Jewish Recipes --> Food and Health -- > Salmonella

For informational purposes only.  Consult your Doctor. 

Salmonella is a genus of rod-shaped Gram-negative enterobacteria that causes typhoid fever, paratyphoid fever, and food borne illness. Salmonella species are motile and produce hydrogen sulfide.

The prevention of Salmonella as a food illness involves effective sanitizing of food contact surfaces. Alcohol has proven to be an effective topical sanitizer against Salmonella.

This information was taken from Department of Health and Human Services: Centers for Disease Control and Prevention and FDA / Center for Food Safety & Applied Nutrition.

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What can I do to prevent salmonellosis?

• Cook poultry, ground beef, and eggs thoroughly. Do not eat or drink foods containing raw eggs, or raw (unpasteurized) milk.
• If you are served undercooked meat, poultry or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking.
• Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry.
• Be particularly careful with foods prepared for infants, the elderly, and the immunocompromised.
• Wash hands with soap after handling reptiles, birds, or baby chicks, and after contact with pet feces.
• Avoid direct or even indirect contact between reptiles (turtles, iguanas, other lizards, snakes) and infants or immunocompromised persons.
• Don't work with raw poultry or meat, and an infant (e.g., feed, change diaper) at the same time.
• Mother's milk is the safest food for young infants. Breastfeeding prevents salmonellosis and many other health problems.