{"id":58511,"date":"2026-01-13T16:44:27","date_gmt":"2026-01-13T15:44:27","guid":{"rendered":"https:\/\/www.proquimia.com\/salmonella-industria-alimentaria-prevencion-control\/"},"modified":"2026-02-09T16:35:48","modified_gmt":"2026-02-09T15:35:48","slug":"salmonella-food-industry-prevention-controltion","status":"publish","type":"post","link":"https:\/\/www.proquimia.com\/en\/salmonella-food-industry-prevention-controltion\/","title":{"rendered":"Salmonella in the Food Industry: Risks, Prevention, and Control Strategies"},"content":{"rendered":"\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-024ba73f\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-024ba73f\">\r\n<div class=\"vce-content-background-container\"><\/div>\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-34cb5bda\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-34cb5bda\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-34cb5bda\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-92ac039e\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-92ac039e\">\r\n<h2>What Is Salmonella and How Does It Affect Food Safety?<\/h2>\r\n<strong>Salmonella<\/strong> 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.\r\n\r\nThe genus Salmonella includes more than 2,500 serotypes, the most common being S. Enteritidis and S. Typhimurium. These bacteria are zoonotic pathogens, meaning <strong>they can be transmitted from animals to humans through food.<\/strong>\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-483fd071\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-483fd071\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-cfebd297\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-cfebd297\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-cfebd297\">\r\n\r\n\r\n<div class=\"vce-single-image-container vce-single-image--align-left\">\r\n<div id=\"el-ac934079\" class=\"vce vce-single-image-wrapper\" data-vce-do-apply=\"all el-ac934079\">\r\n<figure>\r\n<div class=\"vce-single-image-figure-inner\" style=\"width: 1200px;\">\r\n<div class=\"vce-single-image-inner vce-single-image--absolute\" style=\"width: 100%; padding-bottom: 42.8333%;\"><img loading=\"lazy\" decoding=\"async\" class=\"vce-single-image\" title=\"Salmonella en la industria alimentaria y control microbiol\u00f3gico\" src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-1200x514.webp\" srcset=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-1200x514.webp 1200w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-320x137.webp 320w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-480x206.webp 480w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-800x343.webp 800w, https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp-2400x1028.webp 2x\" alt=\"Salmonella en alimentos crudos bajo lupa para control microbiol\u00f3gico\" width=\"1200\" height=\"514\" data-img-src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/salmonella-industria-alimentaria-control.webp.webp\" data-attachment-id=\"58177\" \/><\/div>\r\n<\/div>\r\n<figcaption hidden=\"\"><\/figcaption><\/figure>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-cc146b7c\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-cc146b7c\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-9bea2725\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-9bea2725\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-9bea2725\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-81d7b296\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-81d7b296\">\r\n<h3>Its impact on food safety lies in its ability to:<\/h3>\r\n<ul>\r\n \t<li>\u00a0Colonize the gastrointestinal tract of humans and animals.<\/li>\r\n \t<li>Survive on processing surfaces and equipment for long periods of time.<\/li>\r\n \t<li>Withstand environmental stress conditions such as acidity, desiccation, or low temperatures.<\/li>\r\n<\/ul>\r\nIn terms of public health impact, <strong>salmonellosis<\/strong> is <strong>one of the leading causes of diarrheal illness worldwide.<\/strong> According to the latest<strong> European Union One Health<\/strong> Zoonoses Report published by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC), there were <strong>77,486 confirmed cases of salmonellosis<\/strong> in the European Union in 2023, corresponding to a notification rate of 18 cases per 100,000 inhabitants, representing an <strong>increase of 16.9 %<\/strong> compared with confirmed cases <strong>in 2022<\/strong>. Salmonellosis ranked second in the number of confirmed cases, behind campylobacteriosis, which had 148,181 confirmed cases in 2023.