What is Salmonella?
Salmonella is a rod-shaped bacterium that causes diarrheal illness in humans. Salmonella bacteria reside in the intestinal tract of animals. This bacteria is spread from the feces of animals or humans to other animals or humans.
People who contract salmonella may develop salmonellosis, an infection that can induce diarrhea, fever, and abdominal cramps. Chills, headaches, nausea, and vomiting may also be experienced. Symptoms usually disappear within four to seven days, though in infants, young children, pregnant women and the elderly, the infection can be life-threatening.
Foods with Salmonella
Any foods that come into contact with feces containing salmonella will become infected. This includes animal meat, eggs, milk and even vegetables.
Birds with salmonella can also affect water. If infected bird feces comes into contact with water, and this water comes into contact with crops, those foods will become infected with the bacteria.
Cross-Contamination
In the kitchen, it is important not to have raw foods--such as beef, pork and poultry--come into contact with each other. Infected meats and their juices can spread salmonella to other foods, including ready-to-eat foods such as raw vegetables and fruits, simply by rubbing against those foods.
Prevent Salmonella
Be sure to cook your foods well in order to kill any bacteria. Safe cooking temperatures will differ, depending on who you ask, but the USDA recommends the following minimum temperatures that will make food safe to eat:
Steaks and roasts---145 degrees F
Fish---145 degrees F
Pork---160 degrees F
Ground Beef---160 degrees F
Egg Dishes---160 degrees F
Chicken Breasts---165 degrees F
Whole Poultry---165 degrees F
After handling raw meat, wash your hands before handling other foods.
Washing your hands is not just a good habit while handling food. If your pet has diarrhea, it can be a sign that they are infected with salmonella. Be sure to wash your hands immediately after handling your pet and their feces. This will help you to prevent spreading the bacteria, whether you are handling food or not.
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