Salmonella

Nontyphoidal salmonellosis is described as a leading cause of foodborne illness in the United States (42), and in the mid-1990s, dry-cured sausages also caused outbreaks. In 1995, illness could be associated to consumption of Lebanon bologna, a semidry sausage, contaminated with S. ty-phimurium. In recent years, focus is more and more on phage type 104 strains of Salmonella, as they display a multiple resistance to antibiotics leading to increased hospitalization and increased mortality rate (43). To minimize the health hazard of S. typhimurium DT104 in dry-cured sausages in the United States, a more frequent sampling plan has been implemented for manufacturing plants not complying to the 5D-log reduction processes, described for E. coli 0157:H7. S. typhimurium DT104 is more sensitive to manufacturing and storage conditions than E. coli 0157:H7, but it is noteworthy that manufacturing of pep-peroni is reported to result only in a 3D-log reduction (43). The survival is better in chill rooms than at ambient temperature.

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

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