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Salmonella – NZFSA’s strategy for reducing levels in our food

Salmonella is the bacteria organism that causes the gastro-intestinal disease salmonellosis. Symptoms of salmonellosis include nausea, vomiting, abdominal cramps, diarrhoea, fever and headache. Illness usually strikes 72 hours.

Salmonella bacteria are found in the gut of warm and cold-blooded animals and are often found on foods such as meat or eggs, and foods that have been washed in contaminated water or touched by infected foodhandlers.

Salmonella is ranked as one of the three most important foodborne pathogens in New Zealand, second only to Campylobacter. NZFSA’s Salmonella risk management strategy aims to achieve a 30% reduction in the reported annual incidence of foodborne salmonellosis after five years.

The links below draw together the most relevant pages on Salmonella from across our website, for consumers, chefs and commercial cooks, industry, scientists and researchers, and media.

Consumers

Salmonella bacteria, where it’s found, the symptoms of foodborne salmonellosis, and how to avoid it making you sick when preparing, cooking or eating food

Salmonella, cooking and food – for consumers

Chefs and commercial cooks

Proper handling and cooking of food for restaurants, takeaways and caterers to reduce the risk of foodborne illness from Salmonella

Salmonella and food service – for chefs and commercial cooks

Industry

Reducing Salmonella levels in food

Salmonella food handling and production - for the food industry

Scientists and researchers

Research reports and other technical information about Salmonella and salmonellosis

Salmonella science and technical data – for scientists and researchers

Media

Media releases and frequently asked questions about Salmonella

Salmonella FAQs, media releases and articles

NZFSA’s Salmonella risk management strategy

NZFSA is working with industry, scientists and other experts, food processors and retailers to reduce Salmonella levels in food

Salmonella risk management strategy

Related links

Links to background information, media releases, journal articles, educational resources, codes of practice, science and technical data, and strategy documents about Salmonella

Salmonella related links

Last updated 2 April 2009