Which foods pose a salmonella risk?

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Jul 29, 2019 - Foods

Which foods pose a salmonella risk?

In 2018, 7208 samples were tested for salmonella in the examination offices of Baden-Württemberg. Salmonella was detected in about one percent of these samples. Raw poultry meat (6.3% of all poultry meat samples) and raw meat preparations (6.5% of the tested meat preparations) were most often contaminated with salmonella.

Thorough cooking before consumption and good kitchen hygiene are important to prevent a salmonella risk, especially in the case of raw poultry meat. If kitchen hygiene is not maintained, cross-contamination of ready-to-eat foods cannot be ruled out.

Döner kebab skewers were most often affected among the meat preparations sampled. Although they are intended for grilling and only the outer cooked layer should be sold, this is often disregarded, especially during high demand. 

Salmonella is especially dangerous in ready-to-eat foods that are not subjected to heat treatment before consumption. Salmonella enteritidis probably entered suspect samples of cucumber and potato salad through cross-contamination. The salads led to the illness of several people at a barbecue party and some students at a school camp in 2018.

In our laboratory, we regularly conduct tests for salmonella. We deliver fast and reliable results.
Our customer advisors are happy to assist you with any questions.

Source: CVUA Stuttgart