A group of bacteria that is a leading cause of food poisoning, commonly linked to raw eggs, poultry and meat.
Raw or undercooked poultry, meat and eggs are the classic sources, along with raw egg products such as homemade mayonnaise and aioli, unpasteurised dairy, and fresh produce contaminated through handling.
Symptoms typically start between six hours and three days after eating contaminated food and often last several days. Most healthy adults recover without specific treatment.
Yes. Thorough cooking to safe core temperatures kills Salmonella. The risk comes from undercooking, raw egg dishes, or cross-contamination from raw food to ready-to-eat food after cooking.
Eggs can carry Salmonella on the shell or inside. Raw or lightly cooked egg dishes are not heated enough to kill the bacteria, so they can grow if the food is left in the danger zone.
Use pasteurised egg product for raw or lightly cooked dishes where practical, keep egg-based foods refrigerated, avoid cracked or dirty eggs, clean and sanitise surfaces, and wash hands after handling eggs.