Prevention Of Growth Of Salmonella In Food Processing Industry

“Prevention is better than cure.” This phrase is quite appropriate for the food processing sector. As food processing sector is having a bright future ahead we must put emphasis on prevention of food materials from bacterial contaminations.

What is Salmonella?

Salmonella is a Gram-negative rod-shaped bacterium. It belongs to a family Enterobacteriaceae. Salmonella is one of the principal causes of foodborne illness worldwide.It is an important pathogen of livestock. It can cause various infections that can be transmitted from animals to humans (zoonotic infections).

Source : cdc.gov

What foods can be contaminated?

Many animal origin foods can be contaminated with Salmonella.It may also contaminate fresh produce via contact with infected animals or other environmental sources. The pathogen is also found in tomatoes, lettuce and salad greens, peppers, sprouting seeds, fruit juice, cantaloupe melons and nuts.Cooked ready-to-eat foods can be cross-contaminated by transfer of bacteria from raw foods.It can be either by direct contact or via food preparation surfaces and equipment used for both raw and cooked foods. A wide variety of processed foods has been found to be contaminated with Salmonella, including chocolate, breakfast cereal, flavoured potato crisps and snack products, peanut butter, fermented meats, cheeses, milk powder and ice cream.

Prevention:

An HACCP approach is vital for the efficient prevention of Salmonella in food production industry.

Read More About HACCP

It should start on the farm. Many countries have policies that promote measures to diminish the levels of Salmonellain egg production units, in poultry houses, during the growing of fresh produce and also during transport of raw materials. Such measures are especially important for products that will not be cooked prior to consumption. Food manufacturers should take care to source their ingredients from producers executing effective and efficient controls or purchase pasteurised products (such as milk or egg) to diminish the risk of Salmonella contamination.

For food processors

Salmonella can be effectively regulated by comparatively mild heat treatments, but it is essential that satisfactory measures are in place to circumvent cross-contamination between raw and cooked foods. HACCP should be used to recognise and execute sufficient restrictions for Salmonella (ensuring the organism is absent) in all foods that will be supplied to the consumer as ready-to-eat. General good hygiene procedures and effective temperature controls are also necessary.

For retailers and consumers

To ensure that ready-to-eat foods remain free from Salmonella, precise handling and storage of product should be supported at the retail stage and in the consumer’s home. Avoidance of cross contamination is particularly significant in this respect. Careful labelling for raw products is important too, notably when they appear cooked. Raw chicken entrées have caused illness in the USA because they were not clearly labelled as such. Consumers should also be instructed to wash fresh produce, such as bagged lettuce, even when it resembles ready prepared.

High-risk foods incorporate raw or partly cooked egg products, such as homemade mayonnaise and ice cream, undercooked meat, unpasteurized dairy products, unpasteurized fruit juices and raw or casually cooked seed sprouts.

Are there rules and regulations?

There are codes of practice in many countries throughout the world for the production of different food products that incorporate measures to regulate Salmonella. It is unacceptable for any ready-to-eat product to hold viable salmonellae, but there are regulations in many countries associated with specific products.

European Union regulations cover Salmonella in a wide range of products, comprising meat, cheese, butter and cream that have not undergone standard pasteurization processes, milk powder, whey powder, some ice cream and egg products, various shellfish products, ready-to-eat sprouted seeds, ready-to-eat fruit and vegetables, unpasteurized fruit and vegetable juices and infant formula. There are also EU requirements for Salmonella testing of cattle, sheep, goats, horses, poultry and pig carcases.

US food law requires Salmonella to be removed from ready-to-eat food products that are not designated to be heated before being consumed. There are also particular requirements for the labelling of eggs not handled to inactivate the pathogen and for regulation of Salmonella in foods prepared for exposed community.

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