Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

Sunday, October 25, 2009

Preventive Measures of Salmonella

Preventive Measures of Salmonella
*Thaw frozen food completely before cooking. Allow 24 hours to thaw a 3 lb (1.5 kg) chicken in the refrigerator. A large turkey would take too long to thaw in a refrigerator and should be thawed in a chiller or a cool area of the kitchen.

*Cook food thoroughly, making sure the temperature at the center of the food is high enough to kill bacteria. Where possible, stir to avoid cool spots especially when cooking by microwave.

*Use different surfaces and equipment, e.g. chopping boards, knives, etc., for preparing raw food and cooked food.

*Clean and disinfect all equipment thoroughly after each use.

*Store raw and cooked foods (particularly meat) separately.

*Wash hands after handling raw meat, poultry and eggs.

*Wash hands after washing the toilet.

*Keep food as cold possible to prevent multiplication of Salmonella.
Preventive Measures of Salmonella

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