Food is one of the main sources of energy for the human body. However, bacteria that can be found in food can cause serious health problems. Acquiring knowledge of these threats to the body is critical. This information includes information on disease signs and symptoms, kitchen practices in a foodborne disease, how to collect patient specimens and pitfalls that may arise. Thus, this paper will explore these aspects of the salmonella bacterium, which can negatively affect the human body.
Many people often hear about a food-borne illness pathogen such as Salmonella but have little knowledge about it. For example, the FDA identifies it as “a group of bacteria that can cause gastrointestinal illness and fever called salmonellosis” (“Salmonella (salmonellosis,” n.d., para. 1). The main route of transmission can be through hands or kitchen utensils that are poorly treated and cleaned.
Among the symptoms, “diarrhea that can be bloody, fever, and stomach cramps” are included (“Salmonella and food,” n.d., para. 3). Salmonella-induced illness can be diagnosed by testing a sample of stool or blood that is collected from patients and handled with care and attention. This is because one of the pitfalls in this process may be improper storage of the collected specimens, leading to confusion. In addition, improper collection of material for research is also possible. When investigating a foodborne illness outbreak, the main areas should be individual hygiene measures, how kitchen tools are washed, and cooking and appliance procedures. Furthermore, this also includes methods of storing various foods, their preparation, and the way food is handled.
In conclusion, Salmonella poses a particular danger to the human body. This is due to the fact that it can be easily spread by improper hygiene and not following the rules of food storage and preparation. Moreover, this disease can be transmitted through insufficiently cleaned kitchen utensils. When collecting the necessary materials for the analysis of the disease, the specimens collected must be handled responsibly to prevent possible incorrect conclusions of research.
References
Salmonella (salmonellosis). (n.d.). U.S. Food & Drug Administration. Web.
Salmonella and food. (n.d.). Centers for Disease Control and Prevention. Web.