\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-c18ae9c1\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-c18ae9c1\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-697a6d7f\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-697a6d7f\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-697a6d7f\">\r\n\r\n\r\n<div class=\"vce-single-image-container vce-single-image--align-left\">\r\n<div id=\"el-0b76896e\" class=\"vce vce-single-image-wrapper\" data-vce-do-apply=\"all el-0b76896e\">\r\n<figure>\r\n<div class=\"vce-single-image-figure-inner\" style=\"width: 837px;\">\r\n<div class=\"vce-single-image-inner vce-single-image--absolute\" style=\"width: 100%; padding-bottom: 50.1792%;\"><img loading=\"lazy\" decoding=\"async\" class=\"vce-single-image\" title=\"Casos de Salmonella en la Uni\u00f3n Europea 2023\" src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-837x420.webp\" srcset=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-320x161.webp 320w, https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-480x241.webp 480w, https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-800x401.webp 800w, https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023-837x420.webp 837w\" alt=\"Tabla de casos de salmonelosis en la Uni\u00f3n Europea en 2023\" width=\"837\" height=\"420\" data-img-src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/casos-salmonella-union-europea-2023.webp\" data-attachment-id=\"58183\" \/><\/div>\r\n<\/div>\r\n<figcaption hidden=\"\"><\/figcaption><\/figure>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-918ff8d5\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-918ff8d5\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-7420df6f\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-7420df6f\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-7420df6f\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-6eec59e4\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-6eec59e4\">\r\n\r\n<strong>Food safety<\/strong> is highly compromised because even <strong>low infectious<\/strong> <strong>doses<\/strong> (10\u00b2 to 10\u00b3 bacterial cells) are sufficient to cause illness, which makes it necessary to implement strict controls at all stages of the supply chain.\r\n\r\n<strong>The most common symptoms<\/strong> of salmonellosis are <strong>diarrhoea, abdominal pain, fever, nausea, vomiting, and general malaise<\/strong>, and they may appear between 6 and 72 hours after consuming contaminated food.\r\n\r\nThese symptoms typically last <strong>4 to 7 days.<\/strong> Complications are uncommon in healthy individuals, but special care should be taken with vulnerable populations such as children, the elderly, and immunocompromised individuals.\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-7d1f2923\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-7d1f2923\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-f422ce77\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-f422ce77\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-f422ce77\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-411c8811\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-411c8811\">\r\n<h2>Salmonella in the Food Industry: Causes and Risks<\/h2>\r\nThe <strong>main causes<\/strong> of Salmonella contamination in the food industry include:\r\n<ul>\r\n \t<li><strong>Contaminated raw materials:<\/strong> raw meat, eggs, unpasteurized milk, and vegetables irrigated with contaminated water.<\/li>\r\n \t<li><strong>Contaminated water<\/strong> used in washing or cooling food.<\/li>\r\n \t<li><strong>Poor hygiene practices<\/strong> during handling, storage, or transportation.<\/li>\r\n \t<li><strong>Cross-contamination<\/strong> between raw products and ready-to-eat foods.<\/li>\r\n \t<li><strong>Failures in the cold chain<\/strong> that allow bacterial growth.<\/li>\r\n \t<li><strong>Food handlers<\/strong> who are carriers of the bacteria.<\/li>\r\n<\/ul>\r\nAt the <strong>European level, Commission Regulation (EC) No 2073\/2005<\/strong> lays down the<strong> microbiological criteria for foodstuffs<\/strong> and specifies the sampling plans and criteria to be followed for the control of Salmonella in food products.\r\n\r\nAccording to the data presented in the<strong> EFSA report<\/strong> mentioned in the previous section, <strong>in 2023<\/strong>, among all food categories sampled, <strong>fresh poultry<\/strong> meat showed the<strong> highest level of contamination<\/strong> (9.0% of samples tested positive), followed by <strong>poultry meat products<\/strong> intended to be cooked (8.1% of samples tested positive). Positive findings for Salmonella were also detected, to a lesser extent, in <strong>egg products<\/strong> and ready-to-eat <strong>sprouted seeds.<\/strong>\r\n\r\nThe <strong>risks associated<\/strong> with Salmonella are not limited to <strong>public health<\/strong> \u2014 including gastroenteritis, typhoid fever, or septicemia in severe cases \u2014 but also involve <strong>economic losses, product recalls, regulatory sanctions, and reputational damage to brands.