Salmonella

Salmonella can infect many types of hosts, including animals:  

• livestock (poultry, cattle, pigs)
• wild animals (avian fauna, flies) 
• domestic animals (especially reptiles)

Humans can also be chronic carriers of these bacteria. Salmonella can persist for many months in a host.  
 
In addition to occurring after contact with an infectious human, Salmonella-related infections usually occur after consumption of contaminated food or water. They can also occur in contact with contaminated animals or feces. 
 
Common sources of food contamination include animal products such as meat, eggs and milk. The risk of Salmonella infection increases when these foods are eaten raw or undercooked.  

The material of salmonella sampling tools is important to consider, as studies have shown that strains of these bacteria adhere strongly to stainless steel and less to polymeric materials.  

Elements to keep in mind when sampling for Salmonella:  

• Always provide a sterile, airtight container to store the samples.  
   
• Store the container on ice packs until laboratory analysis.  
   
• For surface samples: collect at least two wipes/swabs/socks.  
   
• For solid sampling: take a 50-100 g sample or fill a 50-ml sample tube to the 40 ml minimum mark.  
   
• For liquid sampling: take a sample of at least 1,000 ml.

Salmonella can cause salmonellosis, a bacterial infection that is one of the leading causes of diarrheal disease in the world. 
 
While most cases are not serious, others can have serious consequences.  

Salmonella is difficult to detect. Contaminated food retains its normal appearance and does not have an abnormal taste or odour. Infected humans or animals may not show symptoms.  
 
To prevent Salmonella infections, everyone in the food chain must take precautions to eliminate the bacteria. All stakeholders, from agricultural production to food processing, manufacturing and preparation, must be vigilant and follow general food safety practices.  
 
Simple and effective preventive measures can be adopted to counteract salmonella, such as:  

• Washing hands thoroughly when handling potentially contaminated food (before, during and after);
• Cooking food properly (see Safe Cooking Temperatures according to the Government of Canada);
• Refraining from eating certain raw or unpasteurized foods (e.g., eggs, milk);
• Washing food thoroughly before eating;
• Cleaning and disinfecting surfaces and instruments that may have been in contact with contaminated food.

For more details and tips, visit the Government of Canada website for General Food Safety Tips.