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Egypt clarifies Salmonella egg risks
The Egyptian Ministry of Health explains that the incubation period for Salmonella infection typically ranges from 6 to 72 hours. Symptoms usually appear between 12 and 36 hours after exposure to the bacteria, with the timing varying depending on the bacterial load and the individual's health status. Salmonella is a common bacterial foodborne illness, characterized by main symptoms such as fever, abdominal pain, diarrhea, nausea, and vomiting. The infection is transmitted through the consumption of contaminated food and water, especially raw or undercooked eggs, improperly cooked meat and poultry products, as well as contact with infected animals or contaminated surfaces. Usually, symptoms last from two to seven days, highlighting the importance of rehydration and avoiding dehydration complications, particularly among vulnerable groups. In Egypt, no significant outbreak has been recorded, and authorities assure the public that regular inspections ensure the safety of eggs and poultry products.
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