Salmonella

Salmonella has been found in raw meat, poultry and eggs, raw unwashed vegetables, un pasteurised milk and dairy products and many other types of food.

It is found in the gut and faeces of animals and humans. Salmonella is the second most common cause of food poisoning.

Salmonella survives when refrigerated although it is unable to multiply through cooking and pasteurisation. Usually large numbers of the bacteria are needed to cause infection.

It normally takes 12 to 48 hours for symptoms to develop. Symptoms may include fever, diarrhoea, vomiting and abdominal pain. Infection may be very severe, and in some cases may be fatal. It is particularly likely to cause severe illness in the very young and very old. May last up to three weeks.

Cook All Food Properly

Poison Plants, Chemicals, Toads, Chocolate, Grapes, Nuts Germs Campylobacter Salmonella E.coli Clostridium Listeria Staphylococcus Bacillus Cereus