Preventing Outbreaks of Salmonella (2356)

Chicken, turkey, pork, beef, eggs, and other meat and poultry products are important sources of protein, iron and other nutrients. Unfortunately, the raw meat may carry salmonella and other bacteria. The good news is that these bacteria don't have to make you sick. Routine food safety practices can destroy salmonella and other bacteria and prevent outbreaks of the illnesses they cause.

Only 10 strains of the 2000 different salmonella strains cause infections in humans. Salmonella usually live in the intestinal tracts and waste of dogs, cats, rats, birds, livestock, poultry, and other warm-blooded animals. Despite strict sanitation practices in meat processing plants, it is impossible to guarantee that raw meat or poultry will be "salmonella-free".

You can become ill if enough live salmonella bacteria enter your body through food. Salmonella populations on raw food may be fairly low and will not increase if you refrigerate the food. But careless food handling can give bacteria a chance to multiply.

For example, if you use a knife to cut raw poultry and then use it to chop lettuce for a salad without washing the knife first, you'll contaminate the lettuce with any bacteria that may have been on the knife. Since you don't cook lettuce before you eat it, you'll also eat the bacteria. Once in the small intestine, salmonella multiply and produce symptoms that include upset stomach, diarrhea, chills, fever, or headache. Symptoms may last three to five days.

Salmonella infections can be life-threatening for the very young or for people already weakened by other diseases. Many people mistake these symptoms for the flu and never see a doctor. Prevent salmonella infections in your home or in group meals by following these guidelines:

- Cook meats, poultry, and eggs thoroughly to destroy any bacteria that may be present.  Internal temperatures for beef or pork should be at least 160 degrees F. Cook poultry to 185 degrees F. Completely cook eggs; do not serve them with runny whites or yolks.

- Wash your hands, cutting boards, and other utensils that have been in contact with raw meat or poultry before working with other foods. Sanitize utensils with a solution of one tablespoon chlorine bleach in a gallon of water to assure that other foods will not be contaminated. Sanitize dishcloths, too.

- Thoroughly clean cutting boards used for raw meats or poultry.

- Keep raw meat or poultry refrigerated before cooking, and do not allow them to touch other items in the refrigerator.

- Do not interrupt cooking meat or poultry. Make sure food reaches its endpoint temperature in one time period.

- Thaw frozen meats or poultry in the refrigerator or in waterproof wrapping in a sink of cold water, or in the microwave. Keep refrigerated or use immediately.

- Refrigerate leftover cooked foods immediately. Do not hold food for late-comers in a barely warm oven; holding temperatures need to be above 140 degrees Fahrenheit. Discard food that has been below 140 and above 41 degrees Fahrenheit (room temperature) for 2 hours or longer.

When in doubt, throw it out.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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