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Salmonellosis (Salmonella)

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  • Don't drink unpasteurized milk or eat foods made with it
  • Wash fruits and vegetables well before eating them
  • Keep the refrigerator colder than 40 ‚ °F (4.4 ‚ °C) and the freezer below 0 ‚ °F (-18 ‚ °C)
  • Cook meat and seafood until well done
  • Cook eggs until the yolk is firm
  • Wash hands, knives, and cutting boards after they touch raw food

  • For more tips to on handling food safely, see the table (table 1). ‚  
    What if I am pregnant? " ” If you think you might have salmonella infection, talk to your doctor, nurse, or midwife. Most pregnant women do not need treatment. But you might need it if you get very sick and are near your due date. ‚  
    All topics are updated as new evidence becomes available and our peer review process is complete. ‚  
    This topic retrieved from UpToDate on: Nov 04, 2014. ‚  
    Topic 83760 Version 4.0 ‚  
    Release: 22.8 - C22.206 ‚  
    ‚ © 2014 UpToDate, Inc. All rights reserved. ‚  


    ‚  
    table 1Tips for safe food handlingView Largetable 1Tips for safe food handling

    Purchase

    Do not buy already-cooked food that is stored next to raw food, even if it is stored on ice.

    Do not buy food in cans that are dented, cracked, or have a bulging lid.

    Storage

    Make sure meat and poultry products are refrigerated when bought.

    Use plastic bags to keep juices from meat and fish from touching other foods.

    Store perishable items (that can go bad quickly) in the refrigerator within an hour of buying.

    Keep refrigerator temperature between 32 and 40 ‚ °F (0 and 4 ‚ °C) and freezer temperature at or below 0 ‚ °F (-18 ‚ °C).

    Freeze meat and poultry that will not be cooked within 48 hours.

    Freeze tuna, bluefish and mahi-mahi that will not be cooked within 24 hours; other fish can be stored in the refrigerator for 48 hours.

    Do not store eggs on the refrigerator door (since that is the warmest part of the refrigerator).

    Put leftovers in the refrigerator within 2 hours of cooking them.

    Divide leftovers into parts and store in small containers.

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

    Preparation

    Wash hands with soap and water before cooking and after handling raw meat, poultry, fish, or raw eggs.

    Thaw frozen meats and fish in the refrigerator or microwave, not by leaving them out.

    Marinate foods in the refrigerator, not at room temperature.

    Avoid contact of cooked foods with forks, spoons, knives, plates, or areas that may not be clean.

    Wash forks, spoons, knives, plates, and cutting areas with soap and water after they have touched raw meat, poultry, fish or eggs.

    Avoid letting the juices from uncooked meat, poultry or fish touch cooked foods or foods that will be eaten raw.

    Carefully wash all fresh fruits and vegetables.

    Avoid recipes that include raw eggs.

    Cooking

    Use a meat thermometer; cook beef and lamb to an internal temperature of 145 ‚ °F (63 ‚ °C), pork and ground beef to 160 ‚ °F (71 ‚ °C), and poultry to 170 to 180 ‚ °F (77 to 82 ‚ °C).

    Cook eggs until the yolk begins to harden.

    Boil juices from raw meat or fish before using on cooked food.

    Serving

    Serve cooked foods on clean plates with clean forks, spoons, and knives.

    Keep hot foods at 140 ‚ °F (60 ‚ °C) and cold foods below 40 ‚ °F (4 ‚ °C).

    Never leave foods at room temperature longer than 2 hours, or 1 hour if the room is hotter than 90 ‚ °F (32 ‚ °C).

    Use coolers and ice packs to take perishable foods (that may go bad) away from home.

    Graphic 60529 Version 3.0


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    This information is not specific medical advice and does not replace information you receive from your health care provider. This is only a brief summary of general information. It does NOT include all information about conditions, illnesses, injuries, tests, procedures, treatments, therapies, discharge instructions or life-style choices that may apply to you. You must talk with your health care provider for complete information about your health and treatment options. This information should not be used to decide whether or not to accept your health care providers advice, instructions or recommendations. Only your health care provider has the knowledge and training to provide advice that is right for you.The use of UpToDate content is governed by the UpToDate Terms of Use. ‚ ©2014 UpToDate, Inc. All rights reserved. ‚  

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