tailieunhanh - Salmonella A Dangerous Foodborne Pathogen Part 6

Tham khảo tài liệu 'salmonella a dangerous foodborne pathogen part 6', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | 114 Salmonella - A Dangerous Foodborne Pathogen stands at room temperature for a long time such as two hours is also at risk. It is important to assent that vegetables now identified as a source of Salmonella sp. must be thoroughly washed in treated or healthy running water before they are eaten as basic operations of food borne disease. In food industry internal systems of quality control are essential to prevent occurrence of foodborne illness to consumer. As an example the HACCP Hazards Analysis and Control of Critical Points system adopted by major international markets basically ensures that the manufactured products are developed without risk to public health and also have uniform standards of identity and quality SILVA 1999 . 4. Sanitizers as a control measure Minimally processed vegetables are products ready for consumption and must be free of pathogenic microorganisms. Its washing step must be done with good quality water followed by the addition of sanitizer solution aiming to reduce the microbial counting and increasing microbial safety and the product preservation. Thus the sanitation plays an important role in reducing decay and maintaining quality. Therefore the types of sanitizers the forms of application generally a function of time and concentration will depend on the accompanying microbiota and characteristics of raw material processing. Chlorine in its various forms is the group of most commonly used compound sanitizers because of its efficiency and low cost. They are compounds of broad-spectrum germicidal action by reacting with membrane proteins of the microorganism. Sodium hypochlorite is the most widely used chemical sanitizer because of its complete dissociation in water easy application and quick action being effective in reducing populations of bacteria fungi viruses and nematodes. In water produces sodium hydroxide NaOH and hypochlorous acid HOCl the latter being the germicidal agent which dissociates into H and OCl- ion according to the