Endpoint Prevention of Salmonella
Started by Charles.C, Sep 12 2006 11:16 AM
Dear All,
This extract suggests some further labelling instructions might be required for the HACCP plan of the relevant products or a guideline at the retail point -
"What can consumers do the prevent Salmonella infections?
While this point can't really be pushed too hard, it can be noted that there is a certain level of retailer/consumer responsibility when it comes to preventing food-borne diseases such as Salmonella. If meat or eggs with a small level of Salmonella are kept refrigerated and in hygienic conditions, and are properly cooked, then it is likely the Salmonella will not develop to levels sufficient to affect the health"
http://europa.eu.int...nce=MEMO/06/305
Some Microbiological Criteria might also be useful here perhaps ?
Rgds / Charles.C
This extract suggests some further labelling instructions might be required for the HACCP plan of the relevant products or a guideline at the retail point -
"What can consumers do the prevent Salmonella infections?
While this point can't really be pushed too hard, it can be noted that there is a certain level of retailer/consumer responsibility when it comes to preventing food-borne diseases such as Salmonella. If meat or eggs with a small level of Salmonella are kept refrigerated and in hygienic conditions, and are properly cooked, then it is likely the Salmonella will not develop to levels sufficient to affect the health"
http://europa.eu.int...nce=MEMO/06/305
Some Microbiological Criteria might also be useful here perhaps ?
Rgds / Charles.C
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