# data[].attributes.attachment_link.title
Reflection Vm Group 14 - Lessons - Tes Teach

# data[].attributes.attachment_link.description
Assalamualaikum w.b.t, I'm MUHAMMAD YAZID BIN ABD HALIM from UiTM Shah Alam. Alhamdulillah, finally this project has been done greatly. I feel thankful to all my friends that give full cooperation during the process. I'm glad that to know new ways to get new knowledge throughout this project.

# data[].attributes.body
cases: total of 249 people infected with the outbreak strains of Salmonella Enteritidis was reported from 25 states
- Ill people ranged in age from younger than 1 year to 87, with a median age of 22.5.
- Of ill people infected , 53% were female. Among the 228 ill people with available information, 52 (23%) were hospitalized.
-One death was reported but it is said that Salmonella infection was not considered to be a cause of death.
-a few states involved with this outbreak is New York that recorded the highest number of patient with 39 and Hamsphire, Nevada and Maine repoted the lowest number with only one patient.
- based on the interview with the patients, out of the 242 ill people who were interviewed, 240 (99%)  of them reported to have contact with live poultry.

# data[].attributes.body
-7 outbreak strains of bacteria Salmonella Heidelberg had sickened over 300 people
-Salmonella Enteritidis common in poultry since early 80
-infected poultry are rejected at slaughter
-Salmonella Pullorum and Salmonella Gallinarum are highly host adapted to chickens and turkey
-Prevention to Salmonella
*avoid damage to natural flora
*eliminate resident infection in hatcharies
*make sure nest clean
*fumigate egg

# data[].attributes.body
Cases - Nine Salmonella illnesses linked to raw milk from Utah dairy

Officials with the Utah Department of Health are investigating nine cases of Salmonella infection in people who reported drinking raw milk from a family-run dairy in Midland, UT. Those sickened were from at least three counties along the Wasatch Front, a department spokeswoman said. Two of the nine were hospitalized but have recovered. Illness onset dates were March 20 to Aug. 14, and those who became ill range in age from 15 to 78 years
Infection with Salmonella bacteria can cause fever, vomiting, diarrhea, abdominal pain and headache. Symptoms usually appear from 12 hours to one week after exposure and the illness can last for up to a week or more. Most people recover without treatment. However, the infection can be serious, especially for young children, pregnant women, the elderly, and those who have weakened or compromised immune systems. “In some cases Salmonella bacteria can spread from the intestines to the bloodstream and then to other body sites. These infections are very serious and should be treated with appropriate antibiotics,” said Dr. Allyn Nakashima, Utah state epidemiologist. “If you develop severe vomiting or diarrhea after drinking raw milk, you should consult your health care provider.” According to the Utah health department, since 2009 there have been 30 documented outbreaks associated with raw milk sold at dairies statewide, with more than 400 people becoming ill.

# data[].attributes.headline
                                 -Salmonella outbreak-

# data[].attributes.subject
                                 -Salmonella outbreak-

# data[].attributes.body
Cases: 350 sick in outbreak traced to Polish eggs; trade regs eyed
-The number of people infected by Salmonella traced to a Polish egg farm has topped 350 with 10 countries now reporting confirmed and probable cases.
-The victim count has increased substantially since October when the European Food Safety Authority reported 260 illnesses across seven countries between May 1 and Oct. 12 this year.
-The Salmonella outbreak is believed to have caused the death of a child in Croatia and has likely been ongoing since 2012, according to a joint report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) in October.

# data[].attributes.attachment_link.readable_text
The number of people infected by Salmonella traced to a Polish egg farm has topped 350 with 10 countries now reporting confirmed and probable cases.

The victim count has increased substantially since October when the European Food Safety Authority reported 260 illnesses across seven countries between May 1 and Oct. 12 this year.

Wozniak Poultry Farms in Poland has been identified as the egg producer. Recalls were initiated across Europe and in Hong Kong and the outbreak has stirred questions about trade regulations.

A member of the European Parliament representing Croatia put his concerns in writing in November when he asked the European Commission if a member state can impose "stricter standards and checks than those provided for under the EU regulations," specifically asking if individual countries can develop their own Salmonella control plans.

The Salmonella outbreak is believed to have caused the death of a child in Croatia and has likely been ongoing since 2012, according to a joint report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) in October.

"The first isolates belonging to one of the (whole genome sequence) WGS clusters associated with this outbreak were identified in 2012. The number of confirmed and probable cases has increased steadily since May 2016," according to the report.

Ebbs and surges in confirmed cases have led health and agriculture officials to think the outbreak was over more than once.

"The sampling time between the different food isolates belonging to the WGS clusters associated with this outbreak detected in the Netherlands and Norway demonstrates that products contaminated with the outbreak strain from the packing center in Poland have been distributed to different EU countries on multiple occasions in a period of at least seventeen months between May 2015 and October 2016," the ECDC and EFSA reported.

"To date, only cases from countries performing typing of S. Enteritidis isolates have been identified. Since typing is performed in a minority of countries it is likely that more countries and substantially more cases are part of this outbreak. Based on information from the WGS investigation, it is also possible that this multi-country outbreak is associated with one or more common sources persisting in the EU/EEA since at least 2012."
(To sign up for a free subscription to Food Safety News, click here.)

