Gelisim News

People who have children under the age of 1 should be careful: This bacterium affects children the most!

Salmonella (Salmonellosis) bacteria, which is detected in packaged snack products frequently consumed by children, causes thousands of casualties and economic losses every year. Underlining that this bacterium is seen more in children younger than one year old, Prof. Dr. Mustafa Nizamlioglu warned parents.

The world took action after Salmonella was detected in 151 foods linked to chocolate products. This bacterium, which is usually transmitted to humans from animal foods, demonstrates itself with symptoms such as vomiting, abdominal pain, diarrhea and fever. Prof. Dr. Mustafa Nizamlioglu, from the Department of Food Hygiene and Technology at Istanbul Gelisim University, stated that the symptoms last between 1-7 days and the severity of the disease varies depending on the number of bacteria taken and the resistance of the person.  

“KNOW THE AGENCY, PROTECT YOURSELF FROM BACTERIA!”

Salmonella, which poses a serious public health risk, ranks first among foodborne infections. The bacteria that have been detected in the packaged products of world-famous brands in recent times brought the question to those who consume these products, “What if I had this bacteria too?”. Prof. Dr. Mustafa Nizamlioglu: The widespread presence of Salmonella in nature and the environment facilitates its transmission to humans. Knowing the causative agent, the characteristics of the infection and the risk factors are very significant in the prevention of bacteria.

ONE IN EVERY THREE FOOD BORNE ILLNESSES IS CAUSED BY SALMONELLA

Prof. Dr. Nizamlioglu indicated the following: “Salmonella bacteria, which has over 2600 species, is mostly found in children younger than 1-year-old. One in three foodborne diseases in the EU is caused by Salmonella. The second most commonly reported gastrointestinal infection in humans. As a result of the widespread use of antibiotics in animal feeds and the unconscious use of antibiotics, we observe that this bacteria is increasing even more, as a large number of antibiotic-resistant animals are raised. The toxic effect of the disease is that it is more severe in young children, the elderly and individuals with other diseases.

DEATH RATE IS UNDER 1%

Prof. Dr. Nizamlioglu remarked that the mortality rate for Salmonella is below 1%. Red meat and egg products are the most risky foods. He further explained the ways to protect from bacteria as follows:

“Foods such as milk, cream and cream products, mayonnaise, seafood (mussels, shrimp), salads, convenience food, vegetables and fruits that may be associated with animal products are in the high risk group. To protect yourself from bacteria, first of all, make sure the hygiene of the foods you consume. Contaminations must be avoided in the preparation of foods. It is very crucial that the products that will deteriorate quickly are produced by cold storage. Moreover, effective heat treatment (pasteurization) should be done to prevent the activities of microorganisms in food’’.