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TeachMeFinance.com - explain Salmonella Salmonella The term 'Salmonella ' as it applies to the area of agriculture can be defined as ' A pathogenic, diarrhea-producing bacterium that is the leading cause of human food borne illness among intestinal pathogens. It is commonly found in varying amounts in raw meats, poultry, milk, and eggs, but other foods can carry it. Under 1996 rules published by USDA to control pathogens in meat and poultry, all plants that slaughter food animals and that produce raw ground meat products must meet and stay below a standard national incidence rate for salmonella contamination. The standards, which take effect in January 1998, vary by product. Plants where USDA testing indicates contamination rates are above the national standard will be required to take remedial actions'. Previous 5 Terms: Saline water salinity Salinity (SAL) salinity gradient salinometer Next 5 Terms: Salmonids salpiform Salt dome Salt gradient solar ponds salt water intrusion About the author Mark McCracken Author: Mark McCracken is a corporate trainer and author living in Higashi Osaka, Japan. He is the author of thousands of online articles as well as the Business English textbook, "25 Business Skills in English". Copyright © 2005-2011 by Mark McCracken, All Rights Reserved. TeachMeFinance.com is an informational website, and should not be used as a substitute for professional medical, legal or financial advice. Information presented at TeachMeFinance.com is provided on an "AS-IS" basis. Please read the disclaimer for details.