Salmonella, Food Safety and Food Handling Practices

Abstract

Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of <i>Salmonella</i>-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, <i>Salmonella</i> accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. <i>Salmonella</i> contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling <i>Salmonella</i> are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of "meat processing" and "Ready to Eat" foods play a crucial role in the spread of <i>Salmonella</i>. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.