Salmonella is one of the most common gastrointestinal infections which holidaymakers travelling to Turkey often contract as a result of poor food preparation and hygiene at their hotels.

Turkey salmonella illness and food poisoning is easy to avoid if food like chicken is cooked properly and surfaces are kept clean.

Salmonella can also occur if raw and cooked meats are not stored separately – or the same serving spoons or cooking utensils are used for both without being cleaned in between.

Salmonella is a bacterium which occurs naturally in the gut of animals like cows and if drinking supplies become contaminated at your hotel in Turkey, then an outbreak of salmonella can easily spread – common causes are communal drinking jugs in the dining room or bottles of mineral water being offered to guests, which may comprise the leftovers from used bottles which have been left on tables.

Salmonella also occurs in eggs and is present on the beaks of birds and the skins of reptiles such as small lizards – because of this, food like omelettes must always be cooked thoroughly and it is also better not to eat from open air buffets at your hotel in Turkey in case insects, birds or small reptiles might have contaminated the food.

The incubation time for a salmonella infection in humans ranges from 12 to 72 hours after ingesting the bacteria, either as result of eating contaminated food, drinking contaminated water, or through touching a contaminated surface and then touching your mouth.

Drinking from dirty cups or drinking coffee made with contaminated milk could, for example, cause salmonella Turkey illness and food poisoning – and that is why it is crucial food handlers and food preparation/kitchen staff at your hotel in Turkey wash their hands frequently and make sure cutlery and crockery are clean.

The symptoms of salmonella illness in Turkey include:

  • Diarrhoea
  • Dehydration
  • Fever
  • Headache
  • Stomach cramps
  • Vomiting.

The symptoms of salmonella can be severe, with violent episodes of diarrhoea, which may be painful to pass and prolonged, causing weakness and dehydration.

Salmonella symptoms may last for a week and clear up, only to return just as vehemently a few weeks later.

Salmonella is a particularly hardy bacterium and antibiotics will be needed to clear the infection – if left untreated, salmonella can go on to cause long-term conditions such as irritable bowel syndrome and Crohn’s disease. A restricted diet may also be necessary, as the inflammation from a salmonella infection can mean not being able to tolerate fruit and vegetables, or high fibre foods and pellet foods like peanuts or sweetcorn.

Salmonella can also remain in the gut of children under the age of five for as long as a year after infection, so avoiding the bacteria is important and symptoms of food poisoning should never be ignored.

The top 5 tips for avoiding salmonella Turkey illness and food poisoning are:

  1. Wash hands regularly while on holiday in Turkey and take antibacterial wipes to clean hands, surfaces, cutlery, and the rims of cups and glasses – never use dirty serving spoons or accept crockery which is not clean
  2. Only drink water from sealed bottles and never accept pre-opened bottles or drink water from a communal jug in the dining room at your hotel in Turkey
  3. Never eat food which is not fully cooked or has been left to grow cool or meat which has been stored next to raw meat if cooked; and also be wary of dairy products made from unpasteurised milk, including desserts and ice creams, and tea/coffee made with unpasteurised milk – use sealed portions of milk for tea/coffee whenever possible
  4. Always shower before and after using the swimming pool at your Turkish hotel – and never use the pool if it is dirty or you have a stomach upset, as ingesting water which contains faeces can lead to salmonella or another serious infection
  5. Report any lapses in food hygiene and cleanliness at your hotel to your holiday rep, the hotel manager and your tour operator – under the Package Travel Regulations 1992 there is a legal obligation to make sure holidaymakers travelling to Turkey and other countries do not become ill with preventable salmonella holiday food poisoning.

If you do fall ill on holiday to Turkey with salmonella food poisoning or sickness and diarrhoea, always see your GP when you return for a diagnosis, as you may need further treatment.

You can also make a claim under the Package Travel Regulations 1992 for Turkey holiday illness compensation, so contact a firm of specialist holiday claims solicitors handling Turkey holiday illness claims as soon as you receive your salmonella diagnosis.

Salmonella Sickness In Turkey is one of the most problematic illness that holidaymakers can contract. It is most likely to be found at the hotel buffet where food is kept as different temperatures, making it a breading ground for bacteria.