Q. Prevention of Outbreak in salmonellosis?
Prevention of Outbreak: The control of food borne salmonella infection requires the following:
1. Preventing food contamination by human carriers, especially food handlers.
2. Avoiding the use of animal products from domestic livestock that are grossly infected with salmonellae.
3. Avoiding the use of food ingredients that contain salmonellae.
4. Processing all foods susceptible to Salmonella contamination at time-temperature schedules sufficient to destroy the organism. Heating foods so that all portions reach 66ºC for 12-15 minutes will assure destruction of even most resistant Salmonella types.
5. Refrigerating all foods susceptible to Salmonella contamination and avoiding prolonged holding of these foods at room temperature.