What does it mean to have Salmonella in our food?

Each year, 1 in 6 people in the United States get sick from eating food contaminated with harmful bacteria.

When 2 or more people get the same illness from the same contaminated food or drink, the event is called a food borne disease outbreak.
In the last month, we have recalled food items that were contaminated with two different bacteria: Salmonella and E. coli.
- Continue reading this blog to find out how Salmonella bacteria make their way into our foods.
  - Salmonella cause intestinal problems, called Salmonellosis.
For more information on E. coli, click HERE to see the previous blog post.

More than one type of Salmonella can infect us:

Salmonella enterica (we can pick up from animals; aka zoonotic Salmonellosis) live in the guts of humans and animals, including poultry and other birds, amphibians, and reptiles.
Salmonella enterica serovar Typhi (is only found in humans).

We can pick up these bacteria from animals.

Eggs can carry Salmonella enterica.

Egg shells can pick up Salmonella from
- poultry droppings
- from the area where eggs are laid
Salmonella can also get inside the eggs BEFORE shells are formed.

At risk of serious salmonellosis are

These folks should NOT handle or touch amphibians, reptiles or their environment.

Keep raw meat, poultry, seafood, and eggs SEPARATE from other foods.
Store raw meat in original packaging in a meat drawer (or clear plastic bin)
- on a lower shelf, to prevent cross contaminating other foods kept below, with fluids from meat.
Use separate cutting boards and plates for raw meat, poultry, and seafood.

Make sure foods are COOKED to a safe internal temperature.

You can’t tell by looking – use a food thermometer.
- 165°F for all poultry,
  - including ground chicken and turkey,
    - and also for leftovers and casseroles
Clean the food thermometer with hot soapy water before and after each use.
If stuffing poultry, stuff just before roasting.
- stuffing must reach 165°F
Food should not be tasted until it reaches a safe minimum internal temperature.

Refrigerate leftovers within 2 hours of eating out.

Depending on how quickly or how often you will consume it, divide leftovers into smaller portions and in shallow containers, before refrigerating or freezing.
IF YOU ARE GOING TO SERVE THE FOOD RIGHT AWAY,
- Keep hot foods hot, at 140°F or warmer.
  - Use slow cookers, chafing dishes, and warming trays.
- Keep cold foods cold at 40°F or lower.
  - Use small serving trays.
  - Replace often with fresh platters from the refrigerator, or
    - place serving dishes in bowls of ice.
- It is okay to put hot foods directly into the refrigerator.
  - Leftover foods should be refrigerated within 2 hours of prep.
    - The refrigerator temperature should be at 40°F or below.
If food is left in a hot car, or at temperatures greater than 90°F, refrigerate within 1 hour.

Reheat leftovers to 165°F (74°C) before serving.

When you reheat sauces, soups and gravies, be sure to bring them to a rolling boil and stir well, so that reheating is even.