Good sanitation method to eliminate salmonellosis

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.
Good sanitation method to eliminate salmonellosis

Ignorance of food handling procedures contribute to foodborne diseases

Ignorance of food handling procedures contribute to foodborne diseases
Almost all the factors that contribute to food disease result from ignorance of proper food-handling procedures or from the unwillingness of some individuals in food industries (including food processor) to comply with the basic guidelines for proper food handling. Thus foodborne diseases will continue to occur at unnecessarily high rates as long as:

• Food handlers do not employ strict sanitation in both their personal habits and in the maintenance of their work area and equipment
• Foods are not properly refrigerated
• Foods are not adequately processed
• Cross contamination situations are not avoided
• Management does not realize the importance of preventing foodborne disease

Proper food handling procedures include rather simple techniques, such as holding at specified temperatures, but they also include complex procedures, such as those for calculating processing times and predicting certain biochemical reactions that might result from processing modifications.

Ordinarily, therefore, at some level in the food processing stage, the services of a professional food technologist are required. Once a food has been properly processed, the remaining handling it undergoes does not require a professional food technologist, but it does require periodic quality control checks by personnel qualified in microbiology and sanitation.
Ignorance of food handling procedures contribute to foodborne diseases