Salmonella primary prevention: Difference between revisions
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Latest revision as of 18:41, 18 September 2017
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Salmonellosis Microchapters |
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Diagnosis |
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Treatment |
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Case Studies |
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Salmonella primary prevention On the Web |
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American Roentgen Ray Society Images of Salmonella primary prevention |
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Risk calculators and risk factors for Salmonella primary prevention |
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
The prevention of Salmonella as a food illness involves effective sanitizing of food contact surfaces. Alcohol has proven to be an effective topical sanitizer against Salmonella. Quaternary ammonium can be used in conjunction with alcohol as a food-contact safe sanitizer with increased duration of the sanitizing action. Nonflammable Alcohol Vapor in carbon dioxide NAV-CO2 systems or sodium hypochlorite (bleach) are frequently used to sanitize surfaces to prevent Salmonella. Food containing raw eggs should be thoroughly cooked or frozen before eating.