Salmonellosis: Risk Assessment in Food Quality Safety and Innovation

This report provides a detailed analysis of Salmonellosis, a bacterial infection causing food poisoning. It explores risk assessment at various stages of food product development, including product proposal, design, and production. The report emphasizes hazard identification, characterization, and exposure assessment, highlighting the importance of understanding the pathogen's behavior and transmission. It covers preventive measures such as avoiding cold and raw foods, maintaining hygienic production facilities, and implementing proper shelf-life testing. The report also addresses the symptoms of infection, the minimum infectious dose, and the likelihood of adverse outcomes, emphasizing the need for comprehensive risk management to protect public health. The report highlights the importance of understanding the causes of the infection, the symptoms, and the preventive measures that can be taken to avoid it. It also discusses the importance of hygiene, proper food handling, and the need for continuous monitoring throughout the food production process to minimize the risk of contamination and protect consumers. The report also touches on the significance of proper food storage and handling practices to prevent the growth of Salmonella bacteria, as well as the importance of public education to reduce the incidence of foodborne illnesses.

10/23/2017
Student Name
Salmonellosis: Food Quality Safety And Innovation

Contents
Introduction.................................................................................................................................................2
Hazard Identification...................................................................................................................................2
Managing Pet to Human Contamination..................................................................................................3
Avoid Consuming Cold Foods................................................................................................................3
Avoid Eating Half Raw or Raw Animal Products...................................................................................3
Hazard Characterization..............................................................................................................................4
Health Issues caused by the Pathogen......................................................................................................4
Symptoms of infection.............................................................................................................................4
Likelihood of the adverse outcomes........................................................................................................4
Minimum Dose of Bacteria That is required to Produced Symptoms......................................................5
Risk Group of the Population..................................................................................................................5
Consuming Half Cooked, Raw and Cold (unheated) Food..................................................................5
Pet owners...........................................................................................................................................6
Unhygienic households harbouring houseflies, cockroaches, and rats.................................................6
Exposure Assessment..................................................................................................................................6
Risk elements..........................................................................................................................................7
Exposure..................................................................................................................................................7
Exposure prevention................................................................................................................................7
Frequency of contamination of the raw materials........................................................................................7
Initial level stages of contamination........................................................................................................8
Sanitation standards.................................................................................................................................8
Occurrence for re-contamination.............................................................................................................8
Risk Characterization..................................................................................................................................8
Unhygienic lifestyles...............................................................................................................................9
Close contact with pets............................................................................................................................9
Lack of food preparation.........................................................................................................................9
Conclusion...................................................................................................................................................9
References.................................................................................................................................................10
Introduction.................................................................................................................................................2

At what stage do you incorporate risk assessment into your product development.....................................2
Product proposal and Design stage..........................................................................................................2
Hazard Identification...........................................................................................................................3
Avoid Consuming Cold Foods............................................................................................................3
Avoid Eating Half Raw or Raw Animal Products...............................................................................4
Production Stage..................................................................................................................................4
Minimum Dose of Bacteria That is required to Produced Symptoms..................................................5
Consuming Half Cooked, Raw and Cold (unheated) Food..................................................................5
Hygienic production and processing facility........................................................................................5
Shelf Life stage and exposure diagnosis..................................................................................................5
Hazard Characterization......................................................................................................................6
Health Issues caused by the Pathogen..................................................................................................6
Symptoms of infection.........................................................................................................................6
Likelihood of the adverse outcomes....................................................................................................6
Risk Group of the Population..............................................................................................................6
Disposal stage..........................................................................................................................................7
Who is responsible for risk assessment in product development.................................................................7
Required For Risk Assessment in Product Innovation.................................................................................8
Risk Assessment and Prevention manual.....................................................................................................8
Risk Assessment......................................................................................................................................9
Identification of Risk elements............................................................................................................9
Exposure..............................................................................................................................................9
Exposure prevention............................................................................................................................9
Frequency of contamination of the raw materials..................................................................................10
Initial level stages of contamination..................................................................................................10
Sanitation standards..........................................................................................................................10
Occurrence for re-contamination.......................................................................................................10
Risk Characterization............................................................................................................................11
Conclusion.................................................................................................................................................11
References.................................................................................................................................................12

