[Significance for food hygiene of salmonellae--ecology and risks].

Foodstuffs are the main source of Salmonellae. Infection risks for the consumer are caused by the occurrence of the bacteria in animals and by consumption of raw food of animal origin. Specially risks arise, when bacteremia in animals caused by stress in the time before slaughtering is not diagnosed. Slaughtered poultry contains more frequently Salmonellae than hens eggs, but the eggs represent the higher infectious risk. Other risks for salmonellosis in man are caused by imperfect decontamination during production of foods and by incorrect handling of foods.