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首页> 外文期刊>Food Protection Trends >Control of Salmonella in Low-moisture Foods II: Hygiene Practices to Minimize Salmonella Contamination and Growth
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Control of Salmonella in Low-moisture Foods II: Hygiene Practices to Minimize Salmonella Contamination and Growth

机译：低水分食品中沙门氏菌的控制II：减少沙门氏菌污染和生长的卫生实践

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摘要

Although low-moisture food products do not support Salmonella growth, the presence of low numbers of Salmonella can still cause illness. Therefore, the presence of the organism in low-moisture ready-to-eat foods must be prevented; To address the needfor industrywide guidance, the Grocery Manufacturers Association formed a Salmonella Control Task Force to develop guidance on the control of Salmonella when manufacturing low-moisture foods. Two of the control elements, preventing ingress or spread in afacility and controlling raw materials and Incoming ingredients, were described in a previous paper. Here we focus on stringent hygiene practices in the Primary Salmonella Control Area, including control of movement of personnel and material; hygienic design principles, with particular attention given to ensuring that moisture can be excluded from the processing environment; and preventing growth in the facility by control of moisture, which is critically important in preventing Salmonella contamination of low-moisture products.
机译：尽管低水分食品不支持沙门氏菌的生长，但沙门氏菌数量少仍会引起疾病。因此，必须防止低水分即食食品中存在这种生物。为了满足整个行业的指导需求，食品杂货制造商协会成立了沙门氏菌控制工作组，以制定生产低水分食品时沙门氏菌控制的指南。先前的论文中描述了两个控制要素，即防止设施进入或扩散以及控制原材料和进料。在这里，我们重点关注沙门氏菌主要控制区的严格卫生习惯，包括人员和物料的流动控制;卫生设计原则，尤其要注意确保将水分排除在加工环境之外;以及通过控制水分来防止设施内的生长，这对于防止沙门氏菌污染低水分产品至关重要。

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