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Thanks for clicking through to us and your interest in our Salmonella download.

Salmonella bacteria cause much of the foodborne illness in the world. Salmonella is a general name for a group of about 2,000 closely related bacteria that cause illness by reproducing in the digestive tract. Humans are usually infected by eating foods contaminated with animal faeces and these foods are often beef, poultry, milk or eggs, but any food, including fruits and vegetables, may become contaminated. Symptoms of salmonellosis may include headache, muscle aches, diarrhoea, vomiting, abdominal cramping, chills, fever, nausea and dehydration. Symptoms usually appear six to 72 hours after ingestion of the bacteria. Salmonellosis is seldom fatal (the fatality rate is less than 1 percent) but two or three weeks after being infected with salmonella, one in 10,000 cases develops reactive arthritis or Reiter’s syndrome as a complication. These patients also may develop an inflammation of the urethra and eyes.

As food safety professionals, we need to do all we can to prevent this illness. Download our handy Salmonella guide to know what to test and how to interpret your results.

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