Introduction
Salmonellosis is a bacterial infection which contaminates food leading to food poisoning. The
bacterial infection is very common and affects people who consume poultry, raw eggs, fish and
milk products which are prone to Salmonellosis infections (Acton, 2013). (Acton, 2013).
Commonly known as Salmonella it is prone to infecting food even after being well cooked
and can also infect a person by simply consuming cooked food stored in the fridge and not
properly heated before consumption. This makes it important to educate the public
regarding the bacterial infection so as to reduce and eliminate the chances of people
consuming food contaminated by Salmonellosis or preheating the food in a prescribed
manner so as to kill any traces of Salmonellosis bacteria in stored food. Common symptoms
of Salmonellosis bacterial infections include stomach cramps, diarrhoea, fever, and
vomiting. The bacteria is commonly spread by pet reptiles and amphibians, chicken, ducks,
hamsters, dogs, and cats which may come in to contact with the food. It’s also commonly
spread by insects such as the common house fly why may contaminate food which leads to
the bacterial infection and food poisoning (Wray & Wray, 2000). (Wray & Wray, 2000).
Diagnosis can be done via physical examinations and assessment of the symptoms but it is
critical to perform a blood and stool test which will help confirm the infection and
individual may be experiencing. Salmonella poisoning can affect any individual thus
making it a major topic related to Food quality safety and one which must be closely
understood before the innovation of any new food product.
At what stage do you incorporate risk assessment into your product development
With food a basic requirement each person needs and an industry which continues registering
continued growth, it’s vital to perform risk assessments at every stage of the project so as to
prevent food contamination which can lead to food poisoning. This makes it important to
perform an in-depth study to understand how the pathogen develops, speed and is transmitted
and how they contaminate the food.

Product proposal and Design stage
At the product proposal stage Factors such as the ideal Ph. levels and temperature of the food,
moisture content, safe storage duration, Hazard Identification, Hazard Characterization,
Exposure Assessment, and Frequency of contamination and Risk Characterization are close
studies and understood. With a contamination and ph. level of 3.7- 9.5 and the bacterial
infection spreading at any temperature above 0 degrees, Salmonellosis possess a high risk of
contaminating food products making in-depth research, analyses and prevention a priority. This
helps educate the individual, stakeholders, and organization regarding the risks associated with
the proposed products development. It also helps identify the pathogens that are likely to
contaminate the proposed food product and how they may affect the proposed food innovation
and help the business also develop a suitable product to develop. This stage is considered by
many food scientists to be the main stage of any food innovation, development, and production
making it important to expand on each of these areas from an in-depth perspective. This is
essential as it allows the entrepreneur and innovator develop a detailed product risk table which
can be used to design and develop the new food product.
Hazard Identification
The main point linked to avoiding and preventing Salmonella bacterial infections and
poisoning is first being able to understand the causes of the infection so as to prevent the
hazards from contaminating food. Unlike a human being, many of our pets will usually put
their mouth into any old contaminated food item which we as human beings cannot
consume. They then return home and put their mouth or touch our food leading to cross-
contaminating the food we consume (UN, 2000). (UN, 2000). This makes it important to
first manage the hazards associated with Salmonella poisoning so as to reduce the risk of
cross-contamination.
Managing Pet to Human Contamination
Pets have been identified as the main cause of Salmonella poisoning among patients. Studies
have shown most Salmonella poisoning patients own pets that they interact with very closely
leading to pet to human contamination. This is due to many of the pets either touching
contaminated items while outside and then sharing our food or touching their owners directly on
the mouth. These results in the bacteria finding its way to our food and being ingested which

