In the week, a salmonella outbreak has affected an elderly housing in Katrineholm, 33 people have been confirmed infected and one person has died.
In late August, Axfood, Ica, and Lidl recalled eggs because there was a risk that they contained salmonella. According to the Public Health Agency, there has been an increase in recent weeks and there they are now closely following the development.
Salmonella bacteria are spread mainly through food that is not properly cooked or fried. They are also spread through fruit and vegetables that have not been rinsed properly. It often causes stomach sickness with diarrhea, stomach pain, and fever, but the disease can have serious consequences such as death, especially for risk groups.
Even if an egg or chicken would have salmonella, you get rid of it by cooking the food properly. But how hot does it really need to be?
At 70 degrees, salmonella dies very quickly, but it also dies at 60 degrees, even if it takes a little longer. So, you can use it in a cake or boil it, says Mats Lindblad, infection control coordinator at the National Food Agency.
Majonnäs lurigt
A hard-boiled egg is always safe, but also a creamy egg yolk is risk-free to eat, according to him. On the other hand, not a runny one.
Salmonella from Nordic egg production is extremely rare, so those who want to eat eggs without heat treatment, such as in mayonnaise, can do so.
Salmonella survives, on the other hand, in the freezer, so even those who make ice cream should, according to the National Food Agency, choose eggs from Sweden, Norway, Finland, and Denmark.
Groddar med smitta
Also in Swedish chicken, salmonella is extremely rare, here each flock is tested before they are sent to slaughter.
But for both chicken and meat, it applies that salmonella dies when heated, says Mats Lindblad.
In 2024, the National Food Agency saw an increase when it comes to recalls of food due to bacteria such as salmonella and listeria. Among other things, sprouts grown from contaminated imported seeds caused outbreaks in several European countries. Vegetables that should not be heated should be rinsed carefully to reduce the risk of getting bacteria.
Be careful to wash cutting boards and tools and wipe surfaces with paper towels instead of a cloth, says Mats Lindblad.
Petra Hedbom/TT
So you reduce the risk of salmonella
TT
Always wash your hands with soap and water before you start cooking. Always wash them immediately after touching raw meat and minced meat or touching used utensils, cutting boards, and countertops. Dry your hands with a clean cloth or paper towels. Keep raw meat separate from other foods, especially those that are ready to eat, such as vegetable salads.
Wash knives, cutting boards, and other utensils carefully when you have cut raw meat and minced meat. Wipe the workbench with paper towels, not a dishcloth. This prevents bacteria from being transferred from one food to another via utensils or work surfaces. Rinse vegetables. Heat the meat. Do not eat raw minced meat.
Grill the minced meat and fry the meat surface on whole meat pieces. It is not enough to look at the color of the minced meat. Minced meat can become brown and look finished before it has become warm enough. To be cooked through, the minced meat should have reached a temperature of 70 degrees.
The safest thing is to measure the temperature in, for example, a meatball with a thermometer.
Do not eat raw eggs from other countries than Sweden, Norway, Finland, and Denmark, as there is a risk that they contain salmonella. Do not use raw eggs from other countries than Sweden, Norway, Finland, and Denmark as an ingredient in, for example, homemade ice cream, mayonnaise, tiramisu, or bearnaise sauce.
Source: National Food Agency
