Salmonella-contaminated food products. Salmonellosis

Update: September 2019

Salmonellosis is a common intestinal infection, the main source of infection of which is contaminated food. The causative agent of salmonellosis is various bacteria of the genus Salmonella. In our country there are almost 500 species, the most common of which are S. typhimurium, S. Heidelberg, S. enteritidis, S. derby, S. newport, S. Anatum, S. cholerae suis, etc., the susceptibility to which varies in humans .

The minimum dose to infect a person is from 1.5 million to 1.5 billion microbial cells. Usually, after suffering from salmonellosis, a strong immunity remains, but repeated diseases occur when they are caused by other types of Salmonella bacteria.

Salmonella is very stable and can survive for a long time in the external environment:

In food:

• in milk – 20 days
• in sausage products – 2-4 months
• in kefir – 2 months
• in frozen meat – from six months to a year
• in butter – 120 days
• in beer – 2 months
• in cheeses - almost a year.

Meat and dairy products can not only preserve salmonella, but in them it successfully multiplies, while neither the appearance nor the taste of the products changes. This is the insidiousness of salmonellosis. How is this intestinal bacterium transmitted?

• One of the most common ways of becoming infected with salmonella is eggs, dairy and meat products.
• Neither smoking nor salting kills salmonella
• Freezing only helps to prolong the survival of these microorganisms in products
• Only heat treatment can destroy it; at 60 degrees salmonella dies in an hour, and at 80 degrees it kills it in 3 minutes.
• All disinfection solutions, even in normal concentrations, quickly kill salmonella microbes.

Salmonellosis - incubation period

Usually, after bacteria enter the body, the disease begins to progress within 6-72 hours. That is, for salmonellosis the incubation period lasts from several hours to three days. With timely treatment, recovery occurs in 6-10 days. Clinically, salmonellosis can manifest itself either very clearly, or symptoms of poisoning may be completely absent. Even in the absence of signs of salmonellosis, a person becomes a carrier of the bacteria, that is, he may not get sick, but be a source of infection for other people.

Ways of infection with salmonellosis

After a person is infected, salmonella begins to multiply rapidly, toxins are released in the body, the action of which leads to disruption of the nervous system and loss of fluid through the intestines. Therefore, an infected person experiences severe intoxication, which is expressed by: diarrhea, fever, weakness, vomiting, headache.
There are several ways of becoming infected with salmonellosis:

Infection through food

Infection with salmonellosis is possible through almost all food products. For a disease to occur, a massive infection must occur, and the causative agent of salmonellosis multiplies better and faster in protein foods. Moreover, the share of meat products among all cases of infection is about 70 percent. Then come dairy products, fish and egg products. Plant foods do not often cause disease, since bacterial growth practically does not occur in them. During heat treatment, the number of salmonella is sharply reduced, so eating hot or warm foods is absolutely safe. Even if a small amount of bacteria still remains, it is not enough to cause salmonellosis to develop. During long-term storage, the amount of the salmonellosis pathogen increases and, accordingly, the risk of salmonellosis infection also increases.

Infection with salmonellosis through household contact

What to do if a family member or close friend is affected by salmonellosis? How is the infection transmitted from person to person? Infection with salmonellosis through contact with a patient occurs in the same way as with other intestinal infections. A carrier can only shed salmonella through feces.

Therefore, salmonellosis is transmitted from person to person very rarely; it only happens through contact, if the rules of personal hygiene are not followed, simply through dirty hands. In addition, massive damage in this case is unlikely, and only particularly susceptible people get sick. Particularly susceptible to infection are people weakened by other diseases, young children, and the elderly, for whom the salmonellosis pathogen is dangerous even in small quantities. Contact-household infections usually occur in hospitals in premature and weakened children.

Infection through water

If feces of infected people and excrement of sick animals get into water, water contamination with salmonellosis is possible. But the reproduction and accumulation of the pathogen does not occur in the aquatic environment, and accordingly the number of bacteria in the water is small. Such routes of infection with salmonellosis are very rare.

