文章基本信息

标题：Salmonella, Food Safety and Food Handling Practices
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作者：Olugbenga Ehuwa ; Amit K. Jaiswal ; Swarna Jaiswal 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：5
页码：907
DOI：10.3390/foods10050907
出版社：MDPI Publishing
摘要：Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.
关键词：food safety; food handling; food hygiene; Salmonella ; Salmonellosis; foodborne illness food safety ; food handling ; food hygiene ; Salmonella ; Salmonellosis ; foodborne illness