Avoiding Salmonella

With the recent news reports of another outbreak of Salmonella in tomatoes, it’s important to become educated about what Salmonella is, how it is spread, its symptoms and, most importantly, how to avoid contracting it from the foods we eat.


Salmonellosis is an infection caused by Salmonella bacteria. Approximately 40,000 cases of Salmonellosis are reported in the United States every year and they tend to be more common in the summer. Most Salmonella infections can be traced back to dairy, poultry and meat products but Salmonella bacteria can grow on almost any food, including produce.
Salmonella can be spread easily and unknowingly. Livestock animals kept in large numbers in confined spaces can contract salmonella and carry it without showing symptoms. Infected cows, pigs, and chickens shed the bacteria in their waste. Unfortunately, this waste is sometimes used to fertilize nearby fields which results in cross contamination to produce. Salmonella can also find its way onto produce such as tomatoes as the result of contaminated water supplies. Runoff from waste lagoons at industrial farming sites, for example, can dirty streams, groundwater and other bodies of water that farmers draw on for irrigation.
Once a person is infected with Salmonellosis, symptoms usually show within 12 to 72 hours. The illness usually lasts 4 to 7 days. Most people recover without treatment. The most common symptoms are diarrhea, fever and abdominal cramps. In some cases dehydration may be so severe that the victim must be hospitalized. Severe cases may also require antibiotics.

There is currently no vaccine for Salmonella. The best way to avoid contracting it is to take precautions. The USDA suggests washing hands and surfaces as well as cutting boards and utensils, with hot soapy water before and after handling food. Raw meat, poultry and seafood should be kept separate from other foods in the refrigerator. All produce should be thoroughly washed before consumption.
Poultry, ground beef and eggs must be cooked thoroughly before consuming and should be refrigerated promptly. Do not drink raw, unpasteurized milk. Avoid raw eggs in homemade foods such as hollandaise sauce, caesar salad dressing, ice cream, mayonnaise and cookie dough. Meat, including hamburgers and especially poultry, should be well-cooked - not pink in the middle. If you are served undercooked meat in a restaurant, send it back to the kitchen to finish cooking.
It is also a good idea to keep up-to-date on reports of outbreaks of Salmonella or other harmful bacteria associated with certain foods – like tomatoes, lettuce or spinach. Being alert and aware of public health issues greatly decreases the chance of unwittingly picking up diseases.
While it is impossible to know whether some of the foods we eat are infected with Salmonella or other bacteria, we can greatly reduce our chances of consuming harmful bacteria by keeping abreast of outbreak reports, cooking meat thoroughly and avoiding raw foods such as eggs. By taking these simple steps, we can greatly increase our ability to preserve our health and safety.

Learn how to avoid spreading and getting sick from Salmonella.

Avoiding SalmonellaAuthor: Pablo MaiorinoWebsite:http://www.Freecookingvideos.comEmail:pablo@freecookingvideos.com

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