How do you prevent salmonella?

Answer 1

You can't really do it by yourself; salmonella does not have obvious indicators like taste, color or smell. You'd basically need to send it out to a lab to have them test it. Of course, the painful way to detect it is after ingesting: stomach pain, vomiting, diarrhea, nausea, fever and chills, all of which can be cured with antibiotics if caught in time. If not, you could die -- so get to a hospital if you think you've got it, and play it safe by throwing away or fully cooking risky foods, which kills it.

Answer 2

Hygienic food handling to avoid cross contamination (Wash hands, use clean utensils, use appropriate, clean chopping boards for your food type - cooked meat, raw meat etc.)

Thorough cooking to kill any bacteria

Safe storage at low temperatures for uncooked food, high temperatures for cooked food ready to be served.

Do not refreeze thawed food unless it has been cooked since defrosting.

This all relates to food handling in the kitchen but how the food is raised is very important. Battery chickens are much more likely to have salmonella than free range so you can reduce the risk. However all poultry should be treated as though salmonella is present.

Answer 3

The real way to catch salmonella is by eating raw uncooked, unwashed meat. You can also get salmonella by eating raw eggs.

Answer 4

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