“Salmonella loves spring and summer”

Stating that there has been an increase in food poisoning cases recently, Microbiologist Dr. Lecturer from Altınbaş University. Prof. Dr. İpek Ada Alver, Microbiologist at Altınbaş University, said: 'Food poisoning, especially caused by Salmonella bacteria, is transmitted by oral contamination from foods such as poorly cooked chicken, red meat, eggs, salami, sausages, milk and dairy products (ice cream, yogurt, cream, etc.) and sauces such as mayonnaise. These pathogenic (disease-causing) bacteria can be transmitted directly or cross-contaminated (indirectly) through lack of hygiene of personnel and facilities, improper cooking, cooking and storage in inappropriate environments, lack of hand hygiene or vectors (intermediaries such as flies, insects, mice) and threaten human health. Particular attention should be paid to spring and summer months as they create favorable conditions for the growth of this bacterium. When these bacteria are ingested orally, those resistant to the acidic content of the stomach quickly settle in the small intestine. It then settles in the part of the small intestine that provides reabsorption and begins to colonize and reproduce rapidly. After this stage, the bacterium releases its virulence factors and toxins, disrupts the reabsorption mechanism, spreads rapidly to other tissues and organs by mixing into the bloodstream and decreases the immune system.”, emphasizing the characteristics and habitats of the bacteria that cause food poisoning.

In addition, Microbiologist İpek Ada Alver said, 'In salmonellosis cases, weakness, nausea, vomiting, fever, abdominal pain and cramps, abdominal swelling, diarrhea are among the most common symptoms. In the body that loses fluid-electrolytes with diarrhea and vomiting, multiple organ damage such as dry mouth and skin, pallor, loss of appetite, weakness, dizziness, drowsiness, confusion, liver and kidney failure can occur. Since we lose patients from hypovolemic shock due to fluid electrolyte loss, people with symptoms of food poisoning, i.e. Salmonellosis, should immediately apply to the hospital and fluid replacement and antibiotic treatments should be started.

Inspections are of great importance in preventing food poisoning

Stating that food poisoning is mostly caused by chicken, Ada Alver said, “We observe an increase in food poisoning as the weather starts to get warmer. It has been determined that rancid chickens are washed, camouflaged with various spices or sauces, mixed with different offal products, new products are added to the chicken doner from previous days, prepared, cooked and stored under unhygienic conditions in order to prevent the signs of spoilage in uncontrolled restaurants and buffets. In salmonellosis cases, foods such as meat, especially chicken, salami, sausages, eggs, fish and sauces such as mayonnaise, milk and derivative products such as ice cream, baby food, milk desserts are also included. These foods are rich sources of carbohydrates, vitamins and protein and should be consumed daily. Therefore, instead of avoiding these foods, inspections and hygiene training for employees are the most important steps in preventing Salmonellosis cases. Currently, people are hesitant to consume chicken due to the increase in Salmonellosis cases. For this reason, imposing deterrent penalties in such cases will prevent both public health from being put at risk and economic loss. “ emphasized the points to be considered in preventing food poisoning.