Le Probleme De La Dissemination Des Salmonella Par Les Viandes De Boucherie Et Les Produits De Charcuterie

Abstract

SummaryOne may summarize as follows the measures which can assure man a better protection against toxi-infections due to Salmonelloses of meat origin. The spread of Solmonclloses can be reduced by assuring animals hygienic conditions of environments, of food and of transportation. Classifying animal Salmonelloses with the diseases requiring compulsory notification may improve the efficiency of this effort. One can prevent infection of the healthy meat by the application of hygienic measures in all the steps involved in the handling of the meat from the slaughter house to the consumer including the transportation, the refrigeration, the packing-house, the kitchen and so on... and by establishing compulsory sanitary controle of all the employees dealing with the preparation and the sale of meat and its by products. However, this controle may not be possible without infringing on the principles of individual freedom.One can educate consumers with modern means (newspapers, radio, cinema) by stressing the advantages of refrigeration for the conservation of meat either fresh or prepared, and the dangers resulting from tardive consumption of raw or insufficiently cooked meat.At last, one can endeavour to discover the exact causes of intoxication and to prevent their occurrence by the association of the voluntary efforts of doctors, veterinaries, industrials and consumers.