Sources: Eggs, poultry, meat and meat products are the most common sources of Salmonella and the disease they cause, Salmonellas.  The increase of mass food production has facilitated the increase of cases of this disease.

 Symptoms: Symptoms associated with this bacteria occur anytime from 6-72 hours after ingestion, usually between 18-36 hours.  Symptoms include: abdominal pain, diarrhea, chills, vomiting and nausea.

Control of Transmission: Adequate cooking and holding temperatures will destroy and slow the growth of this organism.  The best precaution is to prevent contamination in the first place.  The use of a HACCP program and good sanitation practices will prevent the occurrence of food borne illness from this and other disease causing organisms.

Let us help you set up a cost effective Quality Control Program using employee training and microbial testing.  Or - we can become your Quality Control Department

HACCP is a way of thinking that treats food handling as a continuous process.  It is a sanitation program that sees food production as a continuous system from harvest to the consumer's table.  This program.......... click here to learn more!