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Salmonella

Salmonella. Bryce Andrews. Preview. Background Sickness Reiter’s Syndrome Prevention. According to Webmd.com, “Children are the most likely to get salmonellosis. Young children, older adults, and people who have impaired immune systems are the most likely to have severe infections.” .

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Salmonella

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  1. Salmonella Bryce Andrews

  2. Preview • Background • Sickness • Reiter’s Syndrome • Prevention

  3. According to Webmd.com, “Children are the most likely to get salmonellosis. Young children, older adults, and people who have impaired immune systems are the most likely to have severe infections.”

  4. Background • Where does it exist? • Butchering • Contaminated Water • Eggs

  5. Background, cont. • How are we infected? • “Some people who get salmonella become chronic carriers. This means that even after the symptoms have passed, a person can carry salmonella in their feces, and rarely their urine too for up to a year or more.”

  6. Background, Cont. • How do we heal? • Excreted through feces

  7. Sickness • Symptoms: fever, diarrhea, and abdominal cramps • Will develop between 12 and 72 hours • Illness lasts 7 days (average)

  8. Sickness, cont… “A small number of people who are infected by salmonella develop Reiter’s syndrome, a disease that can last for months or years and lead to chronic arthritis.”

  9. Reiter’s Syndrome • Type of reactive arthritis • Reaction to a bacterial infection • Intestines • Urinary Tract • Genitals

  10. Prevention • Cooked food to 140F • Wash hands • Avoid cross contamination

  11. Prevention, cont. • “Many health departments require that restaurant workers with Salmonella infection have a stool test showing that they are no longer carrying the salmonella bacterium before they return to work.”

  12. Review • Background • Sickness • Reiter’s Syndrome • Prevention

  13. “People who live in college dorms or nursing homes might be at higher risk of infection simply because they are exposed to more people. In addition, food prepared at institutions often uses large amounts of ground meat or unshelled eggs that have been pooled from many different sources. This allows one infected egg or infected hamburger to contaminate the entire batch.” • http://www.mayoclinic.com/health/salmonella/DS00926/DSECTION=risk-factors

  14. http://www.youtube.com/watch?v=v7UUrJ9K9uM

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