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controllingsalmonella

Controlling Salmonella

$99.99$149.00

While Salmonella is known to be associated with meat based operations, it is also a hazard in dry food facilities as well. It can enter through raw ingredients, ventilation, and pests, and be spread through the plant by shoes, forklift and cart wheels, and contaminated clothing. This video shows how to reduce Salmonella by reducing water in food processing facilities, proper cleaning and drying of equipment, and dry cleaning techniques.

  • Wet and dry food processing facilities are at risk for Salmonella contamination
  • Salmonella can enter through raw ingredients and persist in the environment
  • Proper cleaning and drying of equipment

Product Description

DVD contains both English and Spanish tracks

**Once the streaming video is purchased, you will be able to access it in your account. Please visit the My Streaming Videos section to view**

Streaming videos can only be viewed over an active internet connection and cannot be downloaded.

Presenters

Additional Information

English Streaming Video Running Time

12:55

Spanish Streaming Video Running Time

13:01

English DVD Running Time

12:55

Spanish DVD Running Time

13:01

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