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    Vegetables can become contaminated with Salmonella bacteria through several routes. One common way is through contact with contaminated water used for irrigation or washing. Salmonella can also be introduced to vegetables through the use of contaminated fertilizers or soil amendments. Additionally, improper handling practices during harvesting, processing, and packaging can lead to contamination. For example, if workers who handle vegetables have poor hygiene or if equipment used in processing is not properly cleaned and sanitized, Salmonella can be transferred to the vegetables. Finally, cross-contamination can occur when Salmonella from raw meat, poultry, or eggs comes into contact with vegetables during food preparation. It’s important to thoroughly wash and cook vegetables to reduce the risk of Salmonella infection.

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