Salmonella are pathogens that occur worldwide and multiply in the gastrointestinal tract of humans and animals. Major outbreaks also occur from time to time in Germany.
Salmonellosis is a typical foodborne infection that causes diarrhea. Salmonella is relatively common in the production of animal foods. Fresh eggs, raw meat, especially poultry are typical sources.
Contaminated food or surfaces pose a risk to humans. Salmonella can develop more easily in foods that contain particularly high levels of fat.
Salmonella illness usually consists of acute intestinal inflammation with sudden onset of diarrhea, headache, abdominal pain, malaise, and sometimes vomiting. It is often accompanied by a slight fever. Symptoms often last for several days. Young children or older adults may be dehydrated as a result of the illness. Rarely, skepticism may result.
Salmonella may also colonize other organs. Complications occasionally occur as abscesses, septic arthritis, cholecystitis, endocarditis, meningitis, pericarditis, pneumonia, pyoderma, or pyelonephritis. Elderly people are at greater risk. People rarely die from Salmonella infection, and if they do, only the elderly or immunocompromised.
Salmonella reproduce in the temperature range of 10 – 47°C, sometimes already at 6 – 8°C. They survive in the environment and in or on various foods for up to several months. They are not killed by freezing. For this, they must be heated at a minimum of 70° for at least 10 minutes.
Disinfectants also help against salmonella, especially on surfaces. However, they carry unwanted chemical substances into the food and do not cover every crack or machine part where the germs can settle.
oxytec therefore relies on UV-C irradiation and UV ozone. Ozone generated via UV radiation is an environmentally friendly, highly effective and volatile disinfectant that reaches even inaccessible places on machines, packaging and conveyor belts and leaves no residues.