How to Prevent Salmonella

The Salmonella bacteria are among the most frequently diagnosed sources of food-borne illnesses. Food passes through dozens of production stages before entering your mouth and the opportunity for contamination is present at each stage. However, consumers can do their part in preventing Salmonella poisoning form occurring in their home by following these steps.

Instructions

• 1

  Control bacterial growth. Our food contains all kinds of bacteria, many of which are "good" for us. What's important is controlling the growth of bacteria and keeping them at a level that is safe for consumption.

• 2

  Be mindful of temperatures. Keep food stored at the proper temperatures until you are ready to prepare or serve them. Once served, sustain the proper temperature. For example, hot foods such as soup must remain at a temperature of at least 140 degrees Fahrenheit. Cold foods must stay below 40 degrees. Use a meat thermometer for accurate temperature gauging.

• 3

  Wash, wash, wash. Scrub your hands, utensils and surfaces before handling food, during and after food preparation when handling raw meat fish or eggs. Play it safe and use paper towels rather than sponges when washing surfaces.

• 4

  Be mindful of cross-contamination. One a utensil has been used on raw meat, fish or eggs, do not re-use it on foods that won't be cooked. Use the same precautions with surfaces such as cutting boards and countertops. It is best to use a separate cutting board for fresh produce.

• 5

  Thaw meats in the refrigerator. Leaving a frozen brick of ground beef in your sink is convenient, but it's too easy to forget about it and leave it setting beyond a safe temperature.

• 6

  Opt for eggless dishes when packing a picnic lunch. No, a picnic doesn't seem complete without a creamy potato salad, but if the salad will be setting in the sun or in the summer heat, it will quickly reach an unsafe temperature level. Vinegar-based salads are a much safer route.