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Thursday, July 25, 2013

The bacterium Salmonella and its impact on food


The Salmonella is a kind asporogenous bacteria belonging to the family Enterobacteriaceae. The occurrence of Salmonella was first discovered in cattle and spread to other animals from garbage and sewage. Salmonella bacteria are part of the microbial flora of the gut and feces of animals and humans. Often found in animals, especially in poultry and pigs. Environmental sources of the organism include water, soil, insects, the surfaces of the kitchens and processing plants and animal feces. The weak point of Salmonella are temperatures above 70oC. But effectively withstand the low temperatures and for this reason it is resistant to cooling and freezing. Certainly some cells are destroyed in the freezer, but nevertheless remains a significant number of cells able to contaminate the food after defrosting.
Foods that are sources of Salmonella are eggs, pasta, poultry, sauces, cakes, dairy products, fish, shrimp, frog legs, fresh meats, salad dressing, sauces, spices, the coconuts, and cocoa desserts, cream, chocolate, unwashed vegetables, peanut butter and dry gelatin.
To reduce Salmonella in the diet should be followed some basic rules such as good hand washing before cooking, cook food in sufficient time so that the center of the food temperature to rise above 70 degrees Celsius for at least 15 seconds and used pasteurized eggs. Finally you need to restaurants cooks use gloves when you need to catch raw foods.
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