How to Kill Salmonella Germs

How your prepare your eggs, meats and veggies can make the difference between a delicious meal and four to seven days of diarrhea, vomiting and possible hospitalization. According to the Center for Disease Control, approximately 40,000 Americans experience salmonella poisoning each year. Salmonella bacteria assumes many different forms depending on the contaminating food and geographic location, but the most common type in the United States is Salmonella serotype enteritidis. Children and the elderly are most at risk of the salmonella bacteria, due to compromised and underdeveloped immune systems.

Things You'll Need

• Antibacterial hand soap
• Paper towels
• Antibacterial counter spray

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Instructions

• 1

  Cook all foods thoroughly. Raw meat and eggs can contain salmonella bacteria. Cook all meat until the internal temperature reaches 165 degrees Fahrenheit or until the inside meat is no longer pink. Cook or boil eggs until both the whites and yokes are firm. A runny egg yoke indicates inadequate cooking and contains more salmonella bacteria than a firm-yoke egg. Avoid consuming foods that use raw eggs, such as hollendaise sauce or dessert mousse.

• 2

  Clean all cooking surfaces. Counters holding raw meat of any kind are harbingers of bacteria. Wipe away any excess raw meat juice using a paper towel. Generously spray antibacterial cleanser over the counter surface and use a clean paper towel to wipe off the remaining spray. Avoid cleaning your counters with sponges since the warm, moist habitat of a sponge creates a breeding and storing ground for bacteria.

• 3

  Wash your hands. Pour antibacterial soap into your hands and scrub vigorously for one minute, before rinsing with hot water. Pay attention to the space under your finger nails and between your fingers. Always wash your hands immediately after handling raw eggs, meat, chicks, chickens or reptiles. Supervise small children to ensure adequate hand washing.