leads to the Salmonella poisoning food poisoning (Carrión & Thompson, 2013). This makes it
important to educate the public regarding pet management and interactions to prevent or
minimize the risk of cross-contamination from pets to human which can be achieved by
practicing strict hygiene while interacting with pets and preventing them from touching our food.
It’s also critical to wash hands properly after interacting with pets and just before consuming any
meal to wash any Salmonellosis bacterial which may have found its way on your hands and face
while interacting with the pet.
Avoid Consuming Cold Foods
Many people and especially working professionals consider food to be safe due to having
been cooked and stored in the fridge. Fridges do help prevent bacteria from multiplying
and food from spoiling but this does not eliminate or kill any Salmonellosis bacteria which
may have found its way into the food. This makes it critical for all food to be properly
heated to help kill any bacteria which may have found its way or contaminated the food
while cooling or before being placed in the fridge (Hardy, 2014). (Hardy, 2014). Avoid
consuming cold food especially when has meat, egg, fish and milk products as these are the
most prone to harbouring Salmonellosis bacteria. Refrigerated food must be heated
properly and kept on slow heat for at least 5 minutes to ensure all pathogens and bacteria
have been neutralized before consumption.
Avoid Eating Half Raw or Raw Animal Products
It’s also common to find many people preferring their steaks, fish, and egg medium rare or
half boiled meaning the food is half cooked and highly prone to contamination. This is the
same with milk and milk products as well which many people also consumer raw placing
them at a high risk of contracting Salmonellosis (Merry, 1997). (Merry, 1997). It is
important to avoid consuming half-cooked meat, egg and milk products as this exposes the
food to attracting a higher chance of Salmonellosis contamination which can easily find its
way into your body.
Hazard management plays a huge role towards controlling the spread of Salmonellosis
bacterial infections making it important to educate the public regarding the hazards thus
helping eliminate the risk from the source. Salmonellosis bacterial infections tend to
contaminate any meat, fish, fish or eggs products which may have been discarded in the

waste bin or garbage. But can easily find its way back to the food cycles by attaching itself
to animal and insects which may come in to contact with the contaminated food and
transport it to freshly cooked food (Berger & Parenteau, 2010). (Berger & Parenteau, 2010).
Pets, House flies, and cockroaches are synonymous for spreading the bacterial infections
making it important to manage hygiene to avoid contamination and infections.
Hazard Characterization
Prevention is better than cure but it’s also important to be able to assess a patient’s health
condition which could allow you to determine whether that is have fallen victim or exposed to
the Salmonellosis bacterial infection. Treatment and potential after-effects of the disease must
also be understood thus allowing one to manage any Salmonella poisoning incident before it
escalates into a major health concern (Nations, 2003).
Health Issues caused by the Pathogen
Exposure to Salmonellosis Pathogen does not lead to any disease but results in Salmonella
poisoning which is an infection of the patient's stomach leading to abdominal cramps, diarrhoea,
and vomiting. Symptoms usually begin appearing within 12-72 hours and can take between 4 to
7 days to be treated.
Symptoms of infection
Salmonellosis bacterial infections are characterized by the patient experiencing stomach
cramps, bloody stools, chills, diarrhoea, fever, headache, muscle pains, nausea, vomiting,
and dizziness within 12 to 72 hours after being exposed to the bacteria (Mastroeni &
Maskell, 2006).Production Stage
The risk assessment must continue to the initial development and mass production stages where
the risks once again need to be closely monitored to determine their behaviour while dealing
large amounts of food. Salmonellosis is especially dangers while dealing with large amounts of
meat, fish and milk products thus making it important to evaluate each batch of raw materials
carefully before being combined to manufacture a large lot. This makes it important for each of
the batched of raw materials to be carefully examined and evaluate independently so as to
determine the quality and any contamination. Once approved the raw materials must go through
a strict hygiene process before being combined to the main batch and stored in freezers to

