Preventing Salmonella: Tips for Cleanliness and Health

Sanitation and Hygiene

• Sanitize surfaces before and after handling meat. Everything (including your hands) that came into contact with the meat has to be washed and sanitized after. 
• Throw any packaging that was used for the meat away where it will not contaminate anything.
• When thawing out meat, Do Not leave it on the counter, put it in a container on the bottom shelf of the fridge. 

Cooking Safety

• When cooking meat, use a thermometer to test the internal temperature in order to ensure it reaches up to 165 degrees Fahrenheit. This kills any bacteria.
• Reheat any leftovers to 165 degrees Fahrenheit
• Store perishable items below 41 degrees Fahrenheit 

Sources of Salmonella 

• Raw and undercooked meat
• Raw fruits and vegetables
• Raw and undercooked eggs
• unpasteurized milk and dairy products
• pets can spread salmonella if contaminated

People who are at risk

• Children under 5 years of age
• Older adults
• People with weak immune systems