Greece warns of salmonella risk in summer food handling
Salmonella is a Gram‑negative rod‑shaped bacterium that causes food‑borne illness worldwide, producing diarrhoea, fever and abdominal pain. Recent cases have been identified in the Greek cities of Lamia, Kastoria and Peristeri, prompting health officials to issue new guidance.
The Hellenic Food Authority (EFET) advises consumers to avoid washing raw chicken, to keep foods refrigerated, to cook poultry, eggs and meat thoroughly, and to follow strict personal hygiene and HACCP procedures in food‑service establishments. Cross‑contamination, improper storage and insufficient cooking are highlighted as the main routes of infection.
Symptoms typically appear 8–72 hours after eating contaminated food and last four to seven days, though they can be severe in high‑risk groups such as infants, pregnant women, the elderly and people with weakened immune systems. EFET stresses that proper hand washing, maintaining the cold chain and avoiding cross‑contamination are the most effective measures to prevent salmonella infection during the summer months.
Entities: EFET · Greece · Hellenic Food Control Authority (EFET) · Kastoria · Lamia · Salmonella
Claims
What the coverage asserts, and how well corroborated each claim is across sources.
- [○ 1 SOURCE] EFET advises against washing raw chicken because water splashes can spread bacteria to surfaces and other foods. (EFET guidance)
- [● 2 SOURCES] Recent Salmonella cases have been reported in Greece in Lamia, Kastoria and Peristeri. (EFET announcement)
- [● 2 SOURCES] EFET recommends maintaining the cold chain, thorough cooking, strict hygiene, HACCP procedures, cleaning and avoiding cross‑contamination to prevent Salmonella. (EFET guidance)
- [● 5 SOURCES] Typical symptoms include diarrhea, abdominal cramps, fever, nausea, vomiting and headache, lasting three to seven days. (multiple articles)
- [● 3 SOURCES] Infants, pregnant women, the elderly and immunocompromised individuals are at higher risk of severe complications. (multiple articles)
- [● 5 SOURCES] Transmission occurs through contaminated foods such as raw eggs, undercooked poultry, meat, seafood, unpasteurised milk, and via contact with infected animals. (multiple articles)
- [● 5 SOURCES] Salmonella is a Gram‑negative, rod‑shaped bacterium that causes diarrheal illness. (multiple articles)
- [● 5 SOURCES] Higher summer temperatures increase the risk of Salmonella growth in foods. (multiple articles)
- [● 5 SOURCES] Salmonella is a Gram‑negative rod‑shaped bacterium that can cause diarrhoea in humans. (health information about salmonella)
- [● 5 SOURCES] Salmonella is among the most common food‑borne infections worldwide, causing millions of cases each year. (global prevalence statement)
- [● 5 SOURCES] Recent salmonella cases have been reported in Lamia, Kastoria and Peristeri in Greece. (EFET warning about recent cases)
- [● 2 SOURCES] EFET advises against washing raw chicken because it can spread bacteria to surfaces and other foods. (EFET food‑safety recommendation)