what exactly is saminila and how does it start...spread...you know what i mean...?

Answer 1

Salmonella is one of three or four bacteria that cause food poisoning. There is also trichinosis, botulism, e.coli, and I think one other. I think trichinosis comes from undercooked pork, e.coli in meat or vegetables from contact or infection, botulism from spoiled meat, and salmonella from the improper handling of raw meat, especially poultry. I would double check, though. I think I'll google it myself.

Answer 2

As others have posted Salmonella is spread most commonly by poorly cooked chicken or failing to clean up properly after cooking with chicken. Interestingly, or perhaps not so interesting, Salmonella can also be occasionally spread by reptiles and there have been numerous recorded instances of people acquiring Salmonella from playing with their pet turtles. (Of course most the time you'll be just fine and safe save some turtle bites.)

And as an almost completely off topic aside to another post, while many of the other causes of food poisoning the other poster mentioned are true, unfortunately he was not entirely accurate. There are numerous other bacteria that can cause food poisoning, though not all are too terribly common, and botulism is classically not a result of spoiled meat but of home-canned fruits and vegetables or, in the case of babies, poorly pasteurized honey.

Answer 3

It's a food born bacteria mostly found in poultry if it's not cooked well enough. I believe the proper spelling is salmonella. If you're cooking a lot of poultry it's important to keep everything clean, wash your hands before and after and wash everything down with a bleach solution to keep from getting sick. Cooking the food to the proper temperature and cleanliness. Use plastic cutting boards that can be put in the dishwasher after, etc.

Answer 4

Do you mean Salmonella? Salmonella is a bacteria that is spread through contaminated food, and by person to person or person to food through improper hygiene techniques. Proper handwashing and hygiene and proper handling of food is imperative in preventing food-borne illnesses. Salmonellosis causes varying degrees of fever, and gastro-intestinal symptoms such as pain and cramping, nausea, vomitting, and diarrhea. Care must be taken to prevent fluid and electrolyte imbalances.