmonellosis were recorded during (1970-1987) 26.3% were caused due to consumption of poultry meat. In Italy during (1991-1994) 81% cases of food poisoning attributed to salmonella (Rahman & Othman, 2007). In 2005 World Health Organization (WHO) was reported that 1.8 million people died from diarrhea disease largely due to contaminated food and water (Sudershan et al., 2014).

INTRODUCTION
The genus salmonella belonging to the Enterobacteriaceae family includes two species: S. bongori and S.enterica. They are differ each other by their flagella (as shown in figure. 1) (Santos et al., 2018). Salmonella is a bacterium like sticks which is very common in nature and in many organisms. Around 2,000 different species of salmonella is present and over 200 of them cause disease in humans. Due to salmonella in poultry are responsible for many acute or chronic diseases. Salmonella is gram-negative bacteria live in digestive tract of humans, birds and animals. It is spread through meat, goods and hands during slaughter or dirty hands. The most important food carriers of salmonella bacteria are all raw foods such as meat, eggs, poultry, dairy products, mayonnaise, seafood, fruits and vegetables. During processing of food items or cooking, it should be reach the temperature to the center of food to reduce the risk of living bacteria (Reem, 2019).
Disease related to Salmonella enterica can be divides into three groups:

•  S. Paratyphi: causes enteric fever.
•  S. Typhi A, B & C: causes Typhoid fever. 
•  Other serotypes: causes enterocolitis or salmonellosis (Santos et al., 2018).

PROCESS OF PENETRATION IN HOST BODY

• Infection caused by Salmonella enterica Typhimurium occurs due to the ingestion of contaminate water, food or animal.
• After reaching the stomach, this organism first cope with the acidity of stomach so its acid tolerance response (ATR) is activated, allowing good survival for bacterium.
•  After few times this bacterium cross the mucus layer present in the intestinal wall and then stick to epithelium where the infection will occur.
•  This interaction cause the appearance of clinical diagnosis characterized by diarrhea, vomiting, culminating in the loss in the loss of electrolytes.
•  After this stage, effector proteins are released into the enterocyte cytoplasm that cause changes in the cytoskeleton of the intestinal epithelium.
•  After this modification membrane extensions forms called “Ruffles.”
•  Ruffles surrounds the bacterium and launch it into the cell.
•  At this stage salmonella containing vacuoles (SCV) are formed. This compartment is only the place in host cell where this bacterium multiply and survive (Santos et., al 2018). 

SYMPTOMS
Symptoms of salmonella food poisoning include:

•  Increase body temperature
•  Pain in abdomen
•  Diarrhea
•  A pink dotted rash appears on both back and chest
•  Feeling tired
•  Congestion in chest
•  Loss of appetite

COMPLICATION IN TYPHOID FEVER
Complication includes:

•  Blood appears in stool
•  Pneumonia
•  Gall bladder infection
•  Kidney inflammation

PREVENTIONS
To prevent Salmonella as (shown in figure. 2) from homes, factories and restaurant Bacterium should be stop from growing and multiplying into huge numbers.
a. Cleaning And Washing Purpose:

• Wash your hands properly with soap for 20 seconds after toilet, before eating and before making food stuffs.
• Wash pots, dishes and all food carrying items properly. 

 b. Good Cooking For Food:

• Use the thermometer to measure the temperature of food stuffs and make sure to clean it when measuring the temperature of the inner part of the food to remove the salmonella. The ideal temperature are as follows:

1. Beef, lambs and calves 71-77°C.
2.  Whole chicken 82 m
3.  Minced chicken 80m
4.  Pieces of chicken 77m
5.  Fish 73 m

c. Good Food Preservation:

• Refrigerated foods should be stored carefully it must be tween 3m and 5m.
• Temperature should be 4°C (Reem, 2019). 

CONCLUSIONS
Salmonella is an intracellular pathogen and have capability to penetrate and multiply in host cell (Santos et al., 2018). There are also many cases of salmonella food poisoning are recorded. To prevent food poisoning out breaks well preventive and educative measure should be taken up (Sudershan et al., 2014). Contaminated food stuffs are the main source of human food poisoning and effect all species of domestic animals and man but young aged, pregnant and lactating organisms are more susceptible (Rahman & Othman, 2017).

REFERENCES
1. Rahman, H. S & Othman, H. H. (2017). Salmonella Infection: The Common Cause of Human Food Poisoning. Progress in Bioscience and Bioengineering, 1(1).
https://doi.org./10.29269/pbb2017.v1i1.5

2. Reem, Z. S. (2019|). A Review on Salmonella Bacteria in Human and Animal. International journal of research in pharmaceutical sciences, 10(1), 531-536.
https://doi.org/10.26452/ijrps.v10i1.1876

3. Santos, A. M., Ferrari, R. G., & Conte-Junior, C.A. (2018). Virulence Factors in Salmonella
Typhimurium: The sagacity of a Bacterium. Current Microbiology, 76(6), 762-773.
https://doi.org/10.1007/s00284-018-1510-4

4. Sudershan, R. V., Kumar, R. N., Kashinath. L., Bhaskar. V., & Polasa, K. (2014). Foodborne
Infections and Intoxications in Hyderabad India. Epidemiology Research International, 2014, 1-5.
 https://doi.org/10.1155/2014/942691

By: FATIMAH KHURSHEED