Intestinal bacteria are expected to prevent salmonella food poisoning

A new study led by Stanford University in the United States found that raising the level of an intestinal bacterium may help prevent food poisoning caused by Salmonella infection.

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The researchers reported in the new issue of the American Journal of Cellular Hosts and Parasites that they observed in mice experiments that mice rich in Bacteroides can effectively inhibit Salmonella. Bacteroides produces a series of short-chain fatty acids including formic acid, acetic acid, and propionic acid during its metabolism. Mice with good anti-Salmonella effects have particularly high levels of propionic acid.

The researchers pointed out that many short-chain fatty acids can improve the immunity of mice, but propionic acid is not the case, it directly inhibits the growth of Salmonella, the method is to greatly increase the internal acidity of Salmonella, thereby prolonging the time required for its proliferation and growth.

Professor Denise Monarch of Stanford University, who is in charge of research, said in a statement that everyone has different reactions after being infected with bacteria. Some people are sick and some are safe. "Why different people have different reactions has always been a mystery, and our findings may provide some explanation for this phenomenon."

The researchers hope that the latest findings will provide new ideas for the treatment of Salmonella infections. At present, antibiotics are sometimes used to treat food poisoning caused by Salmonella infections. This may not only increase the resistance of bacteria, but also may kill the "good" bacteria in the intestine, making the disease worse. Treatment with propionic acid produced by Bacteroides may help overcome these problems.

Salmonella is a common food-borne pathogen. People infected with this bacteria will have symptoms such as fever, diarrhea, vomiting, and abdominal pain. The disease often lasts 4 to 7 days, and will die in severe cases. Children under 5 years old, elderly people over 65 years old or those with weakened immunity are more susceptible to infection.

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