How to Rid Vegetables of Salmonella

The Illinois Department of Public Health states there are approximately 2,000 different, but closely related, strains of the Salmonella bacteria. Only a small percentage of those strains cause illness in humans, but those few strains are responsible for much of the world's food poisoning. According to the U.S. Department of Agriculture's Food Safety and Inspection Service, there are around 1.4 million cases of salmonellosis every year in the United States alone. Food poison caused by Salmonella bacteria is usually the result of consuming contaminated foods. Although most of the time these foods are of animal origin, fruits and vegetables can also become contaminated.

Things You'll Need

• Bleach
• Water
• Spray bottle
• Dish detergent
• Refrigerator

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Instructions

• 1

  Prepare a disinfectant solution of one once of bleach to one gallon of water. Store the solution in a spray bottle. Disinfect all preparation surfaces, including cutting boards, by spraying them lightly with the solution; then allow them to air dry prior to preparing vegetables.

• 2

  Wash all vegetable-preparation utensils, such as knives, bowls and platters, with hot water and detergent. Washing in an automatic dishwasher that uses hotter water than human hands can tolerate will provide more thorough disinfecting.

• 3

  Keep vegetables properly refrigerated at below 40 degrees F prior to preparation. Avoid cross-contamination by storing vegetables separately from meats and poultry. Maintain separate cutting board for meats and poultry, and vegetables.

• 4

  Wash vegetables thoroughly prior to preparing. Vegetables tend to become contaminated from coming in contact with organic fertilizers that may contain animal manure. Thorough washing will help to remove the contaminants.

• 5

  Maintain cooked vegetables above 140 degree F prior to serving. Cooked vegetables that are not consumed and allowed to cool should be discarded. Do not attempt to save and reheat them.