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Consumers – Salmonella, cooking and food

Salmonella bacteria can be found in food

There are many ways you can be exposed to Salmonella. These bacteria can be found on most foods of animal origin such as meat or eggs, as well as foods that have been washed in contaminated water or touched by infected foodhandlers.

Raw meats, poultry, unpasteurised milk and dairy products, seafoods, fresh produce (including sprouts), and foods handled by infected foodhandlers, such as kebabs and sandwiches, have been linked with outbreaks of Salmonella.

In December 2008 a flour batch was believed to be linked to a Salmonella outbreak. Flour is a raw ingredient and as such it is intended to be consumed cooked. Do not eat raw batter or other mixes (such as cake and muffin mixes) that contain uncooked baking ingredients.

Symptoms of salmonellosis

Salmonella bacteria cause the gastro-intestinal disease salmonellosis when it lodges in the walls of the intestine. If you have salmonellosis, you will probably suffer from nausea, vomiting, abdominal cramps, diarrhoea, fever and headache within 72 hours. Discomfort usually lasts between one to seven days but in more severe cases it can go on for up to 10 days.

Salmonella infections often resolve themselves and don’t usually require treatment unless you develop other complicating factors. Lots of fluids and rest is normally all that is needed.

People most at risk from Salmonella include the very young, older people or people with compromised immune systems. In a small proportion of cases salmonellosis can lead to Septicaemia, non-intestinal infections, reactive arthritis or Reiter’s syndrome.

Top tips top keep your family and friends safe

Salmonella bacteria multiply very fast in warm, moist conditions so it is important to keep food stored properly or refrigerated to minimise its growth. You can reduce the risk of contracting salmonellosis by following simple food handling tips:

• 4Cs rule – clean, cook, cover, chill [NZ Foodsafe Partnership]

• 20+20 hand washing rule before and after handling food [NZ Foodsafe Partnership]

• Top tips to keep food safe

Related links

• Salmonella educational resources

• Journal articles about Salmonella

• NZFSA’s Salmonella strategy

• Salmonella information for chefs and commercial cooks, industry, scientists and researchers, and media

Last updated 6 April 2009