Seasonal Changes in Salmonella Prevalence in Dairy Products
Greg Howard
11th May, 2024
Image Source: Natural Science News, 2024
Key Findings
- In Ethiopia, Salmonella is more prevalent in dairy during the dry season
- Raw milk, especially from Oromia, has higher Salmonella rates than pasteurized milk or cheese
- Seasonal patterns in contamination suggest a need for targeted food safety measures
References
Main Study
1) Seasonal variation of Salmonella enterica prevalence in milk and cottage cheese along the dairy value chain in three regions of Ethiopia
Published 10th May, 2024
https://doi.org/10.1186/s40550-024-00108-4
Related Studies
2) Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants.
Journal: Journal of food protection, Issue: Vol 66, Issue 11, Nov 2003
3) Outbreak of Salmonella enterica serotype Montevideo infections in France linked to consumption of cheese made from raw milk.
4) Invasive non-typhoidal salmonella disease: an emerging and neglected tropical disease in Africa.