What are the most effective strategies in controling Salmonella in food and feed products other than temperature elevation?

As we all of know there are different types of salmonella based on its spp. Generally they are consider as pathogens.Now to control these pathogens we should know the origin or source of these pathogen. Usually they are associated with poultry ( including aves)and animals.( including humans pest and pets)

Since we know the source of origin, now we need to monitor these things to avoid possibilities of cross contamination.

the following preventive methods can be followed:

1. Integrated pest management in the premise.

2.Implementing Strict personal hygiene policy.

3. Monitoring the staff health status to make sure no one is carrier for salmonella.

4. Microbiological analysis of raw materials at the time of receiving.(Include food and packaging materials)

5. Regularly monitoring quality of the water used in the premise.

6. validating the sSOP( sanitation) and evaluating the cleaning chemicals coefficient test against the salmonella.

Thanks

 

 

Multiple intervention strategies are needed to address salmonella throughout processing. Current strategies include physical and chemical interventions or a combination of the two. Good environmental stewardship would suggest that chemical use be minimised by implementing further physical intervention strategies. Their application needs to begin early in the process. Some of the first areas to consider are flock scheduling and cooling sheds.