The influence of salmonella in the food industry

Let’s talk about salmonella It is necessary to talk about some generalities related to the characteristics of this pathogen. So far, more than two thousand five hundred sero varieties have been identified through a classification designed and calculated according to characteristics where two very broad groups can be defined:

  • Salmonella Enterica
  • Salmonella Bongori

Salmonella is a bacillus which belongs to the family of enterobacteria, genus Salmonella and which is in terms of oxygen demand anaerobic microorganism facultative, that is, in principle aerobic with the benefit for the pathogen itself from developing in environments that had certain limitations in the availability of oxygen.

It should be noted that salmonella is not a spore-forming microorganism. Some serotypes of salmonella infect only humans, to name just a few. salmonella typewhich causes typhoid and salmonella for typhoid are part of this type of salmonella.

Salmonella and its spread

Salmonella growth can vary depending on the type of acid and the PH associated with the acid used. This pathogen is one of those microorganisms that have a very high rate of reproduction. Talk about growth bacteriait is necessary to understand that 15 to 20 minutes could be enough to double your population.

But this happens when the temperature is high, i.e. when it exceeds 20 degrees Celsius. But this accelerated development is more significant when the temperature reaches 30 degrees Celsius.

During webinar: “Salmonella, a living pathogen around the world”food microbiologist in HONEST, CONGRATULATIONS Mexico, Sonia Jaimes Suárez, explained that “The pathogen is sensitive to acidic pH. However, it has been shown that there are some strains that can show mechanisms of adaptation to acidic conditions. For example, strains that reach or are in the digestive tract and are capable of reaching the stomach can withstand such acidic conditions with a pH of 1.5 or 2.5.

The importance of hygiene as prevention

According to the microbiologist, it is vital to have appropriate hygiene practices to avoid contamination of food as well as animal products, in this case, the existence of appropriate conditions on the farm to avoid spread. In this sense, it will be crucial to understand the importance of starting from hygiene checks at the primary level to ensure better containment of pathogens in these stages of transformation at the industrial level.

On the other hand, ensure that the staff within supply chain continue with good hygiene practices, have rigorous control in manufacturing processes, as well as avoid water contamination at all costs, as this could be a major trigger pollution and possible infections of players within the supply chain such as:

  • staff
  • animals
  • fruits and vegetables

You may be interested in: 3M Petrifilm Salmonella System Launched


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