Thermal susceptibility of Salmonella in the Moroccan food snail, Helix aspersa.

Thirty samples of 10-15 Helix aspersa food snails were examined for Salmonella by a surface rinsing method and by analysis of whole snails rinsed with 70% ethanol. Thirteen samples were positive by the rinsing method and 6 were positive by whole snail analysis, with this difference being significant (P less than 0.01). Although Salmonella contamination in H. aspersa appeared to be predominantly surface, the pathogen was also found within the snail meat. The ability of surface and subsurface Salmonella organisms to survive in cooked snails was determined in 90 samples. Thermocouple readings indicated that an internal temperature of at least 200 degrees F (93 degrees C) was reached within the snail meat during cooking by a typical recipe. This temperature was sufficient to kill both surface and subsurface Salmonella in 29 samples positive for the pathogen prior to heating. A variety of serotypes representing several somatic groups was isolated.