Ecolab Experts on Microbes - Salmonella
In this video, Oriana Leishman, Ph.D., MPH, Ecolab Research, Development & Engineering program leader for Food, Protein and Personal Care, explains correct monitoring and control of Salmonella.
Salmonella are a group of bacteria that can cause diarrheal illness, salmonellosis, in people. This constitutes a major public health burden and represents a significant cost to society in many countries. Salmonella inhabit the gastrointestinal tract of many types of animals, and the organism can be associated with animal feces. According to an estimate from the Centers for Disease Control and Prevention, one million cases of foodborne salmonellosis occur each year in the United States. The USDA has estimated healthcare costs associated with Salmonella to be approximately $3.7 billion.
Control of Salmonella focuses on adequate cooking of potentially contaminated foods. Cross-contamination control also is essential for cooked and ready-to-eat foods. Sanitary practices and adequate hand washing are critical in this area. Good Agricultural Practices are also essential for produce safety. The bacterium can grow in temperatures ranging from 7 to 46°C and can survive for extended periods of time in low water activity and ready-to-eat foods. Foodborne illnesses, such as Salmonella, are a growing public health problem.
From helping to prevent cross-contamination in food processing facilities to providing sanitation and hand hygiene programs for restaurant employees, Ecolab is a global leader in keeping food safe.