Airborne

Intestinal infections, including salmonellosis, are not transmitted by airborne droplets.

By airborne dust

It is believed that when spraying the excrement of pigeons living on the roofs of buildings, salmonella may enter the premises. In hospital rooms with small children, salmonella is sometimes found in the air. This is possible in cases where there are ventilation problems in the premises.

Galina Kiryakova, head of the intensive care unit of the Tom Chorbe Infectious Diseases Hospital, told how dangerous bacteria get into food, what consequences their consumption can lead to, how to distinguish them from ordinary ones and protect yourself.

The products in which specialists from the National Food Safety Agency (NAFS) found salmonella and coliform bacteria could have gotten there due to a violation of the technological process of their production, Galina Kiryakova, head of the intensive care unit of the Tom Chorbe Infectious Diseases Hospital, told a Sputnik correspondent.

NAPB on Tuesday published the results of laboratory tests of domestically produced food products for August of this year. Thus, experts found salmonella, coliform bacteria and anaerobic organisms in khinkali and dumplings stuffed with beef and pork. Similar bacteria were found in sheep cheese, cottage cheese and pasteurized milk produced in Moldova and Romania. Nitrates were detected in domestic eggplants and dill, and a number of microorganisms were detected in tomatoes.

How did bacteria get into the food?

The specialist claims that this kind of bacteria can appear in products in two cases - either if storage conditions are violated, or if the technological process is violated. “The presence of these bacteria in pasteurized milk is surprising, since the whole idea of ​​such milk is that it is sterile, which means that this flora is completely absent. This means that there was a violation of the very process of its preparation. The factor of storage conditions is excluded here, since pasteurization implies the presence of protected dishes,” the doctor emphasized. According to Kiryakova, the presence of salmonella in dumplings is understandable due to the presence of meat there. The doctor claims that poultry meat is especially dangerous from this point of view, since chickens and ducks are carriers of salmonella.

“This is understandable, the meat in the dumplings is not yet boiled, that is, not thermally processed. If cooked correctly - 15 minutes of boiling - these dumplings do not pose a danger,” Kiryakova said.

Infection with feta cheese bacteria, according to the expert, could have occurred under various circumstances. “This could happen either during the preparation process, or during transportation, during slicing or packaging. In this case, the human factor is very important. Failure to observe personal hygiene rules by those involved in the preparation process, as well as with dumplings, can lead to infection.” “, the doctor emphasized.

What will be the consequences of eating contaminated products?

The specialist warns that the health of a person who eats dumplings with salmonella or dairy products with coliform bacteria will be seriously affected. “Consumption of such foods can lead to intestinal diseases. With salmonella, the course of the disease is quite complex; coliform bacteria are a little easier to tolerate, but they are dangerous for children. The younger the children, the more difficult it is for them to tolerate this disease,” Kiryakova said.

According to her, the human body itself is not able to cope with such food poisoning, so medical intervention is required.

You should contact a specialist after the first symptoms of the disease appear. As with any intestinal infection, the specialist emphasized, this is a general weakness. With salmonellosis there is always fever, vomiting and diarrhea. The latter can manifest themselves together or separately, but an increase in temperature during such poisoning is always recorded.

How to distinguish contaminated products and what to do with them?

Visually, products with such bacteria, as the specialist said, cannot be distinguished from normal ones, since they all look beautiful. But there are still a number of signs by which you can identify products that you should not buy. “You don’t need to be irresponsible. Even if something has already been purchased, but this product does not smell or look very good, it should be thrown away and not used for food. It is better not to skimp on your health. Another thing is that now stores are going to a lot tricks, including well-packaging goods whose freshness cannot be determined visually or by smell,” Kiryakova said.

According to the doctor, the situation with coliform bacteria discovered by NAPB specialists in feta cheese is different, since feta cheese cannot be subjected to heat treatment.

