In spite of efforts to improve the general standards of food hygiene, surveillance from many countries indicate an increase in salmonellosis.
Epidemiologic data clearly indicate that on a worldwide basis, the major sources of the Salmonella problem are contamination of raw animal products and mishandling of these products during preparations.
Reduction of the incidence of Salmonella contamination of foods requires number of approaches to the problem, beginning at the farm and going right through to the kitchen.
Foodborne salmonellosis problem can be solved by one of three undertakings:
- Eradicate salmonellae from feed, farm environments and animals
- Eliminate salmonellae from the raw foods of animal origin by pasteurization, through cooking or by radicidation (pasteurization by irradiation)
- Educate people to the dangers of salmonellosis, the sources of salmonellae and the ways to prevent transmission of disease-producing quantities of salmonellae in foods that are prepared in food processing plants, food service establishments, and in home kitchens.
Control measures of Salmonella
