By Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca
Positive factors potent sanitation practices important to the cereal, seafood, beverage, fruit, grain, fat and oils, and chicken processing industries.
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Be constructed in such a manner that floors, walls, and ceilings may be adequately cleaned and kept clean and kept in good repair; that drip or condensate from fixtures, ducts, and pipes does not contaminate food, foodcontact surfaces, or food-packaging materials; and that aisles or working spaces are provided between equipment and walls and are adequately unobstructed and of adequate width to permit employees to perform their duties and to protect against contaminating food or food-contact surfaces with clothing or personal contact.
Approximately 1 in 20,000 eggs is infected and the level of S. Enteritidis per egg is ca. 10–20 cells. I. Shigella Shigella are gram-negative, nonsporeforming rods that are weakly motile and lactose negative [34]. They are facultative anaerobes with a growth range of 6–48°C and an optimum of 37°C. Four species of Shigella are grouped biochemically and on O antigens: S. dysenteriae (serogroup A), S. flexneri (serogroup B), S. boydii (serogroup C), and S. sonnei (serogroup D). Shigella shares many similarities with EIEC.
GA Willshaw, T Cheasty, HR Smith. Escherichia coli. In: BM Lund, TC Baird-Parker, GW Gould, eds. The Microbiological Safety and Quality of Food. Gaithersburg, MD: Aspen, 2000, pp. 1136–1177. 19. RL Buchanan, MP Doyle. Foodborne disease significance of Escherichia coli O157:H7 and other enterohemorrhagic E. coli. Food Technol 51(10):69–76, 1997. 20. T Vande Venter. Emerging foodborne diseases: a global responsibility. Food Nutr Agric 26: 4–13. 21. JM Farber, PI Peterkin. Listeria monocytogenes. In: BM Lund, TC Baird-Parker, GW Gould, eds.