When it gets warm, the germs grow!

Salmonella infections again from raw minced meat products

In recent weeks, infections caused by rare types of salmonella have increased in several federal states. Salmonellosis is often a very serious illness accompanied by diarrhoea, often also fever, headaches and circulatory problems, the cause of which is in the overwhelming majority of foods contaminated with salmonella. In the case of the infections that have now occurred, the germs were transmitted to humans via pork. The patients had eaten raw minced pork. Salmonellosis can be effectively avoided if the consumer refrains from consuming raw foods of animal origin, such as meat and eggs or dishes made using raw eggs. Minced meat should be well heated through. If eaten raw, there is a risk of infection.

Salmonella are widespread, they belong to the group of zoonotic pathogens. Zoonoses are infections that are transmitted from animals to humans and can lead to disease there. In animals such as pigs or poultry, the disease often goes undetected because the animals themselves usually show no symptoms of the disease. Of the well over 2000 different Salmonella subtypes, some often occur as causative agents of diseases. These include, for example, Salmonella Typhimurium and Salmonella Enteritidis. Others, such as Salmonella Goldcoast and Salmonella Give, which have now been identified as causative agents, are very rare.

Many bacterial pathogens can multiply in food if not stored or processed properly. This also includes salmonella. Therefore, care must be taken to maintain scrupulous cleanliness when handling food and to ensure correct handling and storage of sensitive products and dishes.

Especially in the warm season that is now beginning, the following elementary hygiene measures should be strictly adhered to:

• Meat, minced meat and fresh sausages must be completely heated when cooking, roasting and grilling (core temperature in the meat of 70 °C for at least 10 minutes);
• Do not store foods that require refrigeration outside the refrigerator for too long; 
• Set the temperature in the refrigerator to below 7 °C, for very sensitive foods below 4 °C;
• do not store delicate foods in the refrigerator for too long;
  always wash your hands after handling raw foods, especially those of animal origin, so that germs are not transferred to other products;
• Treat raw foods of animal origin and raw vegetables (salad, etc.) separately, clean kitchen equipment (knives, cutting boards, worktops) thoroughly after each work step;
• pay attention to cleanliness in the kitchen, change dishcloths regularly;
• And very important: don't forget to wash your hands!

Food infections caused by different types of salmonella and their prevention are an important topic at the 5th World Congress on Food Infections and Intoxications, which begins today at the BfR. The congress will take place at the BfR until June 11, 2004.

Source: Berlin [bfr]