prevent further contamination. Batches should be limited 100 KG to prevent large-scale
contamination and losses thus allowing the product development to limit the risk of
contamination and limit the number of people exposed by maintaining small to medium batches.
Packaging should also be clearly labelled and batch numbers clearly stated in unique codes thus
allowing the business, retailers, and consumers identify any batches that may show signs of
contamination and discard or surrender them for replacement.
The speed at which the infection affects the patient is directly influenced by the individual’s
immunity, strength, and ability to fight infections and treatment can take between 4-7 days
depending on the above factors.
Likelihood of the adverse outcomes
Patients exposed to Salmonellosis bacterial infections are likely to experience stomach cramps,
bloody stools, chills, diarrhoea, fever, headache, muscle pains, nausea, vomiting, and dizziness.
When untreated, it can lead to hospitalization or death of patients who may succumb due to
dehydration, high fever, and internal bleeding.
Minimum Dose of Bacteria That is required to Produced Symptoms
The minimum exposure to Salmonellosis bacteria any person required to trigger an
infection if very low and simply coming in to contact with the bacteria on hands and
touching or eating food with unwashed hands can lead to infection (Rhen, 2007). (Rhen,
2007). Once in the stomach, the Salmonellosis bacteria replicated rapidly increasing its
numbers in the stomach which happens to be the optimal environment for the bacteria to
spread replicate. The infection than begins from the stomach walls into the bloodstream
and resulting in the patient experiencing abdominal cramps, diarrhoea, and vomiting
among other symptoms.
Risk Group of the Population
Salmonella food poisoning can affect any person placing every person at risk of experiencing an
infection but there are certain criteria which increase the amount of exposure and risk and
individual experiences. People living in cities and who fail to have adequate time to cook their
food and reheat their food on a regulate basis, and pet owners are at the highest risk of
experiencing Salmonella food poisoning (Boss & Day, 2009).

Consuming Half Cooked, Raw and Cold (unheated) Food
One of the main causes if Salmonella food poisoning is related to people consuming raw,
half cooked and cold food. This is a major concern among city dwellers that lack the time
to cook food on a daily basis leading them to store food in their refrigerators over long
periods of time. In many situations, the people will not reheat the food properly which
increases the risk of the pathogens finding their way n the person’s stomach. Salmonella
food poisoning is also commonly experienced by people who prefer to consume their meat,
fish, eggs and milk products raw which place them at higher risk of infection (Nestle, 2003).
(Nestle, 2003). In recent years Salmonella food poisoning has been increasing among
residents of major cities due to the lack of dedicating time towards food preparing which
increases the risk of Salmonellosis bacterial contamination.
Pet owners
Pet owners are also categorized at high risk due to their pets begins carriers and transportation
mediums of the bacteria from unhygienic placed to the home and on the pet owners hands or
body. Any dog owners will know that their pet is being attracted to the garbage despite being
well fed since this is their nature and their powerful senses help them identify potential meals
that can be consumed in the garbage. The pets then return to the owner who may allow them to
lick their face, share food with them or even touch their pet and consume without washing their
hands. This results in increasing the risk of the Salmonellosis bacteria finding itself into the
individual’s body which places them at higher risk of exposure as compared to their people
(Brands & Alcamo, 2006). It is critical to maintaining a distance between once pet and their food
to help prevent the Salmonellosis bacterial are transported by your pet from outside to inside the
home. Additional safety steps such as washing your pet's feet before allowing them into the
house and using sanitizers after commenting in to contact with the pet must be considered which
helps wipe and kill the Salmonellosis bacteria thus reducing the chances of it finding its way into
your body.
Unhygienic households harbouring houseflies, cockroaches, and rats
Hygienic production and processing facility
Pests are another major concern and factor linked to the spread of Salmonellosis bacteria
making it important for every household to practice high levels of hygiene. House flies,

cockroaches and rats will also transport and contaminate food with the Salmonellosis
bacteria making it important that homeowners ensure the house does not harbour flies,
cockroaches or rats (Podolak & Black, 2017). (Podolak & Black, 2017). Pets control and
management is, therefore, another essential factors linked to controlling Salmonellosis
bacterial infections and preventing the risk of people being exposed to the bacteria
Exposure Assessment
Shelf Life stage and exposure diagnosis
Due to being a new product, it’s also important to continue testing after mass production and
packaging so as to determine the products safe shelf life thus allowing for the business to take
immediate steps to prevent or withdraw any possible contaminated food from stores before being
purchased. It’s also important to have a detailed chart listing the Hazard Characterization, Health
Issues, Symptoms, outcomes, and high-risk groups properly documented.
Hazard Characterization
Prevention is better than cure but it’s also important to be able to assess a potentially exposed
consumer which could allow the evaluator to determine whether that is have fallen victim or
exposed to the Salmonellosis bacterial infection by consuming the new food product this makes
it important to list the symptoms, reactions, and allergies patients may experience thus helping
document and track future development to prevent mast exposure (Nations, 2003).
Health Issues caused by the Pathogen
Exposure to Salmonellosis Pathogen does not lead to any disease but results in Salmonella
poisoning which is an infection of the patient's stomach leading to abdominal cramps, diarrhoea,
and vomiting. Symptoms usually begin appearing within 12-72 hours and can take between 4 to
7 days to be treated.
Symptoms of infection
Salmonellosis bacterial infections are characterized by the patient experiencing stomach cramps,
bloody stools, chills, diarrhoea, fever, headache, muscle pains, nausea, vomiting, and dizziness
within 12 to 72 hours after being exposed to the bacteria (Mastroeni & Maskell, 2006). The
speed at which the infection affects the patient is directly influenced by the individual’s

