WHAT CAN I DO TO AVOID IT?
If you own pets or livestock, never kiss them and always wash your hands after handling them, Dr Etter said. Ideally, wash their food and water containers in a utility sink or in the bathtub, but if you must use a kitchen or bathroom sink, disinfect it afterward.
Always cook meats to the minimum internal temperatures recommended by the USDA, Dr Wiedmann said. “It’s very important to not just rely on your senses, but actually measure the temperature,” he said.
When you’re not eating cooked foods, refrigerate them. “Warmth can allow bacteria to multiply, so you want to get your food into a refrigerated area under 4 degrees as quickly as you can,” Dr Francois Watkins said.
To prevent contaminating your kitchen and other foods while preparing raw meats, use separate cutting boards and utensils, Dr Wiedmann said. Keep in mind that packages containing raw meat can leak, so store them apart from other foods or wrap them in a bag for protection.
After cooking raw meat, wash your hands and disinfect surfaces that may have been contaminated, Dr Francois Watkins said. Dr Etter suggested microwