"Salmonella is one of the common causes of food poisoning," experts point out. The optimal temperature for Salmonella growth is 35℃～37℃, making summer naturally the best season for its proliferation.
It is reported that there is currently no vaccine available to prevent Salmonella infection, and humans are generally susceptible to it.
If the amount of bacteria ingested by the human body is small, the person may be a carrier but will not show obvious symptoms for the time being. The main symptoms of Salmonella infection are fever, diarrhea, and abdominal pain, which usually appear 12 to 72 hours after infection. The illness lasts for 4 to 7 days, and many people can recover without treatment. However, severe cases can lead to dehydration, typhoid-like fever, and a decline in immune function, causing damage to kidney and heart function, and arthritis. Children, the elderly, and people with compromised immune systems are most likely to suffer severe infections.
Food disinfection in daily life is very important. However, many people have various misconceptions about it:
Misconception 1: Food that smells bad can be eaten after just cooking it.
Because some bacteria are heat-resistant, such as "Clostridium botulinum," which can damage the human central nervous system. Its spores can survive for more than 5 hours in boiling water at 100℃.
Some bacteria, although killed, produce toxins while multiplying in food, or the toxins from the dead bacteria themselves, cannot be completely destroyed by boiling. Therefore, even if spoiled food is steamed or cooked, it can still cause food poisoning.
Misconception 2: Bacteria are afraid of salt, so cured meats, pickled fish, etc., do not need to be disinfected.