Salmonella is the second most common cause
of food poisoning after campylobacter. It has been found in
unpasteurised milk, eggs and raw egg products, meat and poultry.
It can survive if food is not cooked properly.
Salmonella can grow in food. If a small number of bacteria
are present in a food, they will multiply unless it is chilled.
People infected with salmonella should be particularly careful
with personal hygiene because they could infect another person
who comes into direct contact with them. For example, if a
carrier doesn't wash their hands properly after going to the
toilet, they could have bacteria on their hands.
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with the kind permission of the Food Standards Agency - www.foodstandards.gov.uk
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