Do you know how safe the food you’re eating is? It may not be as harmless as you think. We all need to focus on food safety throughout the year, especially now since the Spring and Summer have rolled around, and the likelihood of picnics involving barbeque’s increase the chances of salmonella poisoning.
Salmonella is bacteria found in raw foods, raw eggs, undercooked meats and poultry, and even on fruits and vegetables, and can survive for months in water, ice, sewage and frozen meats.
Salmonella is transmitted when you eat food that has been contaminated with animal feces. Bacteria from the contaminated foods can also be transferred to and from utensils, cutting boards and other kitchen surfaces.
Typically, people with a salmonella infection develop symptoms such as nausea, vomiting, abdominal pains and diarrhea within 12 to 72 hours.
Other bacteria and parasites can cause food poisoning, which is a gastrointestinal disorder that results from eating contaminated foods. Signs of food poisoning may begin within hours and last from one to 10 days.
Symptoms of food poisoning include nausea, vomiting, watery diarrhea, abdominal pain and fever.
If you do contract salmonella poisoning, make sure to replenish fluids and electrolytes lost to diarrhea and vomiting. Also, avoid milk products to alleviate abdominal pains.
You can take steps to prevent salmonella and food poisoning: washing your fruits and vegetables can rid them of bacteria. Even fruits with hard covers, such as cantaloupes, can have traces of salmonella on them, and the bacteria can spread if not washed.
Here are some more tips to help make sure you stay healthy while eating:
Wash your hands, utensils and food surfaces often
•Use hot, soapy water to wash utensils and cutting boards.
•Wash hands with warm, soapy water before handling or preparing foods.
Keep raw foods separate from ready-to-eat foods
•This prevents cross-contamination (such as cutting lettuce on a board you just used to cut up raw chicken).
Cook foods to safe temperatures
•The best way is to use a food thermometer.
•You can kill harmful organisms in food by cooking it to an internal temperature of between 145 and 165 degrees.
Refrigerate or freeze perishable foods promptly
•Do so within two hours or purchasing.
•Put food in the freezer if you do not expect to eat it within two days.
Defrost food safely
•Do not thaw foods at room temperature.
•The safest way to defrost is in the refrigerator or microwave, or by running cold water over food.
When in doubt, throw it out
•Food left out at room temperature for too long may contain bacteria or toxins that can’t be destroyed by cooking (remember foods should NOT be in the Temperature Danger Zone of 40-140 degrees for over 4 hours, or it may be likely to become poisonous).
•Don’t taste food you are unsure about.
If you keep these helpful tips in mind when you are preparing and eating your favorite foods, you will surely cut down on your chances of getting salmonella poisoning as well as other harmful illnesses caused by improperly washed and cleaned foods.
