Salmonella Contamination
Salmonella poisoning always begins with Salmonella bacteria. According to the World Health Organization, there are more than 2,500 kinds of Salmonella bacteria, most of which live naturally in the gastrointestinal tract of humans and animals. Salmonella bacteria makes its way to food through foods from animals--like eggs and meat--or produce that has been watered with irrigation water contaminated with feces from infected animals. Unfortunately, especially with the globalization of the U.S. food supply, there's not much you can do to prevent contaminated foods from entering your home. However, what you do with food after it's in your home can affect whether or not Salmonella poisoning results.
Improper Handling
Salmonella food poisoning can be caused by bacteria transferred from hands and household surfaces. Experts at the Partnership for Food Safety Education recommend handwashing with soap for a minimum of 20 seconds before handling food. Utensils, containers and countertops should be sanitized between uses. Fruits and vegetables should always be washed--even those labeled "pre-washed." After foods are cooked or cleaned, they should never be replaced on dishes or containers that previously held raw or unwashed food.
To sanitize dishes and utensils, wash them in an automatic dishwasher. If you do not have an automatic dishwasher and for items such as countertops that don't fit, use a sanitizer solution. Commercial brands are available, or you can make your own by adding one teaspoon of chlorine bleach to one quart of tap water. Items should be allowed to sit or soak for at least ten minutes. Items that are often overlooked include cutting boards, sponges and the handles of the refrigerator and faucets.
Inadequate Cooking
Heat kills Salmonella bacteria and inactivates its secreted product "enterotoxin." Salmonella bacteria come from animals, so it's not surprising when they are in foods that come from animals. Inadequate cooking, especially of foods that come from animals, is an excellent recipe for Salmonella.
According to the Partnership for Food Safety Education, you can prevent Salmonella poisoning by cooking eggs, sausage, ground beef and pork to a minimum internal temperature of 160 degrees Fahrenheit. Other meats, game and fish should be cooked to a minimum internal temperature of 145 degrees F. Poultry, fowl, casseroles and leftovers should be heated to a minimum internal temperature of 165 degrees Fahrenheit.
Unsafe Storage
Salmonella and other bacteria grow fastest between 40 and 140 degrees F, so government food safety experts refer to this range as the "danger zone." Cooked foods and other perishables that spend two or more hours in the danger zone provide the optimum growth environment that can lead to Salmonella poisoning.
To prevent Salmonella poisoning, refrigerate foods as soon as you are done eating. Large items such as roasts and foods in deep dishes should be divided into smaller portions before refrigeration to ensure timely temperature reductions. Also avoid storing perishables on the refrigerator door. The long storage lives of some of these items can add up to cumulative time in the danger zone.
