Salmonella is the highest reported foodborne illness reported in the United States according to the U.S. Department of Agriculture (USDA). And in the past 25 years, salmonella has increased in incidence with an estimated 1.4 million human illnesses and 400 deaths a year.
With the growing number of Salmonella outbreaks in recent years, food processing handlers for high-risk foods, such as eggs and raw meat, controlling the salmonella pathogen needs to be a top priority. If you work with high-risk food products, here are some key facts about preventing salmonella through vigorous product safety and microbiological testing for salmonella. Click To Tweet
Controlling Salmonella Pathogens
Controlling salmonella has been challenging due to the fact that the salmonella family contains over 2,300 serotypes of bacteria, with more than 230 of those found commonly in food. This can make it complicated to track the bacteria without proper testing and monitoring.
Food Safety Inspections
In order to reduce the number of salmonella outbreaks, the USDA is focusing on gaining greater control with science-based inspection systems. The USDA’s Food Safety and Inspection System (FSIS) requires meat and poultry samples to be tested to identify harmful and deadly pathogens, like salmonella. This testing, conducted through the FDA’s Hazard Analysis and Critical Control Point (HACCP) helps reduce bacterial levels through setting national testing and performance standards.
Microbial Testing for Salmonella
Microbiological food testing needs to be a critical component for all food processing facilities. Testing is the number one way to help support and ensure food safety measures are effective. Because of the diversity of the Salmonella genus, and the trickiness of detecting it in high-burden foods, microbial testing is the sure way of keeping your food processing facility free from the diverse strains of bacteria during the production process.
ProTip: Through microbiological testing for salmonella, your food processing plant can be sure to maintain high standards and reduce contamination of high-risk foods.
Maintaining Food Safety Standards
Maintaining high food safety standards can help you reduce food cost loss and ensures your food processing plant can identify and prevent salmonella bacterial outbreaks in high-risk foods.
Contact us to learn more information about microbiological testing for Salmonella in your food processing facility.