Salmonellosis, caused by the eating of Salmonella-contaminated foods, is the second most commonly reported gastrointestinal disease in the EU. Gastroenteritis, stomach pains, bloody diarrhoea, fever, myalgia, headache, nausea, and vomiting are some of the symptoms. Salmonella was responsible for more than half of the foodborne outbreak infections reported in the EU in 2018. Salmonella infection is most commonly connected with poultry, cattle, and their feeds, but other goods such dried foods, infant formula, fruit and vegetable products, and pets have also become problematic. Salmonella is being controlled by efforts. Between 2014 and 2015, for example, regulations and procedures put in place lowered the number of hospitalizations. However, in 2016, the number of hospitalizations began to rise. This necessitates tighter oversight at the federal and state levels, as well as in the private sector. Food handlers who work with "meat processing" and "ready to eat" foods are critical in the transmission of disease.
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