Home » Salmonella, summer arrives: beware of eggs, chicken and pork

Salmonella, summer arrives: beware of eggs, chicken and pork

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NO ONE would think of kissing a hen. Yet in the United States, it reads on The New York Times, the public health body had to remind American citizens (especially children) to stop pet chickens to curb an unusual increase in salmonellosis. In the US, do-it-yourself poultry farming has also grown in recent times due to the pandemic when, due to a combination of more free time and unemployment, many people bought chicks for the first time. Inexperience has led to the adoption of unhygienic behaviors and the growth of infections.

Beware of eggs, chicken and pork

The poultry sector is the main cause of salmonellosis also in Europe, but the intimacy with chickens and hens it has nothing to do with it. The most common vectors of salmonella are eggs, chicken and pork, and even if it is one of the most frequent food-borne diseases, in the last fifteen years the control actions on zoonoses set in motion by the European Union have considerably reduced its incidence.

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In Italy, surveillance is in the hands of the Ministry of Health, assisted by the National Reference Center for salmonellosis. They monitor the spread of salmonella in the population, but above all they ensure its absence along the food chain, from breeding to the finished product. “According to the data published annually in the European report on zoonoses, up to 2009, in Italy, about 6 thousand cases of salmonellosis were reported every year” says Lisa Barco, director of the Center. “In the three-year period 2017-2019, however, the value almost halved and about 3,400 were notified per year”.

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On farm, salmonella contamination “can occur through humans, equipment, feed or due to individual infected animals – he explains. Antonello Paparella, who teaches food microbiology at the University of Teramo. – If it gets out of control, the bacterium can persist throughout the supply chain up to the packaged product. And if the consumer does not cook the food well or does not maintain the cold chain, it can in turn become infected. In cured meats, on the other hand, it can survive in products that have not completed the maturation correctly, but it is rare ”.

External factors

A salmonella-free product can also become contaminated due to external factors, such as handling or unsuitable sanitary conditions. They are the so-called cross-contaminations and concern all foods. “In these cases the bacterium comes into contact with the food because it is present on another surface, for example on an uncleaned knife or cutting board” continues the microbiologist. “And if the cold chain is not maintained, salmonellae transferred to food multiply”.

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Beware of heat and humidity

Experts recommend more attention in summer, when high temperatures and humidity favor the multiplication of salmonellae. “Every year”, Paparella recalls, “various Regions renew an ordinance which provides that in hospitals, nursing homes and wherever there are fragile consumers, shelled eggs are not used, but only pasteurized ones, where heat treatment eliminates any pathogenic bacteria “. Gastrointestinal symptoms can take on different intensities depending on the affected subject. “In many cases the clinical picture is not serious, but in frail people, especially the elderly and children, it can become so, also due to the dehydration induced by diarrhea”.

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To minimize the risk, the five golden rules of the World Health Organization always apply to everyone. “Always use safe raw materials, keep raw foods separate from cooked ones, cook food completely (for chicken it means at least 70 degrees in the center), store at the right temperature (poultry products go in the fridge at about 4 degrees, including eggs), and finally – concludes the expert – clean hands and equipment well “.

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