As an animal borne bacteria, Salmonella is an enormous problem in food and beverage factories where any type of meat or dairy is manufactured, as well as fruits & vegetables. Thriving in temperatures ranging between 5 C° and 60 C°, this bacteria is extremely difficult to eradicate.
One of the biggest problems is that Salmonella can survive for very long periods of time in water, which creates a huge risk for food manufacturers.
There are a number of ways a facility can reduce the likelihood of bacteria breeding and building up. These include but are not limited to:
1. Having a floor with bacteria inhibiting properties
2. Areas where the floor is failing & cracked should be replaced urgently
3. Implementing a strict cleaning regime
4. Installing effective drainage systems so that water & other liquids are not pooling
If you would like assistance at your facility to eliminate Salmonella, contact us today