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Food Science & Technology vocabulary · Food Microbiology

Salmonella

Meaning in food science & technology, with examples

/ˌsælməˈnelə/nounCore term

In food science & technology, Salmonella means: A group of bacteria that cause salmonellosis, a common foodborne illness, often linked to raw or undercooked poultry, eggs and meat, and to some fresh produce.

In Turkish: Salmonella, salmonella

How it is used

As a genus name it is written in italics with a capital S. Specifications usually require 'Salmonella: not detected in 25 g'. Proper cooking and pasteurization kill it, but it can survive for a long time in dry foods such as chocolate, spices, tahini and milk powder.

Example sentences

  1. Salmonella was detected in one sample of tahini, so the whole lot was blocked.

  2. Cooking chicken to 75 °C in the center kills Salmonella.

Common collocations

  • Salmonella testing
  • Salmonella outbreak
  • not detected in 25 g
  • Salmonella-free
  • Salmonella contamination
  • pathogenA microorganism, such as a bacterium, virus or parasite, that can cause disease in people who eat or drink a contaminated product.
  • foodborne illnessAny illness caused by eating or drinking food or water contaminated with harmful microorganisms, their toxins, chemicals or parasites.
  • bacteriaSingle-celled microorganisms that multiply quickly in suitable conditions; some cause food poisoning or spoilage, while others are used to make foods like yogurt and cheese.
  • ListeriaA group of bacteria; the species Listeria monocytogenes causes listeriosis, a rare but serious foodborne illness that is especially dangerous for pregnant women, newborns, older people and people with weak immunity.
  • critical control pointA step in a process where a control can be applied and is essential to prevent, remove or reduce a food safety hazard to an acceptable level.

More terms: Food Microbiology

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