The Center for Disease Control and Prevention (CDC) reports that there are 40,000 cases of salmonella each year in the United States. According to the Mayo Clinic, salmonella is a caused by bacteria that normally lives in the intestinal tract of animals and humans. The bacterium is shed through feces, where humans frequently are infected from eating raw foods and drinking contaminated water. People who are infected with salmonella show symptoms of fever, diarrhea and abdominal cramps within 12 to 72 hours after consuming the contaminated product. Generally people recover within four to seven days without medical treatment.
Meat, seafood and poultry
Meat and poultry can become contaminated with salmonella during the butchering and packing process. When meat and poultry are not cooked thoroughly, the bacteria is not killed. The U.S. Food and Drug Administration (FDA) recommends that steaks and roasts be cooked at 145 degrees F, pork and ground beef at 160 degrees, chicken breasts and whole poultry at 165 and fish to 145.
The CDC recommends that people disinfect hands, surfaces, utensils and other cooking equipment after cooking raw meat and poultry. When at a restaurant and the meat or poultry is undercooked, do not be afraid to send it back, advises the CDC.
Eggs
Chickens can become infected with salmonella and lay contaminated eggs. When these eggs are not cooked and used in recipes such as homemade mayonnaise, cookie dough, homemade ice cream and hollandaise sauce, people can become sick from eating the raw contaminated eggs. The FDA recommends that egg dishes be cooked to 160 degrees F.
Fruits and Vegetables
Fruits and vegetables are watered in the field and can be contaminated from that water. Fruits and vegetables that are imported are often washed during the packing process and the water can contain salmonella bacteria. When preparing these foods in the kitchen have a clean surface, since foods can become contaminated if raw meat comes in contact with uncooked fruits and vegetables.
According to the Mayo Clinic, this is how salads become contaminated with salmonella. According to the CDC, educating food industry workers about cross contamination can help prevent salmonella. Educating farmers about cleaner harvesting and food packaging processes can also help eliminate salmonella.
