Salmonella in Peter Pan Peanut Butter Safety Issue

Salmonella in Peter Pan Peanut Butter Safety Issue

Introduction

In this paper we will be discussing a controversy against the peter pan peanut butter which created issue of food poisoning in many consumers. It was found that it contained Salmonella, bacteria which causes food poisoning. The company has been able to fight back with the situation by taking some appropriate measures. Peanut butter contains the ingredients in which salmonella bacteria can be easily transferred. Peter pan has not been able to make possible the quality measures that were required (Hoek, 2005).

Salmonella

Salmonella is one of the main pathogens salmonella, which is transmitted through meat, milk and eggs. This is the main food, which are passed through the Salmonella. Meat of swine, poultry, livestock, and internal organs (liver, lungs) consumed in the form of half-baked, smoked, in the form of meat, the most dangerous in the sense of transmission of infection. These products may be contaminated with salmonella from people (patients or carriers) during processing and cooking, or out of the water due to non-compliance with hygiene regulations.

The peculiarity of salmonella contaminated products is the lack of change, perceived organoleptically, form, color, texture, smell and taste remain unchanged. Egg and egg products, especially duck, used fresh, canned or in a cream, mayonnaise, ice cream, are often the cause of human illness salmonellosis. Milk and dairy products (cheese, sour cream) contain salmonella, if obtained from patients or animals have been infected during milking secretions of infected animals or an employee - sick or a carrier of salmonella. Milk is often infected during transportation, cooking and even on the table when submitting the final product (Hawkes, 2005).

Main Sources of Transmission of Salmonella

Preserved in a half-baked form or not heat-treated products are an important factor in transmission of Salmonella. For survival and reproduction in any salmonella food product is of paramount importance, and the storage temperature treatment in canning, as well as the chemical composition of the product. For example, in meat dishes, which include eggs, S. typhimurium can survive and proliferate for 6 days at temperatures of 7, 4, 2 ° C. An increase in temperature up to 47 ° C favors the multiplication of pathogens, so store food in a warm season should be in refrigerators and freezers (Hair, 1998).

Salting meat in the 20% confidence brine acidity and prevent the proliferation of certain products of microbes. In recent years, with the start of production of milk powder and egg powder and transportation of these products from one country to another danger of transmission of salmonellosis has increased many times over, because sometimes these products are in violation of the heat treatment may contain a significant amount of salmonella. An important role in Salmonella infection products are diseased mice and rats, which contaminate a wide variety of excrement foods: cottage cheese and cooked meats, prepared dishes, etc.

Salmonella may also apply to surface waters of rivers and lakes contaminated with faecal matter and urine of infected ...