The recall of Kinder products by the Ferrero brand in early April 2022 highlights that a salmonellosis epidemic is still possible despite strict hygiene and conservation rules. If the EFSA (European Food Safety Authority) specifies that the downward trend in salmonellosis cases in the EU stabilized for several years now, it is therefore essential to take certain precautions to reduce the risk of being infected by contaminated food.
Salmonellosis is an infectious foodborne illness caused by salmonella, or salmonella. This last one is a bacterium that can cause zoonosis, that is to say, it can be transmitted to a human being by an animal. Contamination occurs via the digestive system, following the ingestion of contaminated food. Salmonella can survive several months in water, and several weeks in a dry environment. There are two main types of salmonella. So-called “typhoid” salmonellae cause typhoid fevers. These are bacteria that are found mainly in developing countries, and which are very rare in Europe. “Non-typhoidal” Typhimurium salmonellae, which generally cause digestive symptoms, constitute the vast majority of cases in France. Public Health France indicates that 198,000 annual cases of salmonellosis, including 183,000 through food transmission were counted in France.
Salmonellosis results (…)
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