Global recall! Already sold to China, the General Administration of Customs reminds: Do not eat!

Expert of this article: Wang Xiaohuan, Doctor of Medicine, Fudan University

Recently, according to China News Service, a well-known brand of chocolate was contaminated with Salmonella. These chocolates have been sold to at least 113 countries and regions, including China.

Source: @China News Network

The General Administration of Customs "specifically" warned people not to consume the relevant products, and the company immediately recalled several types of problematic products.

What exactly is Salmonella and how does food become contaminated?

What is the true face of Salmonella?

Salmonella, named after its discoverer Daniel Elmer Salmon, is a type of Gram-negative bacillus and a common foodborne pathogen.

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In my country, foodborne diseases caused by Salmonella rank first among bacterial foodborne diseases.

The World Health Organization also lists Salmonella as a food-borne pathogen with serious and moderate hazards.

Therefore, Salmonella can truly be called the "poison boss" in the world of foodborne diseases.

How does Salmonella get into food?

As the "number one dangerous molecule", Salmonella has the following characteristics:

First: Highly contagious and wide range of contamination channels

There are many types of Salmonella, some of which are pathogenic to humans, some are pathogenic to animals, and some are pathogenic to both humans and animals. It may enter the human body through the consumption of contaminated animal-related food, such as chicken, milk, eggs, etc. It may also be spread by infected Salmonella or by staff who have been exposed to Salmonella and have not done a good job of cleaning during food processing and brought into food, and finally enter the human body through the consumption of contaminated food, causing human illness. Salmonellosis caused by Salmonella is a common zoonosis.

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Second: Strong vitality

Salmonella is widely distributed in nature and has strong survival ability in nature. It can adapt to different temperature, humidity and pH environments. Although its optimal reproduction temperature is 37°C, it can reproduce in large quantities above 20°C. It can survive 1 to 2 months in feces in the natural environment, 2 to 3 weeks in water even if its reproduction ability is not strong, and 3 to 4 months even in the refrigerator.

Third: Highly hidden

Unlike mold contamination, which can cause food to spoil and emit an unpleasant odor, the reproduction process of Salmonella does not break down protein and there is no change in sensory properties. Therefore, it is difficult to identify and detect it under non-laboratory conditions.

What are the symptoms of Salmonella infection?

The length of the incubation period of Salmonella infection is related to the serotype of Salmonella and the physical condition of the consumer.

Once Salmonella enters the human body, it can multiply in large numbers in the human intestines and enter the blood through the lymphatic system. In the intestines and blood, Salmonella is resisted by the body's defense mechanism and is broken down, releasing large amounts of toxins, resulting in what we call "food poisoning", with symptoms including nausea or vomiting, diarrhea, fever and abdominal pain.

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These symptoms are usually not serious and most will get better within a week. However, for the elderly, children and some people with immunodeficiency diseases, dehydration, chills, anemia, shock or even more serious symptoms may occur, and they need to seek medical attention in time.

How to prevent Salmonella contamination?

Although Salmonella is "pervasive" and "impossible to prevent", we can avoid the "criminal behavior" of this "bad guy" by controlling the following aspects:

First: Buy qualified products

Especially when purchasing meat, milk and eggs, you must go through formal platforms and purchase products that have passed quarantine.

Second: Cook food before eating

It is well known that Salmonella is not resistant to high temperatures. For example, when the temperature reaches 60°C, Salmonella can be inactivated within 15 minutes, and when the temperature reaches 75°C, Salmonella can be inactivated within 10 minutes. Therefore, we should try to cook meat, eggs and other foods thoroughly when eating them, so as to better avoid the harm of Salmonella.

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Third: Separate raw and cooked food

When handling food, be sure to keep raw and cooked food separate. For example, cutting boards, knives, or dishes that have come into contact with raw meat should be washed with warm water before coming into contact with cooked food to avoid cross contamination.

Fourth: Store Correctly

Proper storage of food Salmonella can multiply in large quantities above 20°C, so foods that can be stored at low temperatures are best stored in the refrigerator and should not be left at room temperature for a long time. At the same time, it should be noted that even if stored in the refrigerator, it must be well packaged. For example, newly bought eggs should be packaged before being placed in the refrigerator, separated from other foods in the refrigerator, to prevent the surface of the eggs from carrying bacteria and causing contamination to other foods in the refrigerator.

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Fifth: Choose fresh ingredients

Try to use fresh ingredients and cook them right before eating to avoid eating leftovers. Even if there are leftovers, store them in the refrigerator and heat them thoroughly before eating.

Sixth: Pay attention to personal hygiene

Develop good hygiene habits and wash your hands before meals, after defecation, or after touching surfaces that may carry germs.

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