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28 Feb

Why is Salmonella still causing over 150,000 deaths each year?

 

As an animal borne bacteria, Salmonella is an enormous problem in food and beverage factories where any type of meat or dairy is manufactured, as well as fruits & vegetables. Thriving in temperatures ranging between 5 C° and 60 C°, this bacteria is extremely difficult to eradicate.

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One of the biggest problems is that Salmonella can survive for very long periods of time in water, which creates a huge risk for food manufacturers.

There are a number of ways a facility can reduce the likelihood of bacteria breeding and building up. These include but are not limited to:

1. Having a floor with bacteria inhibiting properties

2. Areas where the floor is failing & cracked should be replaced urgently

3. Implementing a strict cleaning regime

4. Installing effective drainage systems so that water & other liquids are not pooling

If you would like assistance at your facility to eliminate Salmonella, contact us today

 

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