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20.04.2022 - Foods

How dangerous are salmonella and how does the contamination of food occur?

According to the Robert Koch Institute (RKI), 500 serotypes of Salmonella are pathogenic and therefore undesirable in food. Ready-to-eat foods contaminated with Salmonella are classified as health hazards. These pathogens are capable of causing severe gastrointestinal infections. A Salmonella infection is a typical food-related infection that causes diarrhea. In rare cases, it can lead to severe illnesses such as blood poisoning. According to the Federal Institute for Risk Assessment (BfR), many foodborne infections can be traced back to Salmonella.

Foods that are particularly frequently contaminated with Salmonella include raw meat, raw eggs, spices, and herbs. Currently, there is even an outbreak in chocolate products. In general, contamination with Salmonella in food can be caused by the use of contaminated raw materials, insufficient heating, or lack of hygiene. 

In our profile on Salmonella, you will find more information about Salmonella. 

In our Tentamus laboratories, we regularly conduct labeling tests. We provide you with fast and reliable results.

For questions, our customer advisors are at your disposal.

Sources:

RKI via Link

BfR via Link

BAV Institute via Link 

infektionsschutz.de via Link