Emergency Pathogen Control – Salmonella
Factory Clean
Targeting Salmonella
Contact our emergency cleaning team by emailing [email protected].
Bacillus cereus is a spore forming bacterium that produces toxins that cause vomiting or diarrhoea. Symptoms are generally mild and short-lived (up to 24 hours). B. cereus is commonly found in the environment (e.g. soil) as well as a variety of foods. Spores are able to survive harsh environments including normal cooking temperatures.
Role in Food Processing
Salmonella is found in the intestinal tract of animals such as birds, reptiles, farm animals, humans and occasionally insects. As intestinal forms, they may also be found in (polluted) water.
Salmonella often spread through a population by contact between population and carriers. Carriers (humans and animals) shed salmonella through faeces, without showing any signs or symptoms of the disease.
Salmonella is often a contaminant in animal feeds.
Beef products were responsible for 9.7% of outbreaks of Salmonella food poisoning in a 15 year period in USA.
The four clinical types associated with Salmonella are;
Gastroenteritis
Septicaemia
Enteric fever
Carrier stage- may excrete bacteria for up to 1 year following remission
- pH: 4.0 – 8.9 Optimum 6.2 – 7.2
- Temperature: Minimum 5oC, Optimum Growth 20oC to 45oC
- Most strains contain
Found in intestinal tract of humans and other animals.
Also found in soils, water.
Screen staff to identify carriers. Check any staff with recent case of diarrhea.
Thoroughly clean and sanitise receiving area and transport crates / lugs.
Check crates for biofilm, cleanliness, sanitation and rotation.
Check hand washing – see S.Aureus.
Pay particular attention to slaughter areas, evisceration and offal areas.
Minimise cross contamination by enforcing colour coding, if applicable.
Acid Wash – This should be used in all cases of Pathogen or high bacterial counts.
It removes scale, which is a base for biofilms.
It will aid removal of biofilms.
The acidic environment will at least inhibit, if not halt the growth of bacteria.
If followed by standard alkaline wash, the resultant pH shock will again kill off most bacteria, and at least severely inhibit growth.
The alternative sanitizer (prescribed as part of acid wash), will at least inhibit, if not halt the growth of bacteria.
Monitoring
Monitor movement of staff and materials between slaughter and other departments.Monitor receiving area and transport crates / lugs.
Monitor crates and lugs with extra swabbing.
Review production facility swab results.
Reference
Modern Food Microbiology
Staph. Aureus – for hand washing guide.