5.5 Household measures

Improved food-handling hygiene by the consumer, maintaining meat at temperatures below 4°C following purchase, and correct cooking practices will reduce the incidence of salmonellosis in people (Collineau et al., 2020). General good hygiene in the household will also prevent person-to-person spread if an individual does become infected.

5.4 Food processing and retail

5.6 Use of antimicrobials in humans