Published on August 4th, 2013 | by Tom0
Symptoms of Salmonella Poisoning, How to Prevent Salmonella
Salmonella can refer to the bacteria itself or refer to a disease caused by bacteria in. Over one million people are infected with salmonella every year, indicating that salmonella is very common. But salmonella can be avoided if more attention were paid on your food safety. Here are some tips to tell you how to prevent salmonella.
Usually caused by eating raw or undercooled meat, eggs orproducts, people suffering from salmonella always show the following symptoms (these symptoms generally last for 4-7days)
- Nausea and vomiting
- and chills
How To Prevent Salmonella Poisoning:
1. Wash your hands with soap and water thoroughly
- Before you preparing foods to prevent the transfer of salmonella bacteria to your mouth or to any food you’re preparing.
- After you handle raw meat or poultry, use bathroom, handle pets.
image source wset
2. Never drink raw (unpasteurized) milk.
3. Avoid eating raw eggs. Cook eggs until they reach 160ºF to prevent salmonella. Foods containing raw eggs like homemade eggnog, hollandaise sauce should be avoided as well. Try to eat the cooked eggs within two hours.
4. Wash thework surface and utensils with soap and water after they handle raw meat or poultry as soon as possible.
5. Keep the raw meat, poultry and seafood separated from other foods in your refrigerator. Wash the plate that held raw poultry, meat or seafood thoroughly before you place cooked food on it.
6.raw foods of animal origin to a certain temperature can prevent the transfer of salmonella as well. Avoid using the microwave to cook those foods for it can’t reach the uniform internal temperature and will result in the survival of salmonella. The internal temperature for breast meat is 170ºF and for the thigh meat, the temperature is 180ºF.
7. Wash the fruits and vegetables before eating.
8. Be more careful with the milk and foods prepared forand infants. Try to feed infants with mother’s milk which can prevent salmonella as well as many other health problems.
Photo: Volker Brinkmann, Max Planck Institute for Infection Biology, Berlin, Germany.