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Abstract
Revised! FSHN0214, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Sarah Z. Waithe, provides the processing and retail sector with information about preventing this disease caused by bacteria that is widespread in the environment and associated with all animal species — what it is, symptoms, who is at risk, foods associated with Salmonella, as well as good practices for receiving, handling, processing, and storage. Includes references. Published by the UF Department of Food Science and Human Nutrition, September 2009.
FSHN0214/FS096: Preventing Foodborne Illness: Salmonellosis (ufl.edu)
References
Adhikari, B., F. Angulo, and M. Meltzer. 2004. Economic Burden of Salmonella Infections in the United States. American Agricultural Economics Association 2004 Annual meeting, August 1-4 2004, Denver, CO. http://purl.umn.edu/20050
CDC. 21 May 2008. Disease Listing: Salmonellosis General Information | CDC DFBMD. Last date of access: 9 July 2009. http://www.cdc.gov/nczved/dfbmd/disease_listing/salmonellosis_gi.html
CDC. March 2009. Facts and Figures: Incidence | CDC Foodnet. Last date of access: 9 July 2009. http://www.cdc.gov/foodnet/factsandfigures/incidence.html
DuPage County Health Department. Handwashing. Last date of access: 9 July 2009. http://www.dupagehealth.org/safefood/industry/fs/hw.asp
FDA. 18 June 2009. FDA Food Code. Last date of access: 9 July 2009. http://www.cfsan.fda.gov/~dms/foodcode.html
McSwane, D., N. Rue, and R. Linton. 2000. Essentials of Food Safety and Sanitation. Prentice-Hall, Inc., NY.
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San Diego State University. Salmonella.org. Last date of access: 9 July 2009. http://www.salmonella.org
USDA Center for Food Safety & Applied Nutrition, Foodborne Pathogenic Microorganisms and Natural Toxins Handbook.