Preventing Salmonella in Food Manufacturing

Salmonella, one of the most common foodborne illnesses, poses a significant threat to both public health and the food manufacturing industry. With millions of illnesses and thousands of deaths attributed to Salmonella each year, it is crucial for food processing facilities to implement robust prevention strategies. This comprehensive guide explores what Salmonella is, its dangers, and the best practices to prevent its spread in food manufacturing. We will also explore how advanced technologies like AirROS surface and air purification system can further enhance Salmonella prevention efforts.

What is Salmonella? Understanding the Dangerous Foodborne Pathogen

Salmonella is a group of bacteria responsible for more hospitalizations and deaths than any other foodborne microorganism. It originates in animals such as poultry, pigs, and cattle, and can be transmitted through the entire farm-to-fork supply chain. The infection can cause various illnesses, including salmonellosis, typhoid fever, paratyphoid fever, acute gastroenteritis, bacteremia, meningitis, osteomyelitis, and septic arthritis.

The dangers of Salmonella lie in its resilience. It can survive at wide pH and temperature ranges, and even remain dormant on surfaces and in foods, including dried grains. A single cell of Salmonella can cause illness, particularly in at-risk individuals such as the elderly, young, pregnant, or those with weakened immune systems. There are no acceptable levels of Salmonella contamination in food products.

Preventing Salmonella in Food Manufacturing: Key Strategies

  1. Sanitary Design:

Adopting sanitary design practices is crucial to reduce the risk of contamination in food processing facilities. Ensure that all surfaces are accessible for cleaning, avoid right angles on equipment installations, and ensure continuous welding with no indents or imperfections.

  1. Drainage Design:

Effective drainage plays a significant role in mitigating hazards from the external environment and maintaining a safe and hygienic operation internally. Install removable covers for drains to facilitate frequent cleaning and sanitizing.

  1. Doorway Sanitization:

Employee movement is a primary vector for spreading microbes. Install a doorway sanitizing system to ensure a fixed and consistent application of sanitizers, removing the onus from individuals.

  1. AirROS Surface Sanitization:

AirROS is great for sanitizing surfaces and hard to reach areas 24/7.

  1. Disinfectant (Sanitizer) Rotation:

Rotate disinfectants to prevent the development of microbial resistance. Altering the microenvironment will reduce the formation of Salmonella biofilms.

  1. Comprehensive Employee Training:

Train all employees on proper cleaning and sanitizing procedures, handwashing, and contamination prevention. Supervisors should regularly check for adherence to procedures.

  1. Hazard Analysis and Critical Control Points Plan (HACCP):

Develop a detailed HACCP plan outlining specific approaches to prevent Salmonella contamination throughout the production process.

AirROS Surface and Air Purification System: Enhancing Salmonella Prevention

Incorporating advanced technologies like AirROS surface and air purification system can provide an additional layer of protection against Salmonella in food manufacturing facilities. AirROS utilizes non-thermal plasma to generate Reactive Oxygen Species (ROS), effectively eliminating harmful microorganisms from the air.

common microbes in food processing

The Benefits of AirROS in Food Manufacturing

  1. Continuous Air Sanitization: AirROS provides continuous air purification, reducing the risk of airborne microbial contamination in the production environment.
  2. Surface Sanitation: The diffused purified air contains longer-lived ROS that further sanitize surfaces, ensuring comprehensive protection against Salmonella.
  3. Dynamic Control: The AirROS controller allows for dynamic adjustments, enabling customized power output and sanitation levels as per specific needs and conditions.
  4. Energy Efficiency: The ability to adjust power output optimizes energy usage, contributing to cost savings and environmental sustainability.

Salmonella poses a significant threat to food manufacturing, with millions of illnesses and thousands of deaths reported annually. By adopting robust prevention strategies such as sanitary design, effective drainage, and comprehensive employee training, facilities can significantly reduce the risk of Salmonella contamination. Furthermore, advanced technologies like AirROS surface and air purification system provide an additional layer of protection, enhancing the overall safety and quality of food production. If you would like to learn more about AirROS feel free to fill out our form or book a call.

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