Crackers that kill: salmonella could live in dry foods for at least SIX months

DRY FOODS have the dangerous potential to carry salmonella for at least half a year, scientists have warned.

 

Scientists have found salmonella lives in dry crackers and biscuits for up to six months

 

Experts discovered foods not commonly associated with food poisoning, like biscuits and crackers, have the capacity to harbour potentially life threatening bacteria for much longer than originally thought. 

After an increased number of outbreaks of food-borne diseases, a team of researchers investigated salmonella in dry food environments and predicted the harmful bacteria wouldn’t grow.

Amazingly, in some cases, the harmful pathogen survived for at least six months.

 

The research team used five different strains of salmonella and deliberately contaminated four filli

 

The research team used five different strains of salmonella and deliberately contaminated four fillings found in foods with low moisture content, such as cookies and crackers. 

Cheese, peanut butter, vanilla and chocolate fillings were all used to replicate the types of crackers and biscuits regularly found in shops and vending machines.

After storing the foods, scientists were able to determine how long the salmonella survived for. 

 

The University of Georgia researchers were shocked to find that the salmonella survived for so long

 

The University of Georgia researchers were shocked to find that the salmonella survived for so long, especially in the cookies.

These findings add to the mounting evidence that food poisoning can be present and survive for a length of time in dry environments.

The health experts warned that extra steps should be taken to prevent contamination in the manufacturing process.

  

The health experts warned that extra steps should be taken to prevent contamination

 

The food standard agency estimates that food poisoning affects up to 5.5 million people in the UK each year. 

It is thought that the real figure could be much higher, as many cases go unreported.

Study lead, Larry Beuchat added: "The next steps would be to test all ingredients that are used in these foods."