Salmonella spp. Detection: Microbiological Testing for Food Safety

Importance of Looking for Salmonella spp.

Salmonella is an important genus of pathogenic bacteria that can cause foodborne illness. Salmonella spp. is one of the main causes of foodborne illness worldwide and can be found in food products such as meat, milk, eggs, vegetables and fruits.

Salmonella spp. What is it?

Salmonella spp. is a genus of enteric bacteria and includes two main species that can infect humans: Salmonella enterica and Salmonella bongori. The most important species for humans is Salmonella enterica. This species is one of the most common causative agents of foodborne diseases. They areaerobic, gram-negative, rod-shaped bacteria. They multiply at temperatures around 37°C.

Salmonella infections usually manifest as food poisoning and can cause the following symptoms

• Nausea
• Vomiting
• Abdominal pain
• Diarrhea
• Fire

Salmonella is usually transmitted by the fecal-oral route. The bacteria can be transmitted through contaminated water, inadequately cooked food, contaminated hands or surfaces. Animal products such asmeat, eggs, dairy products and seafood are the food groups where Salmonella is most commonly found.

Why is it important to look for Salmonella spp.?

• Food Safety: Salmonella spp. pose a serious threat to human health. Foodborne salmonella infections can have more serious consequences, especially in individuals with weakened immune systems (elderly, children, pregnant women, those with chronic diseases). Detection of Salmonella in food production processes is essential for food safety and hygiene control. High bacterial counts indicate that fresh food products have been processed and stored in unhygienic conditions.
• Public Health: Salmonella is one of the most common agents of foodborne illness and can affect millions of people worldwide. The presence of Salmonella in food products can threaten public health.
• Legal Regulations: Many countries have specific legal limits for Salmonella. It is recognized that food products must be free of Salmonella. Regular Salmonella testing of food products may therefore be a legal requirement.

Legal Limits and Standards for Salmonella spp. Detection

a) World Health Organization (WHO) and World Food Organization (FAO)

• WHO and FAO set "no ‘ or ’certain limits ” for Salmonella in food products. For example, it states that Salmonella must be completely eradicated from raw meat and seafood.

b) European Union

• EFSA (European Food Safety Authority) has set a limit of 0 CFU/g (colony formation units) for Salmonella in food products. This means that fresh meat products, especially meat and chicken, should be free of Salmonella.

c) Turkey

• The Turkish Food Codex states that Salmonella must not be present in food products. Especially in groups such as soluble food products and processed meats, the presence of this bacterium is absolutely undesirable.

Nano-lab Laboratories Group continues to provide services within the scope of Salmonella spp. Detection. We also provide services for Clostirdium Perfingens Enumeration in Foods.

Contact us for more information.

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