Although many bacteria cause infection, the most commons are salmonella,  Clostridium perfringens,
Esherichia coli, Listeria monocytogenes ve Shigella.

Salmonella exists in many livestock’s and barnyard’s fowl’s intestine. So, raw or unbaked chicken,meat, fish and unpasteurized milks are good sources of salmonella. These foods must be well cooked.

Salmonella Protection

• Meat and meat products should be bought from dependable origin.
• Broken, cracked or contaminated eggs should not be bought.
• Eggs should be washed well before use.
• Different utensils should be used for raw and baked meats.
• Marinated meats should be kept in the fridge until cook.
• The cook temperature should be above 65ºC to kill salmonella.
• Meal should be mixed regularly during cooking to distribute temperature equally.
• After touching livestock’s and barnyard’s fowl’s meat and eggs, hands should be washed well.
• After each usage, utensils should be cleaned well and disinfected.

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• Rapid Pathogen Killing Technology
• Food Origin Pathogens: Clostridium perfringens and Escherichia coli (E.Coli)
• What Is Food Poisoning? What Are The Symptoms?
• What Are The Factors That Cause Foodborne Diseases / Food Poisoning?