Salmonella – a chicken and egg problem?

Anyone who’s ever had the misfortune to contract Salmonella food poisoning will tell you that it’s a particularly unpleasant experience. Symptoms include fever, abdominal pain diarrhoea and vomiting in a seemingly continuous cycle. In severe cases it can even cause death.

Salmonella is in the news again this week because infected poultry imported from Poland has been the cause of six major salmonella outbreaks in recent years. 2680 people became infected and there were several deaths as a result, according to a report by ITV News. In fact the British Government is so concerned that it is considering placing a ban on imports from the country.

To put the situation into context, we eat roughly 35Kg of chicken per capita in the UK every year, as well as 200 eggs each. One portion of chicken in every nine consumed is sourced from Poland. We also import 340 million eggs from Polish producers.

Last year our hospital admissions for salmonella food poisoning increased by a whopping 76%. To compound the issue, the overuse of veterinary antibiotics by some Polish poultry farmers has meant that the salmonella bacteria has become resistant to drugs used to treat infections in humans.

Can you tell if a chicken or egg is infected with salmonella?

The answer is ‘no.’ There is no tell-tale odour, taste or appearance. If you put two chicken pieces side by side or cracked two eggs open, you would not be able to tell the difference between infected and uninfected product. That’s because salmonella is a micro-organism.

The only way to tell is by testing. In the UK responsible farmers follow a code of practice which involves regular testing of birds and hygienic practices.

Where does salmonella come from?

Salmonella is present in the guts of animals – so chickens can become infected through feed or water which has become soiled with droppings. This can either be from other birds or other species, such as rats or mice, for example. It can also be transferred from bird to bird via feather dander or from mother to chick (hence egg infection). It can also be transferred to food products during slaughter and processing.

Humans can catch salmonella in a number of ways:

• Through eating poultry which has been undercooked
• From raw eggs
• By drinking unpasteurised milk

Of course, any products which contain the above are also a risk if not cooked correctly. The bacteria can survive for weeks outside the human body and is not destroyed by freezing.

Anyone who handles food, whether in their job or at home ,should be aware of how salmonella can be spread. Food industry workers should by law have at least basic food hygiene training, but a Level 3 Food Safety qualification is recommended for operatives and supervisors.

• To avoid the chance of cross-contamination always keep raw meat and ready to eat foods separate.
• Cover the raw meat and place it in on the bottom shelf of the fridge – this prevents any juices from dripping onto other products and contaminating them. The fridge needs to be set at 5°C or lower.
• Before you handle the raw poultry make sure your work surfaces, equipment and utensils are completely clean.
• Wash your hands properly before and after handling the meat, but also after using the toilet or touching the bin or any pets.
• Make sure raw poultry is cooked thoroughly – that means no raw or pink areas. Test the meat with a skewer or meat thermometer. The juices should always run clear.
• If reheating cooked meat, ensure that it is piping hot all the way through.
• For eggs, make sure they are cooked properly and there are no raw areas. People in vulnerable groups such as infants, the elderly, pregnant ladies, those with a fragile immune system or who are recovering from illness, are advised to avoid eating eggs with runny yolks. Or if they simply can’t resist one – they can opt for eggs with the Red Lion Mark, which shows they are salmonella-free.

Remember – salmonella isn’t restricted to poultry and eggs

Although salmonella is most often linked to poultry and eggs, certainly in the public’s perception, it can be found in other foods too. Last year there were cases of salmonella found in chocolate and there have been recent outbreaks caused by salad leaves and melon.

For more information about food safety training, please visit https://www.vwa.co.uk/