Salmonella
Comprehensive insights on Salmonella: foundational knowledge, causes of outbreaks, food safety measures, and latest research updates. A valuable resource for food quality control professionals and researchers.
Peanut Butter and Salmonella: Key Lessons from Foodborne Illness Cases
Peanut butter, with a water activity level of 0.35 or less, is generally an unlikely environment for bacterial growth. Hence, it was not traditionally seen as a food prone to bacterial food poisoning. However, from 2006 to 2012, the United States experienced three major Salmonella outbreaks linked to peanut butter. At the time, President Obama appeared on NBC and made critical remarks about the FDA. This article presents an example of a study analysing the causes of one of these outbreaks.
Comprehensive Guide to Salmonella: Understanding Types, Risks, and Food Safety Measures
Salmonella is a bacterium known for causing food poisoning worldwide, but it also has more severe strains that can lead to life-threatening infections. In this article, we explore Salmonella's characteristics, from its habitats and survival traits to its types—those responsible for food poisoning and those that spread through person-to-person transmission. We'll also cover critical aspects of Salmonella's serotype notation, contamination in raw chicken, the latest global regulations, risks associated with eggs, and its unique resilience to drying. Whether you're a food industry professional or a curious reader, this guide provides valuable insights into preventing and managing Salmonella-related risks.