Foods historically involved in salmonellosis outbreaks include eggs and egg products, poultry, meats, ice cream and potato salad. The microorganism has recently been involved in a number of outbreaks involving fruits and vegetables such as tomatoes, melons and spouts.
Good sanitation methods and procedures in food manufacturing plants, in restaurants and institutions serving foods and in the home are essential to eliminate salmonellosis.
Starting the production day with clean equipment and maintaining sanitary conditions during operations will help protect product from disease-causing and spoilage organisms.
This includes not only the cleaning and sanitizing of equipments and utensils, the elimination of insects and rodents and the cleaning and sanitizing of floors, walls and so on, but also the personal cleanliness of workers or those preparing and serving foods. All personnel should wash and sanitize their hands prior to handling foods once having left their working stations for any reasons.
Each food plant or food production area should develop documented cleaning procedures. These should be designed as a simple document that is given to employees to help them better understands how to effectively clean an area or piece of equipment.
How good sanitation can eliminate salmonellosis?
