The Risks of Food Pathogens in Fresh Meat Products and How to Avoid Them Our expertise

Chicken is a major source of these illnesses with research showing that one in every 25 packages of chicken at the grocery stores is contaminated with salmonella. You can get sick from contaminated chicken if it is not cooked thoroughly. You can also get sick if its juices leak in the refrigerator or get on kitchen surfaces and then get on something you eat raw, such as salad.

Over 59,000 pounds of frozen chicken have been recalled over concerns of salmonella contamination. The nationwide recall impacts five stuffed, breaded chicken products sold under three brand names, per an announcement from the US Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). FSIS and the CDC identified six states in their initial report: Arizona, Illinois, Indiana, Michigan, Minnesota, and New York. Meanwhile, more than three tons of frozen sausages sold at Walmart have been recalled for possible Salmonella contamination.

Following the clean, separate, cook, and chill guidelines is crucial in preventing salmonella infection from food.

Clean:

• Wash hands with soap and clean, running water for at least 20 seconds before and after handling food, especially after touching raw or undercooked eggs, meats, poultry (like chicken and turkey), seafood, or their juices
• Wash utensils, cutting boards, dishes, and countertops with hot, soapy water, especially after they’ve touched raw or undercooked eggs, meats, poultry, seafood, or their juices
• Do not wash raw eggs, meats, poultry, or seafood before cooking. Washing can spread germs to other foods, utensils, and surfaces
• Sanitize kitchen surfaces with a freshly made solution of one tablespoon of unscented liquid chlorine bleach in one gallon of water

Separate:

• Keep raw meat, poultry, seafood, and eggs separate from other foods in your grocery cart and in your refrigerator. Keep eggs in the original carton and store them in the main part of the refrigerator, not in the door
• Keep raw meat, poultry, and seafood separate from ready-to-eat foods, such as salads and deli meat
• Use separate cutting boards and plates for produce, raw meat, poultry, seafood, and eggs
• Never place cooked food on a plate that previously held raw or undercooked eggs, meats, poultry, seafood, or their juices

Cook:

• Use a food thermometer to ensure that foods are cooked to a safe internal temperature:
  • 145°F for beef, pork, ham, veal, and lamb (let the meat rest for 3 minutes before carving or eating)
  • 145°F for fish with fins (or cook until flesh is opaque)
  • 160°F for ground beef, ground pork, ground veal, and ground lamb 160°F for egg dishes
  • 165°F for poultry (chicken, turkey, duck), including ground chicken and ground turkey
  • 165°F for casseroles
  • Microwave food to 165°F or above
• Cook eggs properly. Do not eat raw eggs or eggs that have runny whites or yolks

Chill:

• Keep your refrigerator at 40°F or colder
• Never leave perishable foods out of refrigeration for more than two hours. If the food is exposed to temperatures above 90°F (like a hot car or summer picnic), refrigerate or freeze it within one hour

It is also important to know the symptoms of salmonellosis so you can seek medical attention in time. Most people with a salmonella infection experience diarrhoea (that can be bloody), fever, and stomach cramps. Some people may also have nausea, vomiting, or a headache.

Symptoms usually start within six hours to six days after infection and last between four to seven days. Call the doctor if you have:

• Diarrhoea and a fever higher than 102°F
• Diarrhoea for more than three days that is not improving
• Bloody stools
• Prolonged vomiting that prevents you from keeping liquids down
• Signs of dehydration, such as making very little urine, dry mouth and throat, or dizziness when standing up