“If it remains in a saline solution for a long time, then such bacteria will die over time. But it must be a highly concentrated solution. As for feta cheese, there is no other way to get rid of coliform bacteria,” Kiryakova emphasized.

The most dangerous are chicken eggs

Bacteria that can cause poisoning and intestinal diseases can appear in various products, but the most unsafe ones are those where it is simply impossible to check for the presence of bacteria. “The most dangerous thing is everything that is cooked with eggs, because it is impossible to check them. There are no visible signs that salmonella may be there. It is in this environment (eggs) that it reproduces very well. Duck eggs are a 100% breeding ground, chicken eggs are not. always," Kiryakova said. Therefore, according to her, you need to carefully approach the issue of preparing certain products and dishes. “It is important to thermally treat any of the products, where possible. Then everything will be fine,” the doctor concluded.

Salmonellosis is an acute infectious disease caused by salmonella. This infection is widespread, affecting both adults and children. In most cases, salmonellosis occurs with gastrointestinal disorders, symptoms of dehydration and intoxication.

What is salmonellosis?

Salmonellosis is a bacterial infection that affects humans and animals, transmitted by the fecal-oral route (the pathogen is excreted in feces and enters the body through the mouth), usually affecting the stomach and small intestine.

Humans are highly susceptible to salmonellosis. The severity of the developed infection depends on a complex of factors, both external (the number of pathogens that have entered the body, their antigenic composition and biological characteristics) and internal (the state of the human body’s defense systems, associated pathologies, in particular the digestive system).

The infection is most severe in infants (especially premature infants) and the elderly. Post-infectious immunity is unstable and lasts no more than a year.

Salmonella: what is it?

The causative agent of intestinal infection (salmonellosis) belongs to the genus salmonella (Shigella, salmonella) and is a gram-negative enterobacterium that does not form spores. In appearance, the microorganisms resemble a longitudinal rod with slightly rounded edges. The length of salmonella spp is 1–5 µm, the width is from 0.33 to 0.7 µm.

The favorable temperature for existence is 35–37 degrees above zero. Salmonella are also able to survive during cold weather (from +7) or significant warming (+45). Bacteria are resistant to external factors, and their life cycle can last a very long time in environments such as:

The infectious origin not only persists, but is also capable of reproduction. The taste of the products and appearance do not change. Smoking, salting, freezing food does not lead to the death of the infectious principle.

Once in the stomach and intestines, the Salmonella bacterium reaches the small intestine, where it is captured by epithelial cells and penetrates the mucous membrane. This is where it multiplies, which causes inflammatory changes in the mucous membrane, and the bacterium spreads further into the blood and lymph nodes.

As the outlived salmonella die, the body becomes permanently intoxicated. Blood microcirculation and ion transport are disrupted, which leads to a sharp release of water and electrolytes into the intestinal lumen from the cells.

Causes of salmonellosis

Experts classify the transmission factors of the salmonellosis pathogen as follows:

• Fecal-oral. If a grocery store worker or cafe employee is infected, there is a high probability that a visitor to these outlets will soon become infected.
• Water. Drinking raw water often causes infection in a significant number of people.
• Domestic. The causative agent of salmonellosis is transmitted from person to person by shaking hands or using personal hygiene items that carry the bacteria.

Sources of pathogenic salmonella can be:

• Sick people and carriers (the pathogen is excreted in the feces).
• Infected animals (poultry, pigs, cattle, cats, dogs).
• Contaminated water (when it contains human or animal feces).
• Food (raw eggs, meat, unpasteurized milk, green vegetables contaminated with manure).

An important feature is that salmonella, once found directly in food products, does not contribute to a change in their appearance, which only increases the risk of possible infection.

Outbreaks of salmonellosis usually last quite a long time, moreover, they are characterized by a fairly high mortality rate. Often these outbreaks occur during the warm season.

First signs

When the first symptoms of salmonellosis appear, call a doctor who can provide assistance. Signs include:

• heat;
• nausea, vomiting;
• pain in the abdomen, it growls, is swollen;
• the stool is liquid, watery, mucus-like, if the large intestine is affected - with blood;
• frequent feeling of the need to defecate;
• weakness, headache;
• low blood pressure, rapid heartbeat.

