Salmonella bacteria are transmitted through contaminated food. The resulting disease – salmonellosis – often first presents in the form of sudden diarrhoea, and is generally mild. In prevention terms, good kitchen hygiene is important, especially when working with meat products or raw eggs.
Salmonellosis is an infectious diarrhoeal disease that is caused by bacteria of the Salmonella genus. The genus can be subdivided through serological testing into some 2,500 variants (known as serovars). The reservoirs for Salmonella bacteria include various types of animals such as poultry, pigs, cattle and reptiles. Transmission of the bacteria to humans is usually via contaminated food (particularly meat, eggs and milk) or through faeces-contaminated water. Salmonellosis is one of the classic food-borne infections.
Salmonellosis presents hours or days after infection in the form of usually sudden diarrhoea accompanied by stomach pains and sometimes also by vomiting, nausea and fever. The disease usually passes of its own accord, and antibiotic treatment is not normally required. In the event of severe and runny diarrhoea, however, the body may lose a lot of its fluids. This can rapidly become dangerous, especially for small children and weak or elderly individuals, and can generate shock. In view of this, it is important to ensure an adequate consumption of fluids and mineral salts by the person(s) concerned.
Salmonellosis is found worldwide. Cases tend to occur either sporadically or in groups (e.g. within families or after a party or social event). In Switzerland between 1,200 and 2,000 laboratory-proven cases of salmonellosis are recorded every year.
In prevention terms, good kitchen hygiene is important, especially when working with meat products. Salmonella bacteria can also be found in raw eggs. So, eggs should be as fresh as possible and refrigerated before use, or pasteurised egg products should be used. Cross-contamination between raw meat and ready-to-eat food items should also be avoided by allowing frozen meat to thaw in a bowl or tray and carefully draining away any resulting meat juices. Any products not immediately consumed should be refrigerated as soon as possible.
