Foodborne contamination is not only harmful to the health of consumers. The outbreak of foodborne diseases can also lead to economic los-

ses such as medical expenses, production losses, and product recalls. Reducing foodborne contamination can reduce economic losses and 

improve corporate benefits. Common foodborne diseases include salmonellosis, E. coli infection, norovirus infection, etc.

On August 14, 2024, the Netherlands notified Ireland through RASFF that its exported infant formula milk powder was unqualified. On Augu-

st 20, 2024, Germany notified its exported roasted cocoa beans through RASFF that it was unqualified. The specific manifestation of unqual-

ified is the detection of salmonella in food.

1. Raw materials:

Poultry: Raw poultry, including chickens, turkeys and other poultry, is a common source of salmonella. The bacteria can reside in the intestin-

es of these animals and can easily contaminate meat during processing.

Eggs: Salmonella can be found in the shells and contents of eggs, especially if they are not handled or cooked properly.

Meat: Raw meat, such as beef, pork, and lamb, can also be contaminated with Salmonella.

Produce: Although less common, Salmonella can contaminate fruits and vegetables through contact with contaminated water, soil, or animal 

feces.

2. Environmental contamination:

Equipment: Food processing equipment, including cutting boards, knives, slicers, grinders, conveyor belts, and mixing bowls, can become c-

ontaminated with Salmonella if not properly cleaned and disinfected.

Surfaces: Work surfaces, floors, walls, drains, and even packaging materials can harbor Salmonella if not cleaned and disinfected regularly.

Water: Contaminated water used to wash ingredients, clean equipment, or cool products can introduce Salmonella into the food processing 

environment.

Air: Salmonella can be spread through the air, especially in areas with dust or where raw meat is being processed.

3. Personnel Hygiene:

Unwashed Hands: Employees who handle raw materials or food contact surfaces can transfer Salmonella to food if they do not wash their h-

ands thoroughly.

Contaminated Clothing: Employees'clothing, especially those that have touched raw materials or contaminated surfaces, can carry and spre-

ad Salmonella to food.

Improper Handwashing Techniques: Even if employees wash their hands, improper techniques (such as not using soap or not washing hand-

s long enough) can leave bacteria behind.

4. Cross-Contamination:

Raw and Cooked Foods: Separating raw and cooked foods is critical to preventing cross-contamination. Salmonella can spread if raw meat 

comes in contact with cooked food.

Equipment and Surfaces: Using separate equipment and surfaces for raw and cooked foods is critical to preventing cross-contamination.
Storage and Transport: Proper storage and transport of food can help prevent cross-contamination.

5. Inadequate Cooking Temperatures:

Undercooked Foods: Salmonella can survive in foods that are not cooked to safe internal temperatures. This is especially true for poultry, eg-

gs, and meat.

6. Improper Cooling and Storage:
Temperature Abuse: Food not stored at the correct temperature can allow Salmonella to multiply and increase the risk of foodborne illness.
Improper Storage: Storing cooked food together with raw food can lead to cross contamination.

Understanding these sources of Salmonella contamination is critical for food plants to implement effective preventive measures and ensure t-

he safety of their products.

How to Prevent Salmonella Contamination from Personnel Hygiene, Air Hygiene 

and Environmental Hygiene?

Preventing Salmonella contamination requires a multi-pronged approach that addresses personnel hygiene, environmental hygiene, and air 

hygiene.

1. Personnel Hygiene

Handwashing: Implement strict handwashing protocols for all employees, especially before and after handling food, using the restroom, or 

touching contaminated surfaces.

Handwashing Techniques: Train employees on proper handwashing techniques, including using soap, washing hands for at least 20 seconds

, and drying hands thoroughly.

For this point, food plants may consider introducing hand hygiene facilities that can wash, dry, and disinfect hands at the same time or perso-

nnel hygiene cleaning stations that can complete cleaning and sanitation of hand and foot at the same time.

   

Gloves: Use disposable gloves when handling raw materials or food contact surfaces.

Protective Clothing: Provide employees with clean, appropriate work clothing, including hairnets, aprons, and gloves to minimize clothing co-

ntamination.

Training: Provide all employees with comprehensive training on food safety practices, including proper hand washing, equipment sanitation, 

and cross-contamination prevention.

Health Monitoring: Encourage employees to report any illness or symptoms of foodborne illness to prevent the spread of Salmonella.

2. Environmental Open Plant Hygiene:

Cleaning and Sanitizing: Implement a strict cleaning and sanitizing protocol for all surfaces, equipment, and tools. This includes regular clea-

ning of floors, walls, drains, and food contact surfaces.

All surfaces and processing equipment can be cleaned and disinfected after the shift by using the open plant foam cleaning machines.

   

Disinfectants: Use an appropriate disinfectant that is effective against Salmonella. Follow the manufacturer's dilution and use instructions.

Temperature Control: Maintain proper temperature control in food storage areas to prevent the growth of Salmonella.

Pest Control: Implement a comprehensive pest control program to eliminate rodents and insects that may carry Salmonella.

3. Air Hygiene:

Ventilation: Ensure that food processing areas, especially those where raw meat is handled, are well ventilated. This helps remove pollutants

from the air and reduces dust accumulation.

Air Filtration: Install high-efficiency particulate air (HEPA) filters in ventilation systems to capture airborne bacteria, including Salmonella.

Air Disinfection: Consider using a UV air disinfector to kill airborne bacteria, especially in areas where raw materials are processed or stored.

Air disinfection can be done with a wall-mounted or ceiling-mounted air disinfection machine that combines UV and ozone functions. Use UV

disinfection during the shift and ozone mode disinfection after the shift when no one is around, for 24-hour continuous disinfection.

  

Dust Removal: Clean and dust surfaces, equipment, and floors regularly to minimize dust that may carry Salmonella.

Other Tips:

Separation: Strictly separate raw and cooked foods and use dedicated equipment and surfaces.

Temperature Control: Cook food to safe internal temperatures to kill Salmonella.

Storage: Store food properly to maintain proper temperatures and prevent cross contamination.

Regular Monitoring: Monitor the effectiveness of sanitation practices and food safety procedures through regular inspections, testing, and re-

cords.

By implementing these measures, food facilities can significantly reduce the risk of Salmonella contamination and ensure the safety of their 

products. Remember, a comprehensive and consistent approach to sanitation is essential to preventing foodborne illness and protecting pub-

lic health.

Prev: Does air quality in food factories affect food quality? Next: How to choose the suitable foam cleaning machine for a food factory?