Symptoms of salmonellosis in adults

After Salmonella enters the body, there is an incubation period that usually lasts for 12 to 24 hours. Less commonly, it can last 6–12 hours or 24–48 hours. Further symptoms of the disease develop.

Gastrointestinal salmonellosis

The form is localized (gastrointestinal), the course of the disease occurs in

• gastric;
• gastroenteric;
• in the gastroenterocolitic variant.

Gastrointestinal forms are the most common. The disease begins within a few hours, maximum 2 days after infection.

• Fever.
• Nausea, vomiting.
• Abdominal pain, rumbling,...
• The stool is loose, watery, mixed with mucus; if the large intestine is involved, there may be blood in the stool and a false urge to defecate.
• Headaches, weakness, but there may also be severe damage to the nervous system, including delirium, convulsions and loss of consciousness.
• Palpitations, decreased blood pressure.

Gastroenteric form of salmonellosis

This form is characterized by a combination of signs of disruption of the gastrointestinal tract and general intoxication of the body:

• fever, chills, cold sweat;
• headache;
• aches throughout the body;
• tremor of the upper and lower extremities;
• decreased tactile, tendon and muscle reflexes;
• nausea and vomiting.

After an hour, the clinical picture of salmonellosis is aggravated by diarrhea, sometimes mucus and fresh blood are found in the stool. Character of the stool: foamy and watery structure, color changes from brown to greenish. A person’s skin becomes pale and the mucous membranes become dry.

A characteristic symptom of gastroenteric salmonellosis is cyanosis of the nasolabial fold. There is rumbling in the abdomen, and the victim has a feeling of fullness and bloating.

Gastroenterocolitic salmonellosis:

• The onset of the disease is characterized by the manifestation of conditions accompanying the previous, gastroenteric variant of its course, but by the 2-3rd day of the disease there is a decrease in the volume of feces, and mucus, and in some cases, blood, already appears in them.
• Palpation (feeling) of the abdomen allows you to determine the presence of spasm of the colon and its general soreness.
• Often the act of defecation is accompanied by false urges with pain (tenesmus). In this case of the disease, its clinical picture is similar in many ways to the acute form of the disease.

Generalized salmonellosis

The generalized form can occur in a typhoid-like form, with gastrointestinal phenomena often observed initially.

• Subsequently, as nausea, vomiting and diarrhea subside, fever and signs of intoxication (headache, severe weakness) increase, while the fever becomes constant or wave-like.
• When examining a patient, elements of a hemorrhagic rash on the skin may sometimes be noted; on days 3-5, hepatosplenomegaly is detected.
• Characterized by moderate arterial hypotension, relative.
• The clinical picture resembles that of typhoid fever.

Typhoid-like form

Typhoid-like – fever for a week, intoxication, delirium, hallucinations. A rash is visible on the abdomen, the tongue is gray-brown, the skin is pale, the abdomen is swollen, and the internal organs are enlarged. It goes away in 1.5 months.

Septic salmonellosis

Septic type of disease: observed extremely rarely, mainly in elderly people, young children under one year old, and also in those with weakened immunity. It occurs with high fever, chills, heavy sweating, jaundice appears, and the most dangerous thing is the development of purulent inflammation in the internal organs and tissues. This form of salmonellosis has a high mortality rate.

Bacteria-carrying species

The form of the disease is characterized by the absence of clinical symptoms of salmonellosis, but in bacteriological clinical studies of blood and feces, salmonella is detected:

Asymptomatic form: occurs if the body has been affected by a small amount of bacteria. In people with high immunity, symptoms of salmonellosis do not appear and the body is able to fight the disease itself.

If the disease occurs in the form of damage to the stomach and intestines, or in the form of typhus, then the prognosis is favorable - with proper and timely treatment all patients recover. If the disease occurs in the form, then 0.2 - 0.3% of patients die.

