Expert explains: What are the consequences of salmonella poisoning?

Created: 07/01/2022Updated: 07/01/2022, 16:20

Where does salmonella come from and what danger does it pose to consumers?

A nutrition expert explains this in an interview.

Munich – Salmonella occur again and again in food because the bacteria can “in principle contaminate all types of food that come into contact with the pathogens”.

Veronica Pichl, nutrition expert and author of "Bio für mein Baby" (riva Verlag) knows this.

In an interview with the "spot on news" news agency, she explains how salmonella develops and the dangers of infection.

How does salmonella develop and how does it multiply?

The risk of salmonella is particularly high in raw eggs and raw meat (symbol image) © IMAGO / CHROMORANGE

Pichl:

Salmonella cannot form “by itself” in or on food.

Rather, the pathogens are “common” bacteria that are found all over the world.

They can multiply particularly well in the gastrointestinal tract of humans, but also of animals and are therefore often found in or on food of animal origin.

They are then transmitted to humans when foods contaminated with salmonella are eaten.

In addition, however, it is also possible that the bacteria are transmitted to food or humans through smear infections - such as when shaking hands or coming into contact with contaminated surfaces.

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What are the typical symptoms of salmonellosis?

Pichl:

If salmonella get into the human organism in large numbers, they can trigger salmonellosis.

Symptoms of the disease usually appear a few hours or days after ingestion of the pathogen.

The typical symptoms of salmonellosis then include diarrhoea, nausea and vomiting, headaches, severe abdominal pain and an overall strong feeling of illness in those affected.

Is there a higher risk of salmonella with certain products?

Pichl:

Salmonella are particularly common on or in foods of animal origin.

The risk of salmonella is particularly high in foods made from raw milk and eggs, in poultry and raw meat.

However, it should be remembered that if a surface or food is contaminated with salmonella, all food that comes into contact with the contaminated food or the surface can also be contaminated with the pathogen.

This means: In principle, any food can be contaminated with salmonella and trigger salmonellosis.

In Germany, salmonella transmission has already occurred, for example, through contaminated herbal teas, bean sprouts and melons.

Good hygiene protects us from salmonella

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Are there things consumers can look out for when shopping to prevent salmonella?

Pichl:

It is not possible to rule out the risk of catching food contaminated with salmonella when you go shopping.

After all, you can't tell from food whether it has come into contact with the pathogen or not.

However, salmonellosis can be avoided by good food hygiene when processing food.

The most effective measures to avoid salmonellosis are careful cooling and rapid processing of food of animal origin.

In addition, foods such as meat or eggs should always be heated to at least 75 degrees to kill salmonella without washing the meat first.

If this is not possible, the food or the dishes prepared with it should be eaten as quickly as possible so that any salmonella that may be present does not multiply too much.

If there are only a few pathogens in a food, this is usually not enough to cause salmonellosis.

In addition, all surfaces that come into contact with food should always be cleaned conscientiously and thoroughly.

This article only contains general information on the respective health topic and is therefore not intended for self-diagnosis, treatment or medication.

In no way does it replace a visit to the doctor.

Unfortunately, our editors are not allowed to answer individual questions about clinical pictures.