Salmonellosis is a bacterial infection caused by Salmonella bacteria. These bacteria inhabit the intestinal tracts of certain animal carriers, especially birds. Transmission to humans typically occurs through ingestion of foods that have been contaminated with the faeces from these salmonella-carrying animals. So, we will be suggesting some ways to prevent salmonella infection to ensure that you have a better understanding of how to stay vigilant day-to-day and keep salmonella at bay.
Take some time to review these practical protective measures for keeping your food as safe as possible. Feeling empowered to prevent salmonella contamination is one very good recipe for long-term good health!
Ways to Prevent Salmonell
Here are some ways to prevent salmonella
1. Practice good hand hygiene
- Wash hands thoroughly with warm water and soap for at least 20 seconds after using the bathroom, changing diapers, contacting animals or their environments, and before preparing or eating food. Scrub well between fingers and under nails where bacteria can hide. This is crucial to avoid retaining and spreading bacteria.
- Ensure those with diarrhoea, especially children, wash their hands frequently with soap and warm running water each time they use the restroom or blow their nose. Have kids sing "Happy Birthday" twice while lathering for 20 seconds.
- Make thorough hand washing a regular habit when interacting with higher-risk items. Use hand sanitiser as a temporary solution if soap and water are unavailable.
2. Keep cooking areas and foods safe
- Separate raw meats, poultry, seafood and eggs from other foods when shopping, storing, and preparing to prevent cross-contamination. Use separate grocery bags, storage containers, and prep tools designated only for these raw animal products.
- Clean countertops, cutting boards, sinks, knives, thermometers, and other utensils thoroughly with hot soapy water after handling raw animal products. Consider using color-coded boards only for produce versus meat.
- Wash fruits and vegetables under running water prior to consumption, including produce with inedible skins. Scrub firm produce with a brush or fingers to remove hidden germs.
- Contamination can occur when bacteria spread from raw to ready-to-eat foods via hands, tools, drips, etc. Be careful.
3. Cook foods properly and store them at safe temperature
- Use a food thermometer to ensure meats like chicken and hamburger are cooked to 165°F. Check pork reaches 145°F and beef steaks get to 160°F. Cook eggs until yolks and whites are firm.
- When making uncooked foods like dressings or ice cream, use pasteurized eggs or egg substitutes to reduce risk.
- Refrigerate perishable foods below 40°F and freeze at 0°F or below. Check fridge and freezer temp with appliance thermometers.
- Defrost foods safely in the refrigerator, under cold running water changed every 30 mins, or in the microwave if cooking immediately after.
4. Practice caution with animals
- Wash hands thoroughly after touching or handling any live poultry or livestock, as well as their living spaces, feed, waste, or faeces to prevent illness. Consider having hand washing stations near animal exhibit areas.
- Closely supervise infants and young children when interacting with animals to reduce ingestion of bacteria from petting, kissing, or getting licked.
- Do not prepare, serve, or consume food or beverages in areas where live farm animals are kept or exhibited. This includes areas used to confine or walk livestock.
Take care when swimming
- Avoid swallowing water when swimming in lakes, pools, etc.
- Those with diarrhoea should avoid recreational water activities until they recover.
Conclusion
By thoroughly cooking foods, properly storing them at safe temperatures, practising good hand hygiene, taking caution with animals, and disinfecting kitchen tools and surfaces, you can greatly reduce your salmonella risk. Following these guidelines can help ensure a safe and healthy everyday life, and having health insurance policy can provide additional peace of mind in case of unexpected illnesses.