Salmonella SPP

Salmonellosis

 

  • Causa de la enfermedad: Infección por especies de Salmonella

  • Período de incubación: Entre 12 y 24 horas

  • Síntomas: Náuseas, diarrea, dolor abdominal, fiebre, dolor de cabeza, escalofríos, postración

  • Posibles contaminantes: Carne, aves, huevos y productos lácteos

  • Pasos para la prevención: Cocinar correctamente; evitar la contaminación cruzada


  • Article History
    • Revision Date: 9/27/2004

Food Safety Tip of the Day

Moisten. Lather. Rinse. Dry.

IAFP - handwashing icon

Proper handwashing is essential to preventing food contamination. The correct steps for handwashing include: - Wet hands with warm water - Using soap and water, vigorously rub hands together for at least 20 seconds - Rinse all soap from hands under warm running water. - Turn off the faucet using a single-use paper towel. - Dry hands with a different single-use towel.

Source: Food and Drug Administration

Resources:

Foodborne Pathogen of the Day

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