Salmonella: What is it?
Posted by
Greg OwenFebruary 22, 2007 2:51 PMSalmonellosis appears to be on the rise in the United States, particularly in the last ten years. With recent recalls on products that are feared to be contaminated with Salmonella, many people may be wondering what the exact nature of Salmonella is. According to the dictionary, "salmonella is any of several rod-shaped, facultatively anaerobic bacteria of the genus Salmonella, as S. typhosa, that may enter the digestive tract of humans and other mammals in contaminated food and cause abdominal pains and violent diarrhea."
Basically, Salmonella can be found in animals as well as in the environment such as in water, soil, insects, factory surfaces, kitchen surfaces, animal feces, raw meats, raw poultry, and raw sea foods, to name a few. The onset of the disease usually takes anywhere from 6 to 48 hours. Particularly at risk are children, the elderly and those that are ill. Symptoms can include nausea, diarrhea, fever and vomiting. Food contaminated with Salmonella is estimated to effect anywhere from 2 to 4 million Americans annually.
How to Protect Yourself:
It is recommended by the USDA that you do the following:
Cook poultry products to an internal temperature of at least 165 degrees Fahrenheit.
Egg yolks should be well cooked and not "runny."
Kitchen surfaces and equipment shoul be kept clean.
Follow the microwave and other cooking instructions completely.
When using a microwave, it is important to cover the product being cooked to ensure that the
steam will build up and that there are no "cold spots."
When instructions call for setting a food item aside after cooking and prior to eating, it is very important to do so.
(The "setting aside time" allows the heat to spread throughout the product prior to consumption.)