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Posted on March 12th, 2013, by

A large local nursing home chain has recently been in the news for major problems related to the health of the residents in its 10 facilities. The public health inspector has determined that the cause is salmonella from poor food preparation and distribution techniques. The Best County Department of Aging needs me to develop a presentation to use in a training program for public employees of the health inspection staff and private employees at the nursing home. There will be reviewed the salmonella, and proper food preparation and distribution techniques to prevent contamination.

According to Gabris, G. T. and Davis, T. J. (2009), there are many views about ways to ensure that personnel, especially public employees, are motivated and trained to provide effective and efficient services. For example, there are varying opinions about the role of training for personnel. Often, in a budget crunch, training resources are one of the areas that are reduced or eliminated. Salmonella – is one of the main pathogens Salmonella is transmitted through meat, milk and eggs. These represent the main food, which are transmitted through the salmonella. The meat of pigs, poultry, cattle, as well as internal organs (liver, lungs) consumed in the form of half-baked, smoked, minced, the most dangerous in the sense of transmission of infection.

According to Roufos, A. (2007), Feature of salmonella contamination of products is the lack of change, form, color, texture, smell and taste remain unchanged. Egg products and eggs, especially of ducks, used fresh, canned or in a cream, mayonnaise, ice cream, are often the cause of human disease. Milk and dairy products (cheese, sour cream) contain salmonella, if obtained from patients or animals that have been infected during milking secretions of sick animals or employees – sick or a carrier of salmonella. Milk often becomes infected during transportation, cooking and even when applying for a table of the final product.

Preserved in a half-baked form or insufficiently cooked foods are an important factor in transmission of Salmonella. For survival and reproduction of Salmonella in a food product is of paramount importance temperature storage and processing in canning, as well as the chemical composition of the product. For example, in meat dishes, which include eggs, salmonella can survive and proliferate for 6 days at temperatures of 7, 4, 2 ° C. Raising the temperature up to 47 ° C favors the proliferation of pathogens, so it is essential to keep food in the warmer months in refrigerators and freezers.

According to U.S. Department of Health and Human Services (2011), to protect themselves from infection, it is important to understand the implementation of basic hygiene rules in the family, workplace, public places:
adopt the rule: water from public sources, uncomfortable dug wells should be only boiled;
to observe good personal hygiene – wash hands thoroughly with soap and water after going to the street and toilet;
Do not try the food on the market;
fruits, vegetables, berries have to be washed thoroughly under running water, then pour over boiling water;
purchased vegetables, fruits, meat, fish, egg pouch separately from products not subjected to thermal processing (bread, sausage, cheese, pastries, etc.);
buying food, pay attention to the terms of their storage;
strictly observe the commodity neighborhood for food storage: separate storage of raw and finished products, especially in the refrigerator;
have separate carving tools (knives, cutting boards) for raw and finished products, thorough washing equipment;
dish of minced meat, poultry subjected to heat treatment sufficient. For disposal of meat there should be kept the temperature inside a piece that reaches at least 800 degrees with an exposure of 10-15 minutes.
Perishable foods (salads, dairy products, fillers, products from by-products) have to be stored in the refrigerator and eaten fresh;
Protect home from flies, keep it clean;
to prevent contamination with salmonella milk should be filtered immediately after milking, cooled and sent to milk processing enterprises.
keep in mind that under favorable temperature conditions, Salmonella rapidly multiplies in cooked foods than raw, so the meat or fish, previously subjected to heat treatment, should not settle on tables or boards on which processed raw foods.
bacilli carriers of salmonella should not be allowed to work in institutions, in food and related businesses.

According to Buford, J. A. Jr. & Lindner, J. R (2002), people from the contingent, provisional and subject to periodic inspections are required to coming to work in a special sign of his lack of family members and intestinal diseases, and with signs of gastrointestinal illness reported to the administration and appeal to the health center enterprise to get the appropriate treatment. Success in the prevention of salmonellosis in many respects depends on the person, his awareness, literacy and discipline.

All in all, warm season, especially summer is the most favorable time for all, without exception, pathogenic enteric bacteria. One of the most common infections, which causes food poisoning is Salmonella (salmonellosis). As part of the natural intestinal flora of most animals, it is easy to appear in food, cooking utensils, cooking surfaces and while preparing products. Fans of the meat without proper food handling (marinated skewers underdone, for example) put themselves at additional risk of infection because Salmonella is found mostly in foods such as meat and eggs.












Buford, J. A. Jr. & Lindner, J. R (2002). Human resource management in local government: Concepts and applications for HRM students and practitioners. Cincinnati, OH: South-Western Current Chapter 10: Orientation, Training, and Development
Gabris, G. T. and Davis, T. J. (2009). Challenges in motivating the public sector employee: Theory and practice in a dynamic environment. In S. W. Hays, R. C., Kearney, J.D. Coggbum, (Eds). Public human resource management: Programs and prospects, 5th ed. New York, NY: Pearson
Roufos, A. (2007). 7 Mistakes even safe cooks make. Prevention; 59(6), pp. 209-213.
U.S. Department of Health and Human Services (2011).

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