How salmonella spoils food?

Salmonella doesn't technically "spoil" food in the way we think of mold or rot. Instead, it's a type of bacteria that contaminates food and multiplies within it, making it unsafe to eat.

Here's how it works:

1. Contamination: Salmonella bacteria can be present in raw animal products like poultry, eggs, meat, and seafood, as well as fruits and vegetables that come into contact with contaminated water or soil.

2. Multiplication: When food is left at room temperature, Salmonella bacteria can multiply rapidly. This is why it's crucial to refrigerate perishable foods promptly.

3. Ingestion: When you consume contaminated food, the Salmonella bacteria enter your digestive system.

4. Infection: The bacteria then invade your intestinal lining, causing an infection called salmonellosis.

Symptoms: These typically appear 12-72 hours after ingesting contaminated food and can include:

* Diarrhea

* Fever

* Abdominal cramps

* Nausea

* Vomiting

Prevention:

* Proper food handling: Wash hands thoroughly before and after handling food, especially raw meat.

* Cook food to safe internal temperatures: Use a food thermometer to ensure poultry, meat, and eggs are cooked to the recommended temperatures.

* Refrigerate perishable foods promptly: Store food in the refrigerator at 40°F or below.

* Wash fruits and vegetables thoroughly: Even if you plan to peel them, it's important to remove any potential contaminants.

* Avoid cross-contamination: Keep raw meat, poultry, and seafood separate from other foods.

Note: Salmonella poisoning is usually treatable and most people recover within 4-7 days. However, some cases can be severe, especially in young children, older adults, and people with weakened immune systems. If you suspect you've been infected with Salmonella, consult a doctor.