IS NANO SILVER EFFECTIVE AGAINST SALMONELLA BACTERIA?

Salmonella is the type of bacteria that’s the most frequently reported cause of food-related illness in the United States. Can Nano Silver help cure this type of illness?

1. What is Salmonella?

You can’t see, smell, or taste it. Illness from Salmonella bacteria is officially called salmonellosis. It can cause an upset stomach, diarrhea, fever, and pain and cramping in your belly.

People and animals can carry salmonella in their intestines and their feces. The bacteria often spread through contaminated foods. Common food sources of salmonella infection include:

– Raw and undercooked meat, including chicken, turkey, duck, beef, veal, and pork- Raw fruits or vegetables- Unpasteurized milk and other dairy products, including soft cheese, ice cream, and yogurt- Raw or undercooked eggs- Processed foods like chicken nuggets and nut butters
The bacteria often spread through contaminated foods

2. What the Experts Say about Nano Silver against the Salmonella pathogen?

Experts agree that silver in its various forms – including colloidal silver, Nano Silver and silver ions – are very effective against Salmonella strains.

Here are some pertinent quotes from a variety of expert sources:

“Research with the Heart of England NHS Foundation Trust has found that silver, incorporated in the surfaces of hospital equipment furniture, can reduce bacterial levels by 99 per cent. This, in turn, cuts infection risk from superbugs such as MRSA, E. coli and salmonella.” – Dr Richard Hastings, microbiologist for BioCote, Ltd.

Colloidal silver, Nano Silver and silver ions – are very effective against Salmonella strains

“Several years ago we conducted some rather extensive evaluations of various protocols promising effective results against various pathogenic agents which cause ‘food poisoning’. The one protocol, effective against ALL agents evaluated, was colloidal silver.

A 5 ppm solution proved effective against all pathogens tested; yielding complete control within 6 to 8 minutes…..regardless of concentration of the pathogenic agent.

Among the many agents tested were botulinum, campyobacter, salmonella and listeria (bacterial agents); and norwalk-like viruses and hepatitus A (viral agents).” – Brooks Bradley, Harbone Research Foundation.