Understanding the Salmonella Risk Workflow
How to Interpret the Workflow
This workflow illustrates the key stages in the Salmonella risk pathway, from initial contamination to potential health outcomes. Each stage represents a critical control point where actions can help minimize risks.
Salmonella Risk Scenario Workflow
| Farm-to-Retail (Contamination) | ||
|---|---|---|
| Home Storage (Growth) |
→ | Kitchen Fomites (Contamination) |
| Cooking (Death) |
↓ | RTE Food (Contamination) |
| RTE Food (Growth) |
||
| ↓ | ||
| Consumption (Dose-Response) | ||
| No Exposure | → | No Response |
| ↓ | Infection | |
| Illness | ↓ | Hospital |
| Death | ||
|
|
||
Key Suggestions
- Always store perishable food at 4°C or below to prevent Salmonella growth.
- Use separate utensils and cutting boards for raw and cooked foods to avoid cross-contamination.
- Cook food thoroughly, ensuring it reaches an internal temperature of 75°C or higher for poultry.
- Consume ready-to-eat foods promptly or store them at safe temperatures (below 4°C).
- Regularly clean your refrigerator and check its temperature to maintain optimal storage conditions.
- Seek medical attention if symptoms of Salmonella infection occur, such as diarrhea, fever, or abdominal pain.
Additional Information
Salmonella is a common cause of foodborne illnesses worldwide. Proper food handling and storage practices are essential to reduce the risks associated with this pathogen.
- High-Risk Foods: Raw eggs, undercooked poultry, unpasteurized dairy products, and contaminated fruits and vegetables.
- At-Risk Groups: Young children, pregnant women, the elderly, and individuals with weakened immune systems are more susceptible to severe illness.
- Environmental Risks: Contaminated water, soil, and animal feces can introduce Salmonella into the food supply chain.
Remember: Prevention is the best defense against Salmonella contamination. Follow safe food handling practices at every step to protect yourself and your family.