About-Salmonellosis


 * ~How do people get Salmonellosis?**

Here in the US most salmonellosis cases are spread through eating or drinking contaminated food. Most often raw milk, undercooked poultry or poultry products such as eggs. Although Undercooked ground beef or other meat can also cause salmonellosis. In some cases, food can be contaminated by the people handling it. Salmonellosis can also be spread through the stools of some pets, especially reptiles and pets with diarrhea. (The most recent case of Salmonella is because of peanuts)

**~What can a person do to prevent this illness?**

Bacteria on animal origin foods does not automatically cause salmonellosis. The key is to handle it with cleanliness and cooking it to a safe internal temerature. If you are cooking or handling food these are things to make sure you follow. //CLEAN//: wash sufaces and hands often. washing your hands in soapy water for 20 seconds, making sure you wash untinsils and cutting boards with hot soapy water and consider using papertowels but if you use cloth dish rags make sure you wash them in the hot water cycle on your washing machine. //SEPERATE:// do not cross contaminate make sure you keep seafood, poultry and raw meat seperate from other food in your grossery cart and refridgerator. Always make sure you wash plates, untinsils and anything that comes in contact with raw meat or poultry. //COOK//: make sure you cook all your food to sufficent internal temperatures.
 * Beef, veal, and lamb steaks, roasts, and chops to 145 °F.
 * All cuts of pork to 160 °F.
 * Ground beef, veal and lamb to 160 °F.
 * Egg dishes, casseroles to 160 °F.
 * All poultry should reach a safe minimum internal temperature of 165 °F.
 * Stuffed poultry is not recommended. Cook stuffing separately to 165 °F.
 * Leftovers to 165 °F.
 * Fish should reach 145 °F as measured with a food thermometer.
 * Bring sauces, soups, and gravy to a boil when reheating.
 * Reheat other leftovers thoroughly to at least 165 °F.

//CHILL//: make sure you keep food refridgerated and if you are marinating or thawing a product it is best to do it in the refridgerator.


 * ~Are chickens labeled "Kosher" "Free Range" "Organic" or "Natural" lower in Salmonella bacteria?**

FSIS does not know of any valid scientific information that shows that any specific type of chicken has more or less //Salmonella// bacteria than other poultry.