What is Salmonella? How can we control and reduce it?

Summary

Valentina, a scientist at the European Food Safety Authority (EFSA), explains that Salmonella causes salmonellosis, which affects more than 100,000 people in the European Union each year. Common symptoms include fever, diarrhoea, and abdominal cramps.

The bacteria can live in the intestines of many domestic and wild animals. Contaminated food—especially eggs and meat from pigs, chickens, and turkeys—can transmit infection to people, particularly when food is mishandled or not cooked properly.

To reduce the risk, Europe uses a coordinated “farm-to-fork” approach involving decision-makers and scientists. The situation in humans, animals, food, and feed is monitored annually, and control programmes aim to reduce Salmonella in animals and animal-derived products. The video says these joint efforts have helped reduce human salmonellosis cases by almost 50% over the previous five-year period, with poultry-control programmes—especially those for laying hens—considered a major contributor.

Practical steps for preventing infection

• Cook eggs and meat properly.
• Follow basic hygiene rules while preparing food.
• Wash hands.
• Keep raw foods separate from cooked products.

Speaker and sources featured

• Valentina — an EFSA scientist working in zoonotic diseases and the video’s speaker.
• European Commission and European-level monitoring and control programmes — discussed in the video, but not presented as speakers.