Good control over the production process can stop the spread of salmonella

As we already know, salmonella comes from some specific foods, such as raw eggs or those that have not been cooked thoroughly, improperly-cooked poultry and other cooked foods that are kept at room temperature for quite a long time, particularly during the summer. Some clear premises that help to control this infection include the improvement of health conditions on poultry farms and painstaking monitoring during the production stage. Conserves Ferrer’s fresh sauces are produced in a special room, with a maximum temperature of 4-7 ºC, and a later qualitative analytical check is carried out on the product before it reaches the shops.  Another key point when it comes to avoiding salmonella is bringing forward a product’s expiry date. Ferrer fresh aioli containing egg expires after about six months, while the same product without egg lasts around a year and a half.

Source : Conserves Ferrer Communication Department.