How can you keep Salmonella from negatively impacting food safety in your restaurant? Dave Shumaker, Microbiologist
What is Salmonella? Download Chart >
The Centers for Disease Control and Prevention (CDC), defines Salmonella as follows:
One of the most common causes of food poisoning, Salmonella is a group of bacteria found in the intestinal tracts of humans and animals.
Transmitted to humans by eating foods contaminated with fecal matter, including dairy, meats, unpasteurized foods and untreated water.
Avoiding unpasteurized foods and taking proper hygiene precautions can help reduce outbreaks of Salmonella.
Source: Centers for Disease Control and Prevention (CDC) www.cdc.gov/salmonella
The Facts on Salmonella
Non-typhodial Salmonella affects approximately 1 million people each year, and while it’s typically associated with eggs and poultry, outbreaks have recently occurred in peanut butter and tomatoes. So while meat and dairy products are still the main source of contaminated foods, increasingly, outbreaks are being seen in low-moisture foods, such as nuts, spices and cake mixes.
Information About Salmonella
For over a century, Salmonella has been recognized as a dangerous pathogen. It affects around 1 million people each year, and up to 96 percent of those cases are believed to be foodborne. While some strains Salmonella are harmless – even beneficial – the strains that are indeed pathogenic can spread quickly and cause significant harm.
Source: Food Research Institute, University of Wisconsin-Madison