Salmonella in the Food Industry: Risks, Prevention, and Control Strategies

What Is Salmonella and How Does It Affect Food Safety?

Salmonella is one of the most significant pathogens in the food industry due to its ability to contaminate a wide variety of products and cause outbreaks of foodborne illnesses. It is a genus of Gram-negative bacteria belonging to the Enterobacteriaceae family, capable of surviving in different environments and withstanding technological processes when adequate controls are not applied. The genus Salmonella includes more than 2,500 serotypes, the most common being S. Enteritidis and S. Typhimurium. These bacteria are zoonotic pathogens, meaning they can be transmitted from animals to humans through food.

Its impact on food safety lies in its ability to:

•  Colonize the gastrointestinal tract of humans and animals.
• Survive on processing surfaces and equipment for long periods of time.
• Withstand environmental stress conditions such as acidity, desiccation, or low temperatures.

In terms of public health impact, salmonellosis is one of the leading causes of diarrheal illness worldwide. According to the latest European Union One Health Zoonoses Report published by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC), there were 77,486 confirmed cases of salmonellosis in the European Union in 2023, corresponding to a notification rate of 18 cases per 100,000 inhabitants, representing an increase of 16.9 % compared with confirmed cases in 2022. Salmonellosis ranked second in the number of confirmed cases, behind campylobacteriosis, which had 148,181 confirmed cases in 2023.

Food safety is highly compromised because even low infectious doses (10² to 10³ bacterial cells) are sufficient to cause illness, which makes it necessary to implement strict controls at all stages of the supply chain. The most common symptoms of salmonellosis are diarrhoea, abdominal pain, fever, nausea, vomiting, and general malaise, and they may appear between 6 and 72 hours after consuming contaminated food. These symptoms typically last 4 to 7 days. Complications are uncommon in healthy individuals, but special care should be taken with vulnerable populations such as children, the elderly, and immunocompromised individuals.

Salmonella in the Food Industry: Causes and Risks

The main causes of Salmonella contamination in the food industry include:

• Contaminated raw materials: raw meat, eggs, unpasteurized milk, and vegetables irrigated with contaminated water.
• Contaminated water used in washing or cooling food.
• Poor hygiene practices during handling, storage, or transportation.
• Cross-contamination between raw products and ready-to-eat foods.
• Failures in the cold chain that allow bacterial growth.
• Food handlers who are carriers of the bacteria.

At the European level, Commission Regulation (EC) No 2073/2005 lays down the microbiological criteria for foodstuffs and specifies the sampling plans and criteria to be followed for the control of Salmonella in food products. According to the data presented in the EFSA report mentioned in the previous section, in 2023, among all food categories sampled, fresh poultry meat showed the highest level of contamination (9.0% of samples tested positive), followed by poultry meat products intended to be cooked (8.1% of samples tested positive). Positive findings for Salmonella were also detected, to a lesser extent, in egg products and ready-to-eat sprouted seeds. The risks associated with Salmonella are not limited to public health — including gastroenteritis, typhoid fever, or septicemia in severe cases — but also involve economic losses, product recalls, regulatory sanctions, and reputational damage to brands. According to data from the European Union Rapid Alert System for Food and Feed (RASFF) portal, in the first half of 2025 there were 346 notifications related to the presence of Salmonella in food and feed distributed within the European Union. The severity of each notification is specified in the alert system, together with its origin and the corrective actions taken. Thanks to strict self-monitoring systems and good manufacturing practices, most notifications originate from the producers themselves, who detect product contamination and report it to the competent authorities. The most common corrective measures include issuing public notices and withdrawing the affected products from the market. An effective traceability system makes it possible to determine precisely which batches are affected and where they have been distributed. This greatly facilitates product withdrawals and speeds up communication with consumers, always with the objective of ensuring their safety and preventing potential foodborne illness.

Salmonella Prevention in Food Production Plants

Prevention focuses on the implementation of food safety management systems such as Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), and proper staff training: 1. Hygiene:

• Routine cleaning and disinfection of equipment and surfaces.
• Use of detergents and disinfectants effective against Salmonella.

2. Raw Material Control:

• Selection of certified suppliers.
• Regular inspections and microbiological testing.

3. Personnel Management:

• Ongoing training in food safety.
• Implementation of personal hygiene protocols, such as handwashing and the use of appropriate protective clothing.

4. Environmental Control:

• Monitoring of process water.
•  Verification of air quality in critical areas.

5. Area Segregation:

•  Physical separation between raw product areas and ready-to-eat product areas.
•  Prevention of cross-flows of personnel and materials.

6. Cold Chain Management:

• Maintaining appropriate refrigeration and freezing temperatures.
• Continuous monitoring through recording systems.

All these practices, when integrated into a HACCP plan, significantly reduce the likelihood of Salmonella-associated outbreaks. PROQUIMIA offers a comprehensive range of disinfectant products that comply with national pesticide legislation (Royal Decree 3349/1983) and Regulation (EU) No 528/2012 of the European Parliament and of the Council of 22 May 2012 concerning the making available on the market and use of biocidal products. Within this product range, references such as VIXCLOR, ASEPVIX, and DEOBACT D, among others, stand out for incorporating specific studies that support their biocidal efficacy against Salmonella. These tests have been carried out in accordance with the criteria established by the UNE-EN 13697 standard, demonstrating effective bactericidal activity against Salmonella Typhimurium. The incorporation of these products into cleaning and disinfection procedures in agri-food facilities, as well as in food handling areas in institutions, hotels, and restaurants, provides an additional level of safety in the prevention and control of Salmonella contamination in food.