Salmonella – what to look out for and how to avoid it

The Salmonella bacteria are named after the American scientist, Dr Daniel E. Salmon – not the fish. The strains of the infection are common and found in a wide range of foods. It also thrives in locations where food is handled, so food businesses need to be particularly careful.

The bacteria make people ill, but as symptoms can take a while to manifest, the source of infection can be hard to identify. Many cases go unidentified as most people with food poisoning tend not to get tested. It is estimated that for every Salmonella case, another 30 will go unreported.

What are the symptoms?

Most people who contract a Salmonella infection get diarrhoea (which can also be bloody). This is frequently accompanied by a fever, stomach cramps, nausea, and dehydration. 

Symptoms can appear anytime between six hours to six days after infection and typically last for four to seven days. Although, some people can suffer from symptoms for several weeks. The delay in the onset of illness makes identifying the specific infected food considerably more difficult.

The illness can occasionally cause infections in the blood, urine, bones, or nervous system. More serious or long-term problems, such as arthritis, can also occur. However, serious illnesses are more likely to affect children and the elderly or those with medical conditions like diabetes, kidney or liver diseases, or cancer. 

How can you get infected?

Salmonella bacteria live in the intestines of both humans and animals and can spread from one to the other. It can also be spread through faecal matter, so cleanliness is essential. After touching an animal, going to the toilet, or changing a nappy, thorough handwashing is crucial.

However, the most common method of contracting the illness is through ingesting contaminated food or water. The bacteria can be found in a wide range of foods, including eggs, chicken, pork, vegetables, fruit, or even highly processed foods. 

Contaminated items usually look and smell fine, making detection incredibly difficult. Prevention is always the better option.

Food businesses need to be particularly careful in the prevention of Salmonella, but there are some simple steps to take

Food businesses are especially at risk. For example, a recent study in Australia found that out of 990 reported Salmonella outbreaks, 79% came from contaminated food and 61% of these occurred in food premises. So, what can be done to minimize risks?

Salmonella infections are more prevalent in warmer climates like Australia. This is because the bacteria thrive when the weather is warm, and food has not been correctly stored. Therefore, perishables and prepared foods should be refrigerated or frozen as soon as possible.

The bacteria can transfer to other foods by cross-contamination via utensils, unclean hands, or raw foods. The Salmonella infection can also happen if food preparers haven’t washed hands properly after using the toilet or after contact with an infected person. It is yet another reason that food professionals need to ensure high levels of hygiene. 

Cross-contamination also highlights the importance of storing foods separately and ensuring related equipment is kept apart. This includes separating things such as cutting boards and knives for different food types. 

Cooking foods thoroughly is essential. Certain items, such as eggs, are especially prone to infection. Avoiding raw eggs or those with runny whites is recommended.

Salmonella is an ongoing problem for food businesses that isn’t going away. Although it is hard to detect and spreads easily, it is relatively easy to prevent through cleanliness and hygiene procedures that should already be in place.

Article by: Food Safety Select