Salmonella spp is a type of disease-causing bacteria found in the intestinal tract of humans and animals. This is the most common type of bacteria found in bacterial foodborne illness. Salmonella spp, from the Enterobacteriaceae group, mainly includes two species: salmonella enterica and salmonella bongori. The first of these is an important agent of foodborne diseases. Salmonella spp is not heat resistant and most die under normal cooking conditions.
Poor hygiene practices are causing the salmonella bacteria to spread to people's hands on the farm. Animals' feet, hair, and skin can be contaminated while walking, sitting, or lying on the floor contaminated with feces.
On the other hand, contamination may occur during the use of contaminated and improperly treated wastewater for agricultural purposes. In the food processing environment, the spread of this pathogen occurs through cross-contamination from raw food or infected food handlers.
It is especially transmitted to humans by foods of animal origin or foods of non-animal origin, which may be exposed to fecal contamination. Especially eggs, pork, poultry, milk, chocolate, fruit and vegetables are important in this regard. Salmonella spp can survive in foods for a long time.
In legal regulations, microbiological criteria are included as hygiene criteria and food safety criteria. Hygiene criteria show whether the production process operates in a hygienic way. For example, for salmonella spp, process hygiene criteria have been established in the carcasses of cattle, sheep, goats, pigs and poultry. Food safety criteria define the acceptability of a food in terms of microbiological safety. For example, food safety criteria have been established for salmonella spp in meat and meat products, dairy products, egg products, fish and seafood.
In our laboratories, "Search for Salmonella spp." is carried out in accordance with the legal regulations and standards related to TÜRKAK accreditation.
