WHAT THE SANITARIAN SHOULD KNOW ABOUT STAPHYLOCOCCI AND SALMONELLAE IN NON-DAIRY PRODUCTS.

Abstract

After a review of the nature of salmonellae, including data on the survival of these organisms under both natural and food processing conditions, the epidemiology of salmonellosis is discussed. Salmonellosis caused by salmonellae other than Salmonella typhi and Salmonella paratyphi A, B, and C are considered zoonoses, diseases or infections transmitted between vertebrate animals and man. This transmission is seldom direct, but usually occurs from the consumption of foods of animal origin. However, other products such as soya milk, yeast, coconut, cottonseed protein, and carmine dye have been, incriminated in outbreaks. A number of circumstances must be fulfilled for foodborne salmonellosis outbreaks to occur; these include: a reservoir for the infectious agent, a mode of dissemination of the organism, contamination of a food capable of supporting bacterial growth, enough time at a temperature suitable for bacterial growth, and ingestion of sufficient organisms by susceptible hosts. Control measures must be based on these circumstances. Principles of control, therefore, include limitation of contamination, inhibition of growth, and destruction of the organism. Control of salmonellosis must be aimed at feed ingredient and feed manufacturing plants, farms, hatcheries, animal-transporting and holding facilities, abattoirs, and food processing plants as well as places where food is prepared.