<\/strong>\r\n\r\nAccording to <strong>data<\/strong> from the European Union Rapid Alert System for Food and Feed (<strong>RASFF<\/strong>) portal, in the <strong>first half of 2025 there were 346 notifications related<\/strong> <strong>to the presence of Salmonella<\/strong> 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.\r\n\r\nThanks to strict <strong>self-monitoring<\/strong> systems and <strong>good manufacturing practices<\/strong>, <strong>most notifications originate from the producers<\/strong> themselves, who detect product contamination and report it to the competent authorities. The most common <strong>corrective measures<\/strong> include issuing<strong> public notices<\/strong> and <strong>withdrawing the affected products<\/strong> from the market.\r\n\r\nAn <strong>effective traceability system<\/strong> makes it possible to determine precisely which batches are affected and where they have been distributed. This greatly<strong> facilitates product withdrawals<\/strong> and speeds up <strong>communication with consumers<\/strong>, always with the objective of ensuring their safety and preventing potential foodborne illness.\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-2e7cb613\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-2e7cb613\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-4106d121\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-4106d121\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-4106d121\">\r\n\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-4dfd2efd\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-4dfd2efd\">\r\n<h2>Salmonella Prevention in Food Production Plants<\/h2>\r\n<strong>Prevention<\/strong> focuses on the implementation of food safety management systems such as <strong>Good Manufacturing Practices<\/strong> (GMP), <strong>Hazard Analysis and Critical Control Points<\/strong> (HACCP), and proper staff training:\r\n\r\n1. Hygiene:\r\n<ul>\r\n \t<li>Routine cleaning and disinfection of equipment and surfaces.<\/li>\r\n \t<li>Use of detergents and disinfectants effective against Salmonella.<\/li>\r\n<\/ul>\r\n2. Raw Material Control:\r\n<ul>\r\n \t<li>Selection of certified suppliers.<\/li>\r\n \t<li>Regular inspections and microbiological testing.<\/li>\r\n<\/ul>\r\n3. Personnel Management:\r\n<ul>\r\n \t<li>Ongoing training in food safety.<\/li>\r\n \t<li>Implementation of personal hygiene protocols, such as handwashing and the use of appropriate protective clothing.<\/li>\r\n<\/ul>\r\n4. Environmental Control:\r\n<ul>\r\n \t<li>Monitoring of process water.<\/li>\r\n \t<li>\u00a0Verification of air quality in critical areas.<\/li>\r\n<\/ul>\r\n5. Area Segregation:\r\n<ul>\r\n \t<li>\u00a0Physical separation between raw product areas and ready-to-eat product areas.<\/li>\r\n \t<li>\u00a0Prevention of cross-flows of personnel and materials.<\/li>\r\n<\/ul>\r\n6. Cold Chain Management:\r\n<ul>\r\n \t<li>Maintaining appropriate refrigeration and freezing temperatures.<\/li>\r\n \t<li>Continuous monitoring through recording systems.<\/li>\r\n<\/ul>\r\n<strong>All these practices<\/strong>, when integrated into a HACCP plan, significantly <strong>reduce<\/strong> the <strong>likelihood of Salmonella-associated outbreaks.<\/strong>\r\n\r\n<strong>PROQUIMIA<\/strong> offers a <strong>comprehensive range<\/strong> of <strong>disinfectant products<\/strong> 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.\r\n\r\nWithin this product range, references such as <strong>VIXCLOR, ASEPVIX, and DEOBACT D<\/strong>, among others, stand out for incorporating specific studies that support their<strong> biocidal efficacy against Salmonella.<\/strong> These tests have been carried out in accordance with the criteria established by the <strong>UNE-EN 13697<\/strong> standard, demonstrating effective bactericidal activity against Salmonella Typhimurium.\r\n\r\n<strong>The incorporation of these products<\/strong> into cleaning and disinfection procedures in agri-food facilities, as well as in food handling areas in institutions, hotels, and restaurants, <strong>provides an additional level of safety in the prevention and control<\/strong> of Salmonella <strong>contamination<\/strong> in food.\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":58179,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[77],"tags":[],"sector":[383,391,250,379],"country":[],"ppma_author":[624],"class_list":["post-58511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-proquimia","sector-livestock-farms","sector-dairy-and-cheese-industry","sector-food-industry","sector-processed-foods"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salmonella in the food industry: prevention and control<\/title>\n<meta name=\"description\" content=\"Prevention and control of Salmonella in the food industry with 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