Salmonella infections : trends in Malta.

Abstract

In the last decade the reported occurrence of food borne illness has increased sharply in most European countries. Food borne illness caused by Salmonella infections alone are significant contributors leading to this increase. Whilst part of this increase is due to increased awareness and hence greater reporting, it is nevertheless a matter of great public concern. illnesses caused by Salmonella organisms in food vary in severity. Common symptoms include fever, headache, abdominal pain, diarrhoea and vomiting. The illness usually lasts between one and seven days. However, infection can be fatal, particularly in the elderly and the very young. Food stuffs commonly implicated in outbreaks of Salmonella infections include undercooked poultry, pre-cooked meat, eggs (particularly dishes prepared with raw eggs), milk and milk products. This dissertation gives a general view of the trends of Salmonella infections and their prevention in Malta. The main methods of reducing the occurrence of the disease are those that relate to food hygiene. Aspects of Salmonella infections including awareness and food hygiene in general were studied in a group of housewives. The results show that there is more scope for more information on Salmonella infections and better education to prevent illness.