Detection of Salmonella on Packaging Surfaces

Detection of Salmonella on Packaging Surfaces

Salmonella is a facultative anaerobic, gram-negative, rod-shaped member of the Enterobacteriaceae family. Salmonella often occurs in contaminated food. Salmonella can be detected especially in foods that are not produced, stored or packaged in a clean environment. Salmonella Analysis is a microorganism that is among the microorganism analyzes performed in foods and is considered especially as fecal contamination.

There can be many reasons for salmonella contamination of foods, but the most certain reason is production in an unhygienic environment. At the same time, the microbiological load of the packaging materials used for the packaging of foods or the microorganism growth performance are important factors.

Food packaging should not have a microbial load that may cause microbiological problems. For this reason, it should first be produced in accordance with this situation, and then stored in clean and hygienic environments.

For Salmonella Analysis in Packages, you can contact Nanolab Package Analysis Laboratory.