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The Microbiological Control of Salmonellae in Processed Foods

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Food and Health: Science and Technology

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Abstract

Food-borne salmonellosis continues to be a significant world-wide problem with little epidemiological evidence to suggest decreasing incidence. Many outbreaks result from mass catering or domestic malpractice but a substantial proportion (around 20 %) involves a variety of processed food products, particularly those of animal origin. The implication of salmonellae in processed foods is considered with reference to contamination of incoming raw materials and outgoing products, adequacy of processes designed to destroy salmonellae and environmental conditions which permit multiplication of salmonellae. Logically, the most effective control of salmonellosis should be at source and considerable improvements can be achieved but practical and economic limitations dictate that bactericidal processing and subsequent hygienic handling remain our major protective measures. Recent developments concerning the detection of injured salmonellae in foods, however, appear to suggest a need to re-appraise the effectiveness of some supposedly bactericidal processes.

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  1. National College of Food Technology, University of Reading, Weybridge, Surrey, UK

    R. Davies

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G. G. Birch K. J. Parker

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Davies, R. (1980). The Microbiological Control of Salmonellae in Processed Foods. In: Birch, G.G., Parker, K.J. (eds) Food and Health: Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-8718-0_7

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  • DOI: https://doi.org/10.1007/978-94-009-8718-0_7

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