№ files_lp_4_process_3_097742
Year: 2026
Category: Microbiological
Topic: Foodborne Pathogens
Document Type: Factsheet
Organization: MyHACCP
Target Audience: Food Safety Professionals
Main Pathogens: Salmonella enterica, Salmonella bongori
Common Sources: Poultry, raw meats, raw eggs, raw milk, raw shellfish, raw herbs and spices
Growth Conditions: Aerobic bacteria, optimal pH 6.6–8.2, inhibited at pH 4.0, rapid growth at room temperature, no growth at 5°C
Control Measures: Heat treatment (75°C instant, 72°C 15 sec, 70°C 2 min, 63°C 30 min), temperature management, prevention of cross contamination
References: Salmonella epidemiology
Concise Context: Scientific factsheet detailing the characteristics, sources, growth conditions, and control measures for Salmonella species in food safety.
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