According to the Centers for Disease Control and Prevention, Salmonella is one of the most common causes of food poisoning. In fact, this bacterium is responsible for an estimated one million foodborne illnesses and 380 deaths each year in the United States alone.[1]
People become infected with Salmonella by either eating contaminated food that has not been properly cooked or that has been contaminated after preparation.[2] Salmonella is often found in raw food products that come from animals such as eggs, meat, and unpasteurized milk and dairy products.[3]
Because of the significant impact Salmonella has on employee and guest safety, this bacteria cannot be ignored by restaurant owners and operators. So, where does Salmonella come from? And what practices can you put in place to avoid Salmonella contamination in your restaurant?
GOJO Microbiologist Dave Shumaker discusses the origin of a Salmonella outbreak and the preventive measures you can take to reduce the risk of contamination in your restaurant.