Diagnostics

A preliminary diagnosis is made on the basis of the clinical picture inherent in salmonellosis and evidence of the group nature of the disease, and laboratory tests are carried out to confirm the diagnosis:

1. Bacteriological examination of feces, vomit, as well as analysis of suspicious products consumed by the patient.
2. Serological diagnostics (determination of antibodies to salmonella in the patient’s blood).

Types of bacterial excretion:

• acute – persists for up to 3 months, while the person is healthy, but tests reveal salmonella;
• chronic – lasts longer than 3 months;
• transient - some time after recovery, the patient is diagnosed with salmonella, and after that all tests are negative.

People near the bacteria eliminator must strictly observe the rules of personal hygiene. There should be no shared personal items.

Treatment of salmonellosis

Children and the elderly, as well as patients in critical condition, require hospitalization. Other categories of patients can be treated for salmonellosis at home (following the doctor’s recommendations), but do not forget about secondary prevention measures to prevent infection of others.

If hospitalization is refused due to a mild form of the disease, treatment of salmonellosis in adults consists of:

• gastric lavage;
• taking the antidiarrheal drug Enterofuril;
• cleansing enema;
• taking sorbents - activated carbon, Filtrum, or Enterosgel;
• refusal of sudden movements, adherence to diet;
• if diarrhea is prolonged, dehydration occurs, then drink solutions of Regidron, Oralit;
• to cure digestion - take tablets, Mezima;
• treatment to normalize the microflora - taking probiotics;
• drinking natural herbal decoctions.

Drink

Preference should be given to saline solutions. The pharmacy sells powders for their preparation - rehydron, oralit, citroglucosolan.

Standard composition – for 1 liter of water:

• 20 g glucose (8 teaspoons);
• 1.5 g of potassium chloride (sold in a pharmacy, as an alternative - compote of raisins or dried apricots);
• 2.5 g of soda (half a teaspoon);
• 3.5 g table salt (flat teaspoon).

You need to drink little by little, but often; ideally, take a few sips every 5-10 minutes. It is advisable to drink 300–400 ml during the first 4–6 hours. per hour, and then about a glass after each bowel movement.

Diet

For patients suffering from salmonellosis, a special diet is prescribed (referred to as treatment table No. 4). Its main task is:

• in reducing the chemical and mechanical effects of consumed food on the inflamed tissues of the intestinal mucous membranes;
• in restoring the functioning of normal intestinal microflora.

A feature of the first days of the therapeutic diet is its energy deficiency, which prescribes the consumption of a normal amount of protein and a minimum (at the level of the lower limits of the norm) amount of fats and carbohydrates. As the patient's general condition improves, the list of permitted products gradually increases.

What should you not eat?

During the illness and at least two more weeks after the disappearance of all symptoms of salmonellosis, it is necessary to completely exclude the following products:

• Citrus.
• Fatty meat and fish.
• Smoked, fried and pickled foods.
• Baking and sweets.
• From cereals, exclude pearl barley, millet, barley and oatmeal.
• Strong tea and coffee, as well as soda.
• Coarse fiber - cabbage, legumes, radishes, radishes, etc.

Authorized Products

What can you eat if you have salmonellosis:

• Lean fish and meat
• White bread, dried or crackers.
• Porridges – rice, semolina and buckwheat with water and without oil.
• Dairy products
• Fruits – apples, bananas
• Fresh fruit and vegetable puree
• Classic mashed potatoes with water
• Compotes
• Kiseli.

The duration of the diet after salmonellosis depends on many factors:

• general condition of the body;
• type of infection;
• features of the clinical picture;
• patient's age.

As a rule, for adults with a well-functioning immune system, a month's stay on a gentle diet is enough.

When the first signs of salmonellosis appear, be sure to seek help from an infectious disease specialist or gastroenterologist. With proper treatment, the disease will quickly pass and leave no complications.

