Outbreaks have been recorded implicating all food groups including meat, poultry, and eggs, dairy, confectionary, fruits and vegetables. Foods contaminated by Salmonella strains usually appear and taste normal.
Analysis of historical outbreaks indentifies raw foods of animal origin together with cross-contamination to ready-to-eat foods through inadequate processing or personal hygiene as being significant contributory factors to the cause of outbreaks.
*From food to food, for example raw food to cooked food
*Surface to food or vice-versa for example a cutting board used for various different foods. Sufficient cutting boards should be available for each separate type of food or the bard should be cleaned and sanitized before re-use.
Cross-contamination of foods (spices, shellfish) and food contact surfaces by poultry carcasses or infected food handlers may cause outbreaks of Salmonella food poisoning.
Cross-contamination can also occur from adequate hand washing. Studies on hand washing have shown that numbers of bacteria on the hands influences the number of samples that are contaminated through finger contact (Pether and Gilbert 1971).
Cross-contamination of salmonella in food
