Lenard’s number one priority is our customers. We care about your health and want you to be well informed.
Salmonellosis is caused by infection from bacteria called Salmonella. In Australia most Salmonella infections occur after eating contaminated food or sometimes after contact with another person with the infection.
What are the symptoms?
People infected with Salmonella commonly develop headache, fever, stomach cramps, diarrhoea, nausea or vomiting. Not all symptoms will necessarily develop in the infected person. Symptoms often start 6-72 hours after infection. Symptoms usually last for 4-7 days, sometimes longer. All age groups are susceptible to Salmonella infection. However, infants, the elderly and people with poor immune systems are more likely to have a severe illness. The infective dose can be as few as 15 to 20 cells; depending on the age and health of the individual, and type of Salmonella.
How can the risk of infection be minimised?
- Salmonella is a type of bacteria which can grow between 7oC and 47oC, this is within the commonly referred to “temperature danger zone” (5oC and 60oC). Keep cold food in the fridge until you are ready to cook or serve; serve hot food steaming hot.
- Store raw foods (such as meat) in sealed containers in the bottom of the fridge or freezer to prevent any fluid dripping or spilling onto other ready-to eat food. Cover all foods in the refrigerator and freezer to protect them from contamination.
- Cook food thoroughly. Cook poultry, minced meats and sausages until well done, right through to the centre. No pink should be left visible.
- Separate raw and cooked food and don’t use the same utensils, especially cutting boards, for both.
- Thoroughly wash all dirt off any raw vegetables and fruits before preparing and eating them.
- Wash your hands in hot soapy water and dry thoroughly before preparing food, and after touching chicken and raw meat.
- Keep utensils and kitchen clean.
See Your Doctor
To diagnose Salmonella your general practitioner or local hospital will send a stool sample to a laboratory for Salmonella testing.