How to Prevent Salmonella

If you have been following the news lately, you know that it's not always easy to practice healthy living. In the last two years incidents of salmonella have been on the rise, prompting recalls of tomatoes, jalapenos, peanut butter, sprouts, lettuce, eggs, and most recently, ground turkey. This week CBS News revealed that the Cargill ground turkey recall includes 36 million pounds and 32 different varieties of ground turkey (including popular labels like Honeysuckle, HEB brand, Safeway, and Kroger).

If you regularly eat ground turkey you should be aware of the signs of salmonella poisoning and know what precautions you should take to avoid getting sick.

Common Symptoms of Salmonella

• Nausea and vomiting

• Fever and chills

• Diarrhea

• Abdominal Cramps

• Headaches

These salmonella poisoning symptoms usually come on within 72 hours of being infected. In most cases, people suffering from salmonella poisoning are able to recover without needing to seek medical attention, but in rare cases it can spread into the bloodstream or bones, killing patients with weakened immune systems. If any of the above symptoms last longer than 7 days or stools are bloody you should consult a doctor immediately.

Ways to Prevent Salmonella Poisoning:

Refrigerate Meat Properly

Meat should be refrigerated within 2 hours of purchasing it (or 1 hour in the summertime). Where possible, shop for meat at the end of your grocery trip so it's not sitting in your cart for a prolonged period of time. In the summer car temperatures can reach well over 100 degrees. Once in your car turn on air conditioning to cool down the inside of your car.

Cook Food Thoroughly

When cooking make sure you know what internal temperature is safe for the egg or meat dish you are cooking and then use a meat thermometer to determine when it's done. Do not just rely on color, as this can lead to unsafe meat being served and consumed.

Wash Hands, Work Surfaces, and Utensils

After handling raw meat or eggs be sure to wash your hands, work surfaces, and utensils with soap and hot water. Additionally, disinfect work surfaces with a bleach solution where possible.

Reheat Food Thoroughly

When reheating food make sure that the internal temperature reaches the safe cooking temperature before consuming the leftover food.

Clean Dish Cloths and Sponges Regularly

Dish cloths and sponges can be a breeding ground for salmonella and other dangerous forms of bacteria. Make sure that dish clothes are washed regularly and sponges are thrown out when they start to get old.

Thaw Meat Safely

When thawing meat always thaw it in the fridge, not on a countertop. Leaving meat at room temperature is very dangerous. When you move the meat from the freezer to the fridge to thaw make sure you put it in a bowl so that a leak doesn't contaminate other items in the fridge- especially foods that will be eaten raw, like vegetables.