Eliminate salmonella by cooking method

Salmonellosis is a foodborne disease caused by the consumption of contaminated food by Salmonella species. Salmonella is a well-documented pathogen known to occur in a wide range of foods, especially poultry products.

The poultry and poultry products are often contaminated with potential pathogenic bacteria if proper hygienic practices are not followed at during processing, preparation and storage of chicken products, subsequently they become significant source of foodborne diseases.

Salmonella is often spread when we eat poorly cooked foods. Raw or undercooked eggs, meat and poultry are particularly high risk foods. Thoroughly cooking food will kill Salmonella.

Although the presence of Salmonella in poultry is relatively common, poultry can be safely consumed when it is cooked to a safe internal endpoint temperature.

Where possible, foods (poultry stuffing, etc.) should be cooked to temperatures (at least 65.6 ° C) at which it can be assumed that all Salmonella bacteria have been destroyed.
Eliminate salmonella by cooking method

Destruction of Salmonella by heat

Heating process are widely used in the food industry to enhance product quality and safety. Destruction of Salmonella by heat, it should be explained that as they are heated and a temperature is reached at which they are destroyed, they are not all destroyed at once.

Large numbers are destroyed when the heat is first applied, but the death rate quickly drops.

For instance , if at 48.9 degree C, 90% of the organisms would be destroyed in a period of 5 minutes, it would take 10 minutes to kill 99% of the organisms, 15 minutes to kill 99.9% of the organisms and so on.

Salmonella is not a spore forming organism. It is not, therefore, a heating resistant organism; pasteurization and equivalent heat treatments will destroy the organism under normal circumstances.

It should be noted that if some of these Salmonella organisms in foods survive whatever heating they receive during coking, and the food is thereafter held at temperatures at which they will grow 6.7-43.3 degree C, especially at room temperature, the organisms may grow again to large numbers.

When heating foods, it is important that all parts of the foods satisfy this temperature time requirements.

Some types of cooking is not sufficient to destroy all Salmonella bacteria that may be present in foods. Examples of cooked foods in which these organisms may survive are scrambled, boiled, or fried eggs, meringue, turkey stiffing , oyster stew, steamed clams, and some meat dishes.

Salmonella are more heat resistant in yolk than in whole egg due to the lower pH an higher total solids content in the yolk.
Destruction of Salmonella by heat