Cases of salmonellosis occur regularly, including in public catering establishments. And this is fraught with a local epidemic. However, everything is not as bad as it seems...

What is salmonella

A small gram-negative rod that actively produces a toxin that stimulates the release of water from the intestines, and also somewhat disrupts vascular tone. This is where it usually ends - within a few days the immune system manages to cope with the bacteria and the person quickly returns to normal.

But the problem is that sometimes this is not enough and salmonella survive, simply ceasing to affect the host’s body. And such bacterial carriage is very dangerous, since it seriously increases the chance of the microorganism spreading somewhere through unwashed hands. This is precisely why health records and preventive examinations of people working in public catering establishments are needed.

However, much more often salmonellosis goes away within a day, since the immune system is strong enough to cope with a small amount of bacteria. And the very next day the person functions normally, complaining, however, of “weakness after poisoning with some shawarma.”

Where does she live

The problem is precisely that salmonella live well in many places, and even ordinary water seems to them to be quite comfortable conditions for existence. But much more often they can be found in eggs, milk, dairy products, raw meat and poultry. What’s especially sad is that in unfavorable conditions, salmonella can survive and remain active for about two months. Therefore, if someone gets poisoned after visiting a shawarma stall, it’s better not to go there again, or even better, call the health station to make sure that everything is normal there and it wasn’t salmonella at all.

• Wash your hands with soap and before every meal
• Raw eggs, fresh milk, “village meat” of unknown quality should be avoided. It will be more expensive for yourself. Or pre-boil, dividing the meat into small pieces. This is important - a single piece of 500 grams becomes safe only after two hours of cooking.
• Do not keep kitchen sponges near surfaces where you usually cook. And change them as often as possible.
• Always keep food only in the refrigerator - this slows down the growth rate of salmonella, and even if it somehow got into the food, it will not have time to multiply much. You will simply be carried away, in every sense of the word.

Important point

In addition to ordinary salmonella, there are also much more dangerous “little animals” - the causative agents of typhoid fever and numerous paratyphoid fevers. You can no longer relax with them - these diseases often lead to death. However, thanks to widespread vaccination, the risk of encountering Salmonella typhi remains only somewhere in Africa.

We also believe that it would be useful for you to learn about how to behave when. Still, this knowledge is extremely useful, as it allows you to get back in shape much faster.

Salmonellosis is an infectious disease that affects the digestive organs. The causative agent is bacteria called Salmonella. The disease is dangerous not only for humans, but also for animals and birds. Moreover, it is contagious.

Causes of salmonellosis

Bacteria penetrate the gastrointestinal tract after eating “dirty”, contaminated foods, water, or through household contact. This includes outbreaks of the disease in children's hospitals, maternity hospitals, and psychiatric wards.

Most often, a person becomes infected with salmonella by eating meat or milk from sick cattle.

Symptoms of salmonellosis

The disease may not manifest itself in any way from 1 day to a week, since this period is considered an incubation period. Depending on the form of the disease, a person may experience the following symptoms:

• Headache
• Nausea
• Weakness
• Temperature increase
• Diarrhea
• Pain in the navel area
• Rash on the stomach
• Decreased blood pressure
• Dry wheezing
• Bloating
• Enlarged spleen and liver
• Chills

Useful foods for salmonellosis

If the disease progresses, the patient is hospitalized, and in the hospital his stomach is washed out. He is also prescribed therapeutic diet No. 4. It normalizes the processes of the gastrointestinal tract without irritating them.

If the disease is mild or moderate, then hospitalization is not required, but special solutions are prescribed to drink in order to restore the level of lost fluid.

Preference is given to liquid, crushed food, which is easily digestible.