# data[].attributes.attachment_link.title
350 sick in outbreak traced to Polish eggs; trade regs eyed | Food Safety News

# data[].attributes.attachment_link.description
The number of people infected by Salmonella traced to a Polish egg farm has topped 350 with 10 countries now reporting confirmed and probable cases. The victim count has increased substantially since October when the European Food Safety Authority reported 260 illnesses across seven countries between May 1 and Oct.

# data[].attributes.headline
Characteristics & Importance Public Health of Salmonella sp.

# data[].attributes.subject
Characteristics & Importance Public Health of Salmonella sp.

# data[].attributes.body
Salmonella is the genus name for a group of bacteria that consists of two species; Salmonella bongori and Salmonella enterica. Salmonella enterica is responsible for the majority of Salmonella infections in warm-blooded animals. Salmonella enterica is further divided into six subspecies, each with hundreds of different serotypes. Three serotypes of S.enterica subspecies enterica--typhimurium, enteritidis and Newport--are responsible for over 50 percent of all human infections.

PHYSICAL
Salmonella bacteria are rod-shaped gram-negative bacteria. Gram-negative bacteria do not retain the crystal violet dye used in the gram staining method due to the fact that they have cell walls that are thin. Gram-negative bacteria are often harmful to a host, which is the case for many of the Salmonella bacteria. Salmonella bacteria are between 2 and 5 micrometers long and 0.7 to 1.5 micrometers in diameter. They have flagella, which are tail-like projections made of proteins that help the bacteria to move.

NATURAL ENVIRONMENT
Salmonella bacteria live in the intestines of both cold and warm blooded animals. The bacteria can be found throughout the natural environment, including soil and water. Although the bacteria cannot multiply outside of the host digestive tract, they can live for several weeks in water and several years in soil when conditions such as humidity, pH and temperature are favorable.

TRANSMISSION
Salmonella bacteria are zoonotic, meaning they can be transmitted from humans to animals or from animals to humans. The mode of transmission is the fecal-oral route meaning that you can become infected by ingesting food or water that has been contaminated with fecal matter containing the bacteria. Proper food thawing and handling techniques along with proper sanitation and handwashing can help to prevent salmonella infections.

DISEASE
There are several different diseases that can be caused by Salmonella bacteria. Gastroenteritis, more commonly known as food poisoning, is the most common and is caused by Salmonella enteritidis. This form of salmonellosis usually begins 12 to 72 hours after ingesting the contaminated food and lasts from four to seven days. Symptoms include diarrhea, fever and abdominal cramps which usually subside on their own without medical treatment. The bacteria can cross from the intestines into the bloodstream causing serious illness or even death if not treated with antibiotics.
Typhoid fever, caused by Salmonella typhi, is also transmitted through contaminated food and water but causes a more serious systemic (throughout the body) infection. Symptoms include fever, sweating, gastroenteritis, diarrhea and rash. If left untreated, the fever can last for weeks or even month causing complications that can result in death.

# data[].attributes.headline
6. How to detect and identify this organism in the suspected food, describe the current detection method?

# data[].attributes.subject
6. How to detect and identify this organism in the suspected food, describe the current detection method?

# data[].attributes.body
Culture methods are most widely used detection techniques for the detection of Salmonella due to their selectivity and sensitivity although it is known as traditional method. Culture methods usually require 5-7 days to obtain a result as they rely on the ability of Salmonella to multiply to visible colonies.  Selective enrichment broths and selective agar plates are applied to best monitor for Salmonella in food and food ingredients. As the media may contain inhibitors in order to stop or delay the growth of non-target organisms, or particular substrates that only the target bacteria can degrade, or that confer a particular colour to the growing colonies (Manafi 2000).

# data[].attributes.headline
Choose appropriate interventions to prevent growth of organism in foods.

# data[].attributes.subject
Choose appropriate interventions to prevent growth of organism in foods.

# data[].attributes.body
Salmonella spp are widely found in raw food. So to minimize numbers of Salmonella in our foods we should avoid cross contamination in our food by using different chopping board for meat and vegetable. Other than that, when storing our food we must separate between cooked and uncooked food or cover them. Lastly, we have to wash our hand before and after handling foods to ensure our hands are clean enough to avoid us from transferring microbiome that living on our hands to the foods.

Besides than avoiding cross contamination, we also can implement temperature controlling on our food to retard the growth of Salmonella on foods. Most Salmonella spp are able to live within range 7oC - 48oC. So by cooking foods more than 50oC, we able to kill them and ensure the safety of foods. As for storing, we are advised to store foods below than 5oC to inactivate them from keep growing. For milk and egg, there special process, pasteurization where milk and egg are heated up to 72oC to kill Salmonella that living within them.

https://www.cdc.gov/salmonella/general/prevention.html

# data[].attributes.body
Popplet

# data[].attributes.attachment_link.description
Popplet is the best app for sharing visual ideas.

# data[].attributes.body
First Recording