Salmonella in food; Contamination, Food Safety Regulations, and Emerging Methods for Protection – Biological Times

Salmonella in food; Contamination, Food Safety Regulations, and Emerging Methods for Protection

Publication Date : 07/01/2024

Author(s) :

Abdul Samad, Rameen Atique , Areesha Naveed , Javeria Sharif , Hafiza Arshi Saeed, Ayesha Haidar.

Volume/Issue :
Volume 2
Issue 12
(01 - 2024)

Abstract :

This abstract is a summary of contamination and the presence of Salmonella in various food products. Salmonella poses a major concern to public health as it causes foodborne diseases. Salmonella is a gram-negative bacterium that causes salmonellosis. This pathogenic bacterium is normally present in raw meat, eggs, unpasteurized milk, and other food products. Salmonella induces contamination in food during production, refining, handling, and storing. Insufficient hygiene, cross-contamination, and improper cooking of food leads to the stretch of Salmonella. These foodborne pathogens can easily transmit through polluted food or water, entering the host through the fecal-oral route and residing in the small intestine where they can cause infection. The infection leads to the symptoms of nausea, diarrhea, abdominal pain, fever, and vomiting. To prevent the growth and accumulation of Salmonella, food safety guidelines are encouraged that minimize contamination by proper handling and cooking of food. Several strains of Salmonella have become tenacious in the environment, so new technologies have materialized for its control. These techniques include mainly bacteriophage therapy and high-pressure processing. Additionally, prebiotics, probiotics, phytobiotics, and antibiotics are used as conceivable sources to inhibit Salmonella in food products. Due to the excessive use of antibiotics against Salmonella species, they have become multiple drug-resistant bacteria. To mitigate the hazard of Salmonella contamination, the public should be aware of it and practice good hygienic measures. Food protection laws should be regulated to execute good agricultural methods, accurate storage and carrier of food derivatives. These strategies help us lessen bacterial pathogens’ (Salmonella). Besides this, many alternative techniques contribute to the steady investigation to control Salmonella and amplify food safety globally.

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