What practice can reduce Salmonella spp. in poultry to safe levels?
To protect against Salmonella infection heating food to an internal temperature of 75 °C ( 167 °F) is recommended. Salmonella species can be found in the digestive tracts of …
Salmonella is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae.The two species of Salmonella are Salmonella enterica and Salmonella bongori. S. enterica is the type species and is further divided into six subspecies that include over 2 600 serotypes. Salmonella was named after Daniel Elmer Salmon (1850–1914) an American veterinary …
Salmonellosis - Wikipedia
Salmonellosis - Wikipedia
Food must be cooked to 145–165 °F (63–74 °C) and liquids such as soups or gravies should be boiled when reheating. Freezing kills some Salmonella but it is not sufficient to reliably reduce them below infectious levels. While Salmonella is usually heat-sensitive it acquires heat-resistance in high-fat environments such as peanut butter.
Food safety is used as a scientific discipline describing handling preparation and storage of food in ways that prevent food-borne illness.The occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards.
Tue Apr 03 2001 14:30:00 GMT-0400 (Eastern Daylight Time) · Definition " Poultry " is a term used for any kind of domesticated bird captive-raised for its utility and t...
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