Salmonella Concerns Rise: Expert Advice on Safe Food Handling
Recent cases of salmonellosis reported in Cagliari have prompted a renewed focus on food safety practices. christian Scarano, a professor of Veterinary Medicine adn director of the School of Specialization in Inspection of Food of Animal Origin at the university of Sassari, highlights key pathogens, control measures, and preventative behaviors for consumers.
Italy boasts a robust food safety system, managed through comprehensive public controls. Scarano explains that veterinary services of the Asl (Local Health Authorities) oversee the entire food supply chain – from farm to table – with inspectors regularly present in slaughterhouses and conducting hygiene checks in food production facilities. additional oversight comes from specialized bodies like the Nas carabinieri and the coast guard, focusing on specific sectors. Scarano emphasizes that Italy is “among the most advanced countries in Europe in terms of number and quality of controls.”
salmonella is a common bacterium found in foods like chicken, pork, and eggs. The primary risk arises from consuming these foods raw or undercooked. Scarano clarifies that cooking food to temperatures above 70 degrees Celsius effectively eliminates the bacteria, but improper storage and breaks in the cold chain significantly increase the danger.
Specific risky behaviors include preparing homemade mayonnaise or tiramisu with raw eggs of uncertain origin,and incorrectly handling processed meats. Scarano points out that many consumers disregard labeling instructions and consume frankfurters raw or include them in dishes like rice salads, which are then left unrefrigerated – creating ideal conditions for bacterial growth.
Another pathogen of concern is Listeria monocytogenes, which can contaminate foods after processing. This bacterium is particularly dangerous as it can survive in cold temperatures and is often found in ready-to-eat products like smoked salmon, bagged salads, and pre-packaged sandwiches. Scarano advises that vulnerable populations – children, the elderly, pregnant women, and those with compromised immune systems – should avoid these foods altogether. Listeriosis symptoms are typically mild (nausea, diarrhea) in healthy individuals, but can lead to severe neurological complications and miscarriages in at-risk groups.
raw milk cheeses produced in unsanitary conditions can harbor E. coli O157:H7,potentially causing hemolytic-uremic syndrome,a kidney-affecting illness,particularly in children. Again, protecting vulnerable consumers is paramount.
Scarano notes that consumers are the only part of the food chain without formal training, making adherence to simple rules crucial. He recommends:
* Always thoroughly cook chicken and pork.
* Maintain appropriate food storage temperatures, utilizing cool bags during shopping.
* ensure an unbroken cold chain.
* Carefully read product labels to determine if cooking is required before consumption.
Even foods perceived as ”safe” can become hazardous if not stored correctly, reinforcing the importance of diligent food handling practices.
