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How do you prevent salmonellosis?
Last reviewed: 06.07.2025
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Prevention of salmonellosis
Measures to prevent salmonellosis in children are aimed primarily at the source of infection and are carried out by medical and veterinary services.
The measures include improving the health of domestic animals, preventing the spread of salmonellosis among them. compliance with the sanitary regime at meat processing plants, poultry farms and dairy enterprises. In order to exclude contamination of raw materials during the slaughter of animals and birds, cutting up carcasses, storage, transportation and sale. The sale and consumption of raw duck and goose eggs is prohibited due to their high contamination with salmonella.
Measures to prevent the spread of salmonellosis in children's groups are practically no different from those for other acute intestinal infections. Early detection and isolation of the source of infection (patients with salmonellosis or bacteria excretors) are of decisive importance. A single bacteriological study of the feces of all patients with intestinal dysfunction, children upon admission to organized children's groups, and women in labor admitted to maternity institutions is carried out. If bacteria are excreted, cooks, orderlies, nurses, and doctors are suspended from their main work until the body is sanitized from salmonella.
The patient's isolation is stopped after complete clinical recovery and a single negative bacteriological examination of feces, conducted no earlier than 3 days after the end of etiotropic therapy. Children attending the younger group of the kindergarten are subject to dispensary observation for 3 months with mandatory monthly bacteriological examination for carriage of bacteria. Salmonella carriers are not allowed into nurseries or children's homes; they are allowed to visit these institutions only after receiving three negative stool test results, conducted within 15 days after the last salmonella culture.
In the event of group outbreaks of salmonellosis, all children and service personnel are subject to bacteriological examination, and the remains of food consumed in the last 1-2 days are examined; their storage locations, food preparation technology and its sale are checked.
Quarantine is not imposed for salmonellosis, only medical observation of contacts is established for 7 days from the moment of isolation of the patient. Final and ongoing disinfection is carried out. Specific prevention of salmonellosis is not carried out. In foci of salmonellosis infection, a complex immunoglobulin preparation (CIP) can be used for prophylactic purposes (1 dose for 3-5 days).
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