immunity, strength, and ability to fight infections and treatment can take between 4-7 days
depending on the above factors.
Likelihood of the adverse outcomes
Patients exposed to Salmonellosis bacterial infections are likely to experience stomach cramps,
bloody stools, chills, diarrhoea, fever, headache, muscle pains, nausea, vomiting, and dizziness.
When untreated, it can lead to hospitalization or death of patients who may succumb due to
dehydration, high fever, and internal bleeding. Listing the potential health outcomes can help
speed up treatment and prevent further infection
Risk Group of the Population
Salmonella food poisoning can affect any person placing every person at risk of experiencing an
infection but there are certain criteria which increase the amount of exposure and risk and
individual experiences. People living in cities and who fail to have adequate time to cook their
food and reheat their food on a regulate basis, and pet owners are at the highest risk of
experiencing Salmonella food poisoning (Boss & Day, 2009).
Disposal stage
It’s also important to develop a contaminated food disposal plan to avoid it entering the black
market or being consumed by underprivileged members of the community. Research shows that
underprivileged members of the society tend to fall victim to purchasing expired food products
on the black market where retailers are looking to dispose the products and regain some of their
investment. This makes it important to develop an effective expired and contaminated batch
disposal plan in which all expired and contaminated batches of the product would be
accumulated at a designated location away from human and animal populations and properly
disposed of. This can this is also critical as it would help eliminate the risk of the contaminated
food entering the market which could result in damaging the brand's reputation
Who is responsible for risk assessment in product development
With the risk associated with the new food product properly documented and understood, the
project manager or proposer would need to take on the sole responsibility of overlooking the
process. This is due to the individual having the widest knowledge and understanding linked to
the product which is critical towards ensuring the product safe development and production.

Having performed the research from the initial theoretical research stage to the practical testing
and implementation the proposer would require remaining with the product after establishment.
Besides monitoring the products development, production, packaging, sales and safe disposal, he
would also be responsible for managing the businesses educating all staff members regarding the
products development, evaluation and identification of risk factors thus ensuring the new product
exposes the lowest possible risk of contaminating the consumer. The main objective of the risk
assessment would be to identify potential risk so as to eliminate them from affecting the
consumer thus in-depth research must be done at the product proposal/ innovation stage so as to
develop a detailed report responding to each of the identified risks. Once oriented all
stakeholders and employees linked to the food production process would require taking
responsibility for performing risk assessments and reporting and presenting on any risk they
identify without waiting for higher authorities to interview this will promote a self-management
atmosphere which will see all stakeholders taking individual responsibility for managing risk
associated with the new product
Required For Risk Assessment in Product Innovation
It is important to also have documentation which requires being used to evaluate the products
with the objective of determining the risk levels and delivering a final verdict. Each stage of the
development of the product would thus require for the line managers to evaluate the incoming
raw materials using a checklist before they can be processed re-evaluated and then passed to the
next stage of the process. The initial documents would be filled by the supplies manager who
would require having a quality checklist which would require him to evaluate the raw material
before acceptance. Factors such as age, size, and storage, exposure to the elements, sanitation,
and packaging are all basic points which would need to be checked initially. The supply
managers and supervisors will then need to also consumer taking samples for onsite testing
before accepting any consignment. It is critical that the quality is properly evaluated before
acceptance as the officer would then be responsible for responding to any issues which may arise
from the raw materials once delivered at the processing facility. It’s also important to have
storage and transportation log which needs to be filled to ensure the products is being transported
in the desired manner. The same would ally for all stages of the process on which every officer
would require having a unique checklist log which would ensure each department, Officer,