Salmonella poisoning affects thousands of individuals each year. The good news is that it can be prevented. It is only a matter of proper hygiene and the practice of food safety in the kitchen. Here is a list of ways to prevent it:
Wash hands frequently
Dirty hands can bring about cross contamination. It is extremely important to thoroughly and frequently wash hands. Washing with hot and soapy water is recommended. This should be done before handling eggs, poultry and raw meat.
Use clean towels to wipe hands
Some kitchen-workers ignore this simple rule. Often, the ends of a shirt serve as an instant towel. This completely defeats the purpose of washing the hands as germs and bacteria probably reside in these worn clothes, too.
Maintain short and clean nails
Long nails can encourage the growth of bacteria that can easily transfer to the food being handled. Painted nails are even worse. Anyone who is expected to work in the kitchen should make it a habit to keep nails short and clean.
Cook food completely
This especially applies to poultry and egg products. You do not have to overcook it. The rule of thumb is that poultry should be cooked at a 165-degree temperature, while eggs should be kept at a 150-degree temperature.
Leftovers should be kept safe
There is a range of temperature that is considered a danger zone for food. That is because it tends to encourage bacterial growth. It is set in the range of 45 to 140 degrees. Individuals are advised against keeping leftovers on the counter. Instead, they should be kept safe inside the refrigerator within two hours after cooking.
Thaw frozen meat inside the refrigerator
It is common practice to thaw meat at room temperature by the counter or in the sink using running water. These methods are ineffective and will only encourage the growth of bacteria. Frozen meat should be thawed using cold water in the refrigerator or better yet, placed in the microwave.
Use separate boards for vegetables and raw meat
This should be observed for the sake of food safety. Wooden boards are preferred for the vegetables, while plastic should be used for raw meat. Bacteria and mold can come from the blood draining out of the raw meat and no one wants those to get into the vegetables as well. Otherwise, it could contribute to salmonella poisoning.
Read more: Natural News
