Salmonella primary prevention

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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.

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