Salmonella find could reduce risk from barbecues

A DISCOVERY by Irish scientists could help reduce the risk of food poisoning from barbecued food.

The team from Trinity College Dublin, along with British and German colleagues, have found a genetic process used by salmonella to survive in the body.

Salmonella causes food poisoning and kills about a million people every year, with about 400 cases notified to health authorities here annually. Professor Jay Hinton, Stokes professor of microbial pathogenesis at TCD, said their breakthrough research reveals how salmonella can thrive in salty conditions and infect humans. He said: “We hope that scientists will be able to use the findings to develop new ways to kill salmonella. It is an exciting step on the path of reducing levels of salmonella and reducing human disease worldwide.”