What is Salmonella?

Salmonella is one of the most common type of food poisoning in the UK. There are many types, however Salmonella enteritis (phage type IV) is the most common of all.

What food is affected?

Almost all food can be affected by Salmonella, but in particular poultry, raw meat, untreated milk, duck and hens eggs. Insects, birds, vermin and domestic pets can spread the bacteria on to food if they are allowed into the kitchen. Raw meat can spread the bacteria on to work surfaces. Other foods may be contaminated unless work surfaces are thoroughly cleaned.

What are the symptoms?

Symptoms usually develop about 12 to 36 hours after infection, and can cause fever, headaches, stomach pains and diarrhoea. These can last for about a week but even after recovering, the patient can continue to pass the bacteria in their faeces for a number of weeks - as a "healthy carrier".

Action to be taken!

During the diarrhoea phase of the infection, personal hygiene should be scrupulous and food handling should be avoided. It is during this time that it is possible to pass on infection to another person via the faecal-oral route.

NOTE: Salmonella is easily killed by heat therefore the risk lies in the consumption of raw foods, inadequately cooked foods or cooked foods which have been contaminated either as a result of poor handling or the use of dirty utensils.

If you need further advice, please do not hesitate to contact us.

Last Modified: 05/12/2018
For more information contact:

The Food, Health & Safety Team

Tel: 01633 648009

Back to top