Featured
- Get link
- X
- Other Apps
Why Are There So Many Salmonella Recalls?
If it seems like every week you’re reading about a food recall due to a salmonella outbreak, well, that’s because you are. In July and August alone, there have been recalls of blueberries, raw carrots, frozen breaded chicken products, frozen cooked shrimp, dry spice blends, and packaged salad greens, all due to salmonella outbreaks. These recalls are covered widely and frequently but rarely do we hear how we’ve gotten to this point...and where we go from here. How does salmonella get into McCormick seasoning blends? Why is chicken so often the culprit? Does cooking get rid of salmonella? I spoke with several food safety experts about how we’ve gotten to the point of weekly recalls and what this means for the future of food production.
What Is Salmonella?
Salmonella is a naturally occurring bacteria commonly found in birds, such as chickens. It’s similar to the gut bacteria that humans naturally have. It is not inherently dangerous to birds or humans, but it can spread easily when anyone handling food or produce does not practice proper hygiene or safe cooking practices, which leads to the severe illnesses that we so often hear about. By definition, salmonella is a group of bacteria called salmonellosis that can cause gastrointestinal illness and fever, according to the Food and Drug Administration (FDA). There are over 2,000 strains of salmonella that are named based on where they were discovered.
* This article was originally published here
- Get link
- X
- Other Apps
Popular Posts
Interparfums FY 2022: record earnings as operating profit soars 33 percent
- Get link
- X
- Other Apps
Comments
Post a Comment