Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Safety,Our Blog,Salmonella on June 24, 2026
Salmonella in cows? E. coli often comes to mind when you think about beef. We often associate that bacteria (Salmonella) with poultry.
Chicken.
Eggs.
But cows?
Today, we are talking about Salmonella Dublin. A Salmonella strain that has adapted to cattle. It causes life-threatening illness in cows and is resistant to many antibiotics. While not as infectious to humans as it is to our bovine neighbors, humans are not entirely safe from this dangerous germ. In fact, it is even more deadly to those who become sick.
A recent study explored the impact of Salmonella Dublin on cows and humans in Denmark. An area historically hard-hit by this pathogen. At least, prior to their eradication efforts.
Here’s what we know about this adapted strain of Salmonella in cows, how to know if you have a Salmonella infection, and how to protect yourself from infection.
The original purpose of the study was to determine the financial impact of this resistant Salmonella in cows on cattle farms. They analyzed the economic impact of Salmonella Dublin across Danish dairy farms over a 10-year period.
According to their findings, a typical herd of 200 dairy cows, all with low-level infection, is quite costly. Additional costs can reach or exceed 6,700 Euros a year.
For cattle farms experiencing higher levels of infection, additional annual costs can top 11,300 Euros.
Researchers admit that these costs are actually a conservative estimate.
“Our estimates are conservative. They are based on data from a Danish system that already has a control programme – unlike most other countries,” says Dagim Belay. The financial impact for the UK or the US would be “significantly higher.”
The problem gets out of control because initial herd infection is harder to detect without specialized tests. Many cows are asymptomatic.
“The tricky thing about Salmonella Dublin is that it often flies under the radar,” explains Dagim Belay. “Many herds are infected without visible symptoms, meaning both the disease and the economic losses can develop gradually without being noticed.”
It isn’t until the problem progresses that farmers notice the problem. “Infection reduces productivity and weakens the animals year after year – and the financial losses accumulate over time,” says Belay.
Despite a “national eradication plan” aimed at eliminating Salmonella Dublin infections in cows. The plan, launched in 2008 has failed to fully resolve the issue.
There has been some progress.
In 2008, around 20 to 25% of Danish cattle herds were infected. This has dropped to around 5% in recent years. While better, there is still work to do. Especially considering other countries have not fared so well.
According to the study authors, around 18% of herds in the United States are infected. The United Kingdom is much worse. The report indicates that 60% of UK herds are infected.
Salmonella Dublin in cows often presents as pneumonia. However, other symptoms may include increased calf mortality, lower milk yield, higher medication costs and more veterinary treatments. More serious problems involve blood poisoning, abortions, and ultimately death.
Many thousands of calves and cows die from Salmonella Dublin every year.
Around the Staten Serum Institut, there are between 20 and 30 recorded cases of Salmonella Dublin in Denmark each year. Most people do not get sick from exposure, but those who do can become very sick.
Salmonella Dublin is more common in the elderly, children, and those with a compromised immune system. Illness often leads to blood poisoning requiring hospitalization.
What is most troubling is the fatality rate. Up to 12% of those infected will die. Antibiotic resistance is a significant contributing factor.
Salmonella Dublin in humans has a 12% fatality rate
Prevention measures are key to protect yourself and your family from this dangerous Salmonella Dublin and other more common foodborne strains.
Have you become sick with a digestive illness recently? You may be wondering if you have a Salmonella infection.
Only specialized laboratory tests can confirm Salmonella infections. However, certain symptoms are common for Salmonella infections.
Symptoms may include diarrhea, fever, and stomach cramps, often beginning somewhere between 6 hours to 6 days after exposure. Illness typically lasts around 4 to 7 days.
For most, medical intervention is not necessary. However, some people may experience complications requiring a trip to the doctor’s office. Some infections are so severe, sick patients require hospitalization.
Call a doctor if you have:
Dehydration is a serious issue with illnesses involving diarrhea and vomiting.
Salmonella infections should be taken very seriously. Serious, life-threatening complications may develop.
Most cases of human cases from Salmonella in cows come from contact. Contact with manure, equipment, and the cattle themselves. In cases involving these contacts, infection has occurred without the patient ever eating untreated food.
Speaking of untreated food. Unpasteurized dairy products and undercooked meat are also common vehicles of infection. These products are vulnerable to Salmonella growth because they have not undergone appropriate heat treatment sufficient to kill lurking Salmonella bacteria. Or other harmful bacteria, for that matter.
So, how do you protect yourself?
Anytime you touch an animal or their environment, especially livestock, it is important to wash your hands. Use soap and clean, running water. If soap and water are not available, use sanitizer. But remember to wash your hands as soon as you are able to do so.
Unpasteurized (raw) milk and dairy products made from it can carry harmful germs like Salmonella Dublin, E. coli, Campylobacter, and Listeria monocytogenes. Opt for pasteurized options instead. Especially if you are in a higher risk group.
From the time you pick up the package in the grocery store, its ride in the shopping cart to the register, bagged and stored in your car, and then transferred to your refrigerator or freezer. Keep meat separated from fruits, vegetables, and ready to eat foods. Place them in a container on a lower shelf where their “juices” cannot spread to other foods. This helps reduce the risk of cross-contamination.
Cooking meat to a safe internal temperature is another way to reduce your risk of Salmonella infection. The United States Department of Agriculture (USDA) has a handy chart that explains the safe minimum internal temperature various foods, including beef (and ground beef) should be cooked. This temperature, when measured by placing the probe in the middle of the thickest part of the meat, reduces the risk of foodborne illness.
For whole pieces of beef, this is 145 °F. For ground beef, this is 165 °F.
If you have become sick with Salmonella recently, you may be part of a larger Salmonella outbreak.
This type of illness can take a toll. Both on the body and the bank account. Medical bills, missed work, the stress of caring for a sick loved one, and other burdens associated with foodborne illness add up.
If you wish to make a legal claim, The Lange Law Firm, PLLC has a Salmonella lawyer that can help.
The Lange Law Firm, PLLC has successfully represented cases just like yours and won millions of dollars in food poisoning and products liabilities lawsuits.
Reach out by calling (833) 330-3663 or send us an email for a free, no obligation consultation.
By: Heather Van Tassell (contributing writer, non-lawyer)