In our latitudes, gastrointestinal infections (gastroenteritis) occur more frequently and are caused by bacteria such as Salmonella enteritidis or Salmonella typhimurium. The main source of salmonella transmission is poultry, raw meat, ice cream, eggs and dishes made with them, such as mayonnaise, zabaglione, etc. They can survive for several months and cannot be killed even by freezing. They multiply particularly quickly in infected food that is not properly cooled. Because salmonella contamination cannot be recognized by smell or appearance, proper handling of these foods and hygiene are the best protection against infection. Salmonella is also spread by people who have a salmonella infection and excrete the bacteria in their feces. If you don’t clean your hands properly after using the bathroom, you can transmit the pathogens to others, either through direct hand-to-mouth contact or through dishes and foods you’ve touched.
Perishable foods should be placed in the refrigerator immediately after purchase. Minced meat, which offers a large surface area for bacteria to attack, is particularly at risk: it must be consumed on the day of purchase. Ready-made foods should also be stored in the refrigerator, strictly separated from raw foods, until consumption.
Although salmonella reproduces only slowly or not at all below 7°C, it can survive temperatures of -20°C. Ideally, frozen meat or poultry should be thawed in a bowl in the refrigerator – the thawed liquid should not come into contact with other foods and should be discarded.
Ice cream should not be consumed once it has been thawed or defrosted.
As salmonella is only killed at temperatures above 70°C, poultry and meat dishes must be thoroughly cooked and pre-cooked dishes must be completely reheated.
It is also important to ensure sufficient cooking times in the microwave oven, as if food is heated too quickly, “cold nests” may remain in the food in which pathogens can survive.
Wash your hands: especially after every trip to the bathroom, after contact with items suspected of contamination, such as diapers, with raw foods of animal origin, such as poultry, and before preparing meals.
No long warm-up times! Direct consumption of freshly prepared foods is recommended. Ensure strict separation of foods considered possible carriers of Salmonella (e.g. poultry, eggs) from other foods.
Ensure a continuous cold chain. Check expiration dates.
Measures that do not make sense from a hygienic point of view: disinfection of drinking water with water filters, “sealing” of food to protect against “bacterial” deterioration, use of disinfectants or “antibacterial” agents.
Diarrhea usually resolves spontaneously and does not require any special therapy. However, salmonella causes serious illnesses in at-risk groups, such as babies, young children, the elderly or people with a weakened immune system. Salmonella infections are primarily treated with antibiotics and adequate administration of fluids and electrolytes.
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