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10 Ways to Prevent Salmonella Poisoning

By: Beth Gold

  1. Wash hands thoroughly before and after handling raw poultry or eggs.
  2. Don't cross-contaminate. Keep raw meat, poultry, fish and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife and countertops with hot soapy water.
  3. Never leave food at room temperature for longer than two hours. One hour is the standard when it's warmer than 90 degrees Fahrenheit.
  4. Keep hot foods hot and cold foods cold. Keep hot food over a heat source and keep cold food on ice. Ideally, keep cold foods refrigerated until you are ready to serve them.
  5. Keep perishable picnic food in a cooler with ice. Set the cooler in the shade and open the lid as little as possible.
  6. Do NOT eat raw eggs. No homemade cookie dough, eggnog or Caesar salad, unless you use pasteurized eggs or egg substitutes: Pasteurization destroys salmonella bacteria.
  7. Eat eggs by their "use by" date, which is marked on the carton.
  8. Cook eggs thoroughly so that the yolk and white are both solid. Eggs should be cooked to an internal temperature of at least 150 degrees Fahrenheit for at least 15 seconds.
  9. Chicken breasts should be cooked to an internal temperature of 170 degrees Fahrenheit, and whole chickens should be cooked until the thigh reaches an internal temperature of 180 degrees.
  10. Don't eat any food that you suspect may have sat in the "danger zone" for too long (40-140 degrees Fahrenheit for more than two hours). It is not worth the risk of getting sick.

 

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