Higher temperatures, higher risk: the impact of summer on Salmonella spp.

With just over 20 days to go before the official start of summer, a season characterized by rising temperatures, travel, and family and social gatherings is upon us. However, we are often not fully aware that the incidence of foodborne bacterial infections also increases significantly during the summer months.

Summer and Foodborne Infections

One of the pathogens whose incidence rises most frequently during the summer months is Salmonella spp. Various studies have shown that rising temperatures promote the growth of this microorganism, increasing the risk of contamination in food supply chains. Its optimal growth conditions range between 35 °C and 37 °C, while its proliferation decreases considerably below 15 °C.

The main sources associated with foodborne salmonellosis include:
• Raw or undercooked meat (poultry, beef, and seafood)
• Raw or undercooked eggs
• Contaminated fruits and vegetables
• Unpasteurized dairy products

The most common symptoms associated with salmonellosis include:
• Sudden onset of diarrhea
• Abdominal pain and cramps
• Fever
• Nausea
• Vomiting

Supporting Food Safety Laboratories During Summer

For this reason, each year during the summer season, microbiological testing laboratories double their efforts to ensure strict control of Salmonella spp. in food and environmental samples.

At Alpha Biosciences, we have been supporting food quality and safety control laboratories for over 30 years, providing them with high-quality culture media for the detection and isolation of Salmonella:

• Buffer Peptone Water (ISO/BAM)
• XLD Agar
• Salmonella Chromogenic Agar

For more information about our range of culture media for the detection and isolation of Salmonella spp., please feel free to contact us.