Salmonellae

Salmonellae belongs to the Enterobacteriaceae, which consists of a number of organisms, many of which occur in the intestinal tract of people.

There are two distinct types of infection: gastroenteritis, caused by a range of Salmonella spp and enteric fever, caused by S.typhi and S.paratyphi.

Salmonella is one of the most important groups of bacterial pathogens causing outbreaks of food poisoning. From 1987 to 1997 there was a steady rise in the number of laboratory reports of cases involving Salmonella in the UK.

How to control Salmonella

• ensure meat (especially turkey) is fully thawed before cooking. In some cases large birds take between 48 to 72 hours to completely defrost
• cook food to at least 70 degrees celsius for two minutes throughout
• serve cooked food immediately or chill the food to below 8 degrees as soon as practicable or keep the food above 63 degrees
• where possible, caterers are encouraged to use pre-cooked poultry which avoids the risk of cross contamination from raw poultry meat and cooked meats
• eggs should be used within three weeks of lay
• as far as possible, eggs should be kept at a constant temperature during storage, transport and retailing to avoid condensation
• once purchased eggs should be stored below 8 degrees both at home and in catering premises
• pasteurised egg should be substituted for shell egg in dishes that are either eaten raw or are only lightly cooked. Liquid pasteurised eggs and food containing eggs should always be kept refrigerated
• exclude all persons who have suffered from salmonellosis from food handling until 48hours after symptoms have abated, or medical treatment is complete.

In April 1998, The Chief Medical Officer issued advice on raw eggs that may harbour Salmonella. It states:

• cracked eggs should not be used
• eggs should be stored in a cool dry place (preferably under refrigeration)
• eggs should be stored away from possible contaminants (such as raw meat)
• stocks should be rotated
• hands should be washed before and after handling eggs
• egg dishes should be consumed as soon as possible after preparation (or, refrigerated if not)

Vulnerable groups such as pregnant women, the elderly, sick, babies and toddlers should only eat eggs cooked until both the yolk and the white are solid. They should also avoid meringue or hollandaise sauce.

However, there is little risk for healthy people.

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