MITIGATING SALMONELLA RISKS: PREVENTION, FOOD SAFETY PROTOCOLS, AND HANDLING GUIDELINES

Authors

  • Vickneswari M
  • Monish Raj R
  • Vijaya Krishanan
  • Palthangam Ganesan
  • Dhiva G S

Keywords:

Salmonella, Food borne illness, Food safety, Contamination prevention, HACCP, Crosscontamination, Safe food handling, Microbial contro, Public health, Food hygiene

Abstract

Salmonella is a leading cause of food borne illness globally, posing significant public health and economic challenges.

This paper explores comprehensive strategies to mitigate the risks associated with Salmonella contamination in food

systems. It examines the microbiological characteristics of Salmonella, common sources of contamination, and

transmission pathways. Emphasis is placed on evidence-based prevention strategies, including hygienic food handling,

proper cooking and storage practices, and cross-contamination control. Additionally, the paper reviews regulatory

frameworks and food safety protocols, such as Hazard Analysis and Critical Control Points (HACCP), which are critical in

managing Salmonella risks across the food supply chain. The goal is to provide actionable guidelines for food industry

professionals, public health officials, and consumers to reduce infection rates and enhance food safety.

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Published

2025-09-24

How to Cite

Vickneswari M, Monish Raj R, Vijaya Krishanan, Palthangam Ganesan, & Dhiva G S. (2025). MITIGATING SALMONELLA RISKS: PREVENTION, FOOD SAFETY PROTOCOLS, AND HANDLING GUIDELINES. The Bioscan, 20(Special Issue-3), 950–952. Retrieved from https://thebioscan.com/index.php/pub/article/view/4131

Issue

Vol. 20 No. Special Issue-3 (2025): Volume 20 Special Issue 3 July (2025)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.