How to Control Salmonella
Salmonella is a food-borne illness caused by the bacteria salmonella enteritidis. The salmonella bacteria mainly lives in the intestinal tracts of animals and birds. Infected chickens are a common source of salmonella contamination. Hens pass the salmonella bacteria to eggs, sometimes, without any signs of illness. You can control salmonella contamination by following three simple steps: clean, cook and chill.
Instructions
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1
Clean fruits and vegetables thoroughly. Salmonella contamination can affect fruits and vegetables, or other foods that are eaten raw, by coming in contact with salmonella bacteria in processing facilities or your kitchen counter.
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Wash your hands before and after handling food -- especially raw meats and eggs. This will reduce the spread of the salmonella bacteria.
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3
Wash your hands often if you have pet reptiles like lizards or turtles. These animals can harbor salmonella bacteria.
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Use a different cutting board for cutting up vegetables than the one you use for meat. Thoroughly clean counter tops, cutting boards and cooking utensils after handling raw meat.
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Cook meat and eggs thoroughly. Chicken, and other poultry, should be cooked to an internal temperature of 165 degrees Fahrenheit. All pork, ground beef, veal and egg dishes -- including casseroles -- should be cooked to an internal temperature of 160 degrees Fahrenheit. Cooking at high temperatures destroys the ability of salmonella bacteria to cause illness.
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Chill food at refrigerator temperatures before preparation. Foods that contain raw eggs like mayonnaise should be chilled and not left out for long periods of time. Low temperatures discourage salmonella contamination -- inhibiting the growth of the bacteria.
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Thaw foods in the refrigerator, not at room temperature. Keep food chilled at all times until you are ready to eat or cook it.
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Tips & Warnings
Limit the amount of raw eggs you eat. Eggs receive stringent cleaning and disinfecting procedures. However, recent salmonella contamination can be linked to disinfected, cleaned and intact eggs. This is primarily due to salmonella bacteria infecting the ovaries of egg-laying hens. The salmonella bacteria contaminates the eggs before the shells are even formed.
Eggs from free-range, organic or natural chickens are not free from potential salmonella contamination. Always follow the steps of clean, cook and chill when handling these kinds of eggs.
