Salmonella spp. is one of the most common foodborne bacteria in the world, and its ability to adapt allows it to settle where we least expect it.
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It has been reported that during market control, VMVT tested samples of instant noodles, and salmonella bacteria were found in one of them.
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Dangerous because it’s invisible and tasteless
One of the biggest challenges is that salmonella has neither a specific smell nor taste. Contaminated food usually looks completely normal, fresh, and suitable for consumption. Even dry products, such as spices or nuts, are not completely safe, according to a press release.
Although bacteria need moisture to multiply, they can remain viable for a long time in a dry environment (as if “dormant”), and suddenly become active when they receive even a little moisture and the required temperature.
“In recent years, in Lithuania, as in other European and world countries, salmonellosis most often spreads through eggs, chicken, and their products. The State Food and Veterinary Service (VMVT) carries out consistent control of Salmonella Enteritidis and Salmonella Typhimurium bacteria species in poultry farms, but this is only one part of the fight against this pathogen. Strict supervision must be applied to the entire food chain, as the risk of detecting salmonella exists even in products that have nothing to do with poultry, such as fresh vegetables, nuts, or spices,” VMVT specialists state.
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Danger from soil and water
We are used to thinking that vegetables are a “safe” choice, but salmonella can get into them during the growth process. The following are the main risk factors:
- Contaminated water: if water used for irrigation has been contaminated with farm wastewater.
- Improper fertilization: using untreated or insufficiently fermented animal manure.
- Wildlife: rodents, wild birds, or insects can transfer bacteria directly onto ripening berries, fruits, or lettuce leaves. These bacteria naturally live in the intestines of many animals, so they enter the environment with their feces, and from there – into the soil or water.
Processing, transportation, storage: where do mistakes happen?
Cross-contamination. In processing plants or home kitchens, salmonella can spread through uncleaned tools, conveyors, or workers’ hands. If the same knife is used to cut raw meat and then thermally unprocessed vegetables, the probability of contamination becomes enormous.
Temperature regime. During transportation, it is especially important to maintain an uninterrupted “cold chain”. A warmer environment is an ideal incubator for salmonella to multiply. In addition, dirty transport boxes or containers pose an additional risk if they are not properly disinfected after each load.
VMVT recommends how to protect yourself and your family
You will reduce the risk of infection by following these 5 golden rules:
- Hand hygiene: wash your hands not only before eating, but also every time you touch raw meat or unwashed vegetables.
- Product separation: use different cutting boards for meat and vegetables or bread. Store raw meat on the bottom shelves of the refrigerator so that its liquid does not accidentally drip onto other products.
- Thermal processing: heat is salmonella’s greatest enemy. Make sure meat and eggs are thoroughly cooked or baked (recommended internal temperature of the product – not lower than 75 °C).
- Thorough washing: wash all vegetables, fruits, and berries under running water, even if you intend to peel them.
- Cleanliness in the kitchen: regularly and frequently disinfect sponges, cloths, and kitchen surfaces.
Salmonella spp. does not choose just one product group. It is a widespread bacterium, so our vigilance must also be comprehensive – from the shopping basket to the table.
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