How to Kill Salmonella With Heat
Salmonella is a group of bacteria that was named for the American scientist that discovered them. Infection with salmonella bacteria can cause salmonellosis in humans resulting in severe diarrhea, abdominal cramps and fever. Although salmonellosis usually clears up by itself within a week, In some cases, particularly among the eldery, the very young and those with compromised immune systems, it can be fatal. Fortunately, salmonella bacteria can easily be neutralized by heat.
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Instructions
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Wash all food preparation utensils in a commercial dishwasher at high heat. Wash your hands with hot water and soap prior to preparing food.
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Cook all meat products thoroughly. Use a clean, sterilized food thermometer to determine the internal temperature. According to the U.S. Department of Agriculture beef, veal, and lamb steaks, roasts, and chops should be cooked to at least 145 degrees F. Ground beef, ground veal, ground lamb and all cuts of pork should be cooked to 160 degrees F.
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Cook all poultry to an internal temperature of at least 165 degrees as measured by a clean food thermometer. Do not cook stuffing inside the bird. Instead, the U.S. Department of Agriculture recommends cooking the stuffing separately to at least 165 degrees F.
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Cook egg dishes and mixed media casseroles until they reach an internal temperature of at least 160 degrees. Fish dishes need to reach at least 145 degrees as measured with a clean food thermometer.
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Bring soups, sauces and gravies to a boil prior to serving. Reheat leftovers to at least 165 degrees F.
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Tips & Warnings
Some foods, such as fresh fruits and vegetables, don't do well with heat. In these cases, be sure to wash thorough and peel if possible prior to serving.
Salmonella is primarily an animal-based, food-borne bacteria, but it can be present on any raw foodstuff including vegetables and fruits.
