Salmonella (鸡蛋，鸡舍，鸡）

shape

motile rod

spore former

non-spore

oxygen level

falcutative anaerobic

ph level

5-8

temperature

5-47

water activity

0.93, they can survive at low water activity

infection/intoxication

infection

other characteristics?

1. survive the dryness—-infant formula

sources of the bacteria

1. it can survive in the animal guts

2. the animals will infect each other through oral-fecal transmission

3. the animal infect with salmonella, will have feaces contain salmonella which will contaminate the surrounding environment

how does it infect the veg, milk, meat

veg: use the contaminate water to clean the veg

meat: unproper slaughtering of the meat, milk will be contaimnated during the milking process

RTE: cross-contamination in the factory

Direct transmission: direct contact with the animals

why salmonella is a house flora?

1. it can persistant in the conveer belt in the food factory

2. chicken broiler

• the bugs and insect will be a vector for the transmission of salmonella.

• the hidden bugs carried with salmonella will affect the chicken. Even the previous chicken in being slaughter it still have the chance to affect the second round of chicken

symptom: what is the target population

primary symptom: gastro-enteritis, abdominal pain, vomitting, diarrhoea

secondary: chronic arthritis

incubation time

1-2 days

duration

2-7days

what are the 2 prevention method

1. prevention measure in the supply chain

2. proper cooking, by fully cook the egg we can reuduce the number of salmonells