After first ingesting salmonella, you may or may not even be aware that bacteria is headed into your digestive system and that the symptoms will cause you a great deal of suffering. In many cases, the conditions where salmonella bacteria thrive are undetected and there are no warnings or unusual odors from foods contaminated with salmonella. The best safety advice is to eliminate the conditions that create and propagate salmonella bacteria.
Temperature and Conditions of Food
The U.S. Food and Drug Administration provides tips for consumers to ensure that the conditions for foods, such as eggs, are safe. Check for recalled products due to salmonella contamination and if you suspect that any food item is on a recalled item list, discard the product or return it to your local retailer for a refund. For the condition of eggs, keep raw eggs refrigerated below 45 degrees F at all times. The FDA suggests discarding cracked or dirty eggs and washing hands and any surfaces or utensils that are exposed to raw eggs. Conditions for salmonella are ripe in raw and unpasteurized eggs, so avoid eating both. Additionally, conditions that promote salmonella growth come from eggs left at room temperature for more than two hours.
Undercooked Meats or Seafood
For those who enjoy hamburgers, steak or other meats cooked rare or medium rare, be aware that undercooked meat is a condition for salmonella to thrive in the food. The National Digestive Diseases Information Clearinghouse indicates that some raw foods contain harmful salmonella bacteria when purchased. The raw meat or poultry might have been contaminated during slaughter. In addition, seafood can become contaminated with salmonella bacteria during processing. Since these conditions for salmonella bacteria are unknown to end consumers, it is best practice to destroy the condition for salmonella poisoning through proper cooking. Cooking destroys the bacteria. Freezing food only stops the bacteria's growth temporarily, but when the food thaws, the condition of bacteria growth containing salmonella becomes reactivated.
Fresh Fruit and Vegetable Contamination
Although eating a fresh salad from a pre-washed bag of greens seems benign and healthy, conditions of salmonella have been present in fresh spinach, green onions, lettuce, tomatoes, spouts and melons. Contamination with salmonella might be the result of stray animal feces on or near the crops, especially the low-growing crops. Conditions for salmonella, according to the National Digestive Diseases Information Clearinghouse, "also occur during food preparation in a restaurant or a home kitchen. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus." Conditions for salmonella occur when fresh fruit and vegetables are stored at room temperature for more than two hours.
