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Salmonella: foods at risk of infection
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Salmonella
Salmonella is the most commonly isolated bacterial agent in foodborne infections, whether sporadic or epidemic. In this photogallery, we list some of the foods that need to be paid more attention to in order to avoid incurring this infection. The foods listed are indicated as foods at risk by the Italian National Institute of Health (epicenter.iss.it). The first food at risk is: artisanal and commercial ice cream.
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Eggs
Raw or undercooked eggs and egg products.
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Fruit
Unpasteurized watermelons, melons, cider, and orange juice if contaminated during cutting.
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Milk
Raw milk and raw milk derivatives (including milk powder).
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Meat
Meat (particularly if it is undercooked) and derivatives. Pay special attention to chicken if it is raw or undercooked.
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Fish
Fish, crustaceans, shellfish.
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Tomato
Tomatoes, seed sprouts and salad greens if contaminated during cutting.
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Sauces and condiments
Salad sauces and dressings.
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Sweets
Cake mixes, creams.
