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Hygiene Food Safety
Newsletter February 2018

The largest Listeriosis Outbreak in Recorded History - Read Now

Why are Salmonella species very similar to those of E.coli?

Salmonella species are very similar to those of E.coli, in fact E.coli can be considered the big brother of Salmonella, in that E.coli is a lot hardier in that it is able to survive harsher conditions meaning, higher temperatures, certain chemicals and less moisture. In addition what we say is if there is E.coli present, you probably have Salmonella as well.

 

We generally expect E.coli to be present in red meats, and Salmonella in chicken. But E.coli also occurs in chicken, and fruits and vegetables. So focusing on eradicating E.coli, will address Salmonella as well.

Over the years, more and more research has been done on several different types of bacteria that are different from E.coli and S.aureus that can also cause food poisoning.

 

 

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What is Listeria and how does it cause food poisoning?

 

Listeria species are most infamous for surviving and even growing well in refrigeration temperature ranges. And affect foods such as dairy, processed meats as well as seafood. This bacteria can also survive in oxygen poor conditions, meaning even vacuum packed foods are not free from concerns.

This Listeria monocytogenes is known as an opportunistic pathogen, meaning those that are already ill or have a low immune system are mostly likely to suffer from infection.

Listeria monocytogenes a foodborne illness causing bacteria. The disease is known as Listeriosis. Listeria monocytogenes is often isolated in cattle, sheep, and fowl, and is also found in dairy products, fruits, and vegetables.

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The Food Safety Pillars : 2nd Edition

The 2nd edition of this paperback book includes updates on the procedures for cleaning & sanitising for clean-as-you-go as well as for the cutting board procedures.
 
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