Salmonella is one of the biggest reasons for food recalls and alerts. Year To Date there have been in total 559 alerts in Europe for Salmonella, an average of 3 alerts per day.

Source: RASFF, graph from iComplai Risk Platform

Illnesses due to Salmonella had been reported over the past several years resulting from the contamination of various foods including beef, eggs, chicken, fruits, raw tuna, etc. An overview of the products recalled in EU Member states is as follows:

Product notifications due to Salmonella Year-To-Date 24.09.2020

Foods contaminated with Salmonella generally look and smell normal. The ideal condition for Salmonella growth is warmer weather and unrefrigerated foods [1]. The kitchen with the poor hygienic condition can also cause Salmonella's spread; it can be transferred from raw to cooked foods by kitchen surfaces, hands, and utensils [5]. Domestic and wild animals are also a common source of Salmonella bacteria. The bacteria can also be found in food animals like cattle, poultry, and pets such as birds, dogs, cats, and reptiles. Infected animals usually show no sign of disease; therefore, human cases can also occur upon contact with such animals [6].

Eating food contaminated with Salmonella can make sick, so it is essential to know how we can prevent infection from Salmonella. Headache, abdominal pain, loose stools, fever, nausea, and/or vomiting are the symptoms of Salmonellosis symptomatic infection [2]. Usually when a person becomes infected, symptoms start after 12-36 hours. Occasionally the sickness may take longer but mostly people recover within 4 to 7 days without any antibiotic treatment [3].

The following precautions help controlling salmonellosis,

1. Adequately cooking and refrigerating (5°C or colder) of foods

2. Thoroughly washing hands after handling animals, handling foods, cooking, eating, and visiting a toilet

3. Preparation of foods safely by cleaning food preparation surfaces with warm water and detergent

4. Separating chopping board/knife for raw meat and other food products

5. Washing all salad vegetables

6. Cooking food thoroughly (70°C for at least 2 minutes destroys Salmonella) and

7. Drinking treated water only (avoid drinking untreated water from streams and rivers).

Mostly, people having Salmonella infection do not need treatment; taking plenty of water or some clear fluids is the only recommendation. If symptoms become severe, the general practitioner should be contacted [2].

References

1. https://www.cdc.gov/foodsafety/communication/salmonella-food.html

2. http://www.nhsborders.scot.nhs.uk/media/197855/Salmonella-June-2014.pdf

3. https://www.foodstandards.gov.au/consumer/safety/foodborne-illness/Pages/Salmonella.aspx

4. http://www.nhsborders.scot.nhs.uk/media/197855/Salmonella-June-2014.pdf

5. https://www.safefood.net/food-poisoning/salmonella

6. https://www.who.int/news-room/fact-sheets/detail/salmonella-(non-typhoidal)

Where is Salmonella commonly found in?