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Chefs and commercial cooks – Salmonella and food service

Salmonella bacteria and food

Salmonella is a bacterial organism that causes the mild to severe gastro-intestinal disease salmonellosis. Salmonella bacteria are found in the gut of warm and cold-blooded animals and are often found on 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.

Customers who fall ill with salmonellosis will probably suffer nausea, vomiting, abdominal cramps, diarrhoea, fever and headache. The discomfort usually lasts between one to seven days but in more severe cases it can go on for up to 10 days.

Salmonellosis is a notifiable disease and there are approximately 30.2 reported cases per 100,000 people each year.

Foods implicated with Salmonella outbreaks include raw meats, poultry, unpasteurised milk and dairy products, seafoods, fresh produce (including sprouts), and foods handled by infected foodhandlers, such as kebabs and sandwiches.

Proper handling and cooking of food

If you work in a restaurant or takeaway, or if you’re a caterer, the last thing you want is for your customers to fall ill with salmonellosis.

NZFSA’s off-the-peg Food Control Plan advocates good practice in food preparation, storage, display and cleaning and will help you to keep your customers safe.

• Food service and catering Food Control Plan

Related links

• Educational resources for chefs and commercial cooks

• Journal articles on Salmonella

• NZFSA’s Salmonella strategy

• Salmonella information for consumers, industry, scientists and researchers, and media

Last updated 2 April 2009