The following products are useful:

• Fruits, especially bananas and apples, as well as vegetables, special attention should be paid to carrots and potatoes. There is also no need to give up fermented milk products. This food quickly restores the body after poisoning by toxins and normalizes stool. Moreover, fruits and vegetables contain pectin, which binds and removes pathogenic bacteria. Organic acids perform the same function. The presence of calcium in these products provides an anti-inflammatory effect.
• Apple and carrot puree gently cleanses the intestines.
• Berries, such as blueberries and cranberries. The organic substances they contain strengthen the body and help it fight disease.
• Lemon performs the same function, so you should not deny yourself its use. But you don’t need to get carried away with it, so as not to develop an allergy, because due to the disease, not all enzymes are involved in the digestion process
• It is useful to eat lean fish and meat, as they can provide the required amount of protein. You can start with steamed cutlets and meatballs.
• You can eat watermelons. Since the diuretic function they have helps the body cleanse itself of toxins and replenish fluid loss.
• White crackers are allowed. They saturate the body with carbohydrates and do not cause fermentation in the stomach. Crackers are also easy to digest.
• You need to drink 2-4 liters of liquid per day. Green teas, still water, compotes, and jelly made from various berries are suitable. Among other things, they will saturate the body with vitamins. In the first days of the disease, patients, as a rule, eat only water.
• Chicken broths and light soups are beneficial. Since they restore the body’s strength, saturate it with energy, are easily digestible and do not irritate the gastrointestinal tract.
• Among cereals, preference should be given to semolina: it has an antidiarrheal effect.
• Rice has the same ability, so it can also be eaten. Moreover, it cleanses the intestines.
• Buckwheat is also suitable. It saturates the body with beneficial vitamins B, PP, P, as well as microelements such as calcium, phosphorus, magnesium, iron, iodine. The presence of carbohydrates in it, which are easily digestible, gives a person a feeling of satiety. Buckwheat also normalizes stomach acidity.
  The main condition for preparing all porridges is boiling in water. You should not add salt and oil so as not to irritate the intestines.
• You can consume mashed potatoes with water, as it has an astringent effect and can stop diarrhea.
• All boiled or baked dishes are gradually allowed, as they have a gentle effect on the gastrointestinal tract.

Folk remedies for treating salmonellosis

1. 1 Chamomile infusion helps well (1 tablespoon of chamomile is poured with a glass of boiling water, infused for at least 4 hours and filtered). Take 2 tbsp after meals. 4 times a day. The infusion relieves intestinal spasms.
2. 2 An infusion of plantain is used. Prepare in the same proportions, but infuse for only 10 minutes. You need to drink the infusion in small sips over 60 minutes.
3. 3 You can also use an infusion of calendula flowers. It is prepared in the same way, but using 1 tsp. herbs instead of 1 tbsp. Take it 0.5 cups between meals. It not only cleanses the intestines, but also has an anti-inflammatory effect.
4. 4 Due to its astringent and anti-inflammatory effect, a decoction of oak bark is used.
5. 5 Strawberry infusion also helps. 1 tbsp. leaves are poured with 400 ml of cold boiled water, and after 8 hours it is filtered. You can drink 0.5 glasses a day.

Dangerous and harmful products for salmonellosis

• It is not recommended to eat smoked, pickled and canned foods, as they load the intestines, irritate it and are poorly digested.
• Pickles and spices, as well as processed foods and fast food also have a negative effect on the walls of the stomach, thereby aggravating the course of the disease.
• Baked goods should be excluded, as they are carbohydrates that cause fermentation in the intestines due to the presence of sugar.
• As for fruits, you should not eat grapes, pears and plums. They are poorly digested and cause increased gas formation.
• As for vegetables, you cannot eat legumes (beans, peas, lentils); beets, radishes, radishes, cucumbers and cabbage are also excluded. They contain coarse fiber, are poorly digested and, moreover, cause bloating.
• Fatty foods, oatmeal and milk are prohibited. They increase intestinal motility, thereby overloading the gastrointestinal tract.
• You shouldn't eat sweets. The sugar they contain causes fermentation in the intestines.
• You should not eat oranges and tangerines, they can cause allergies.
• Carbonated drinks are excluded as they cause bloating.

It is worth leaving the diet gradually and under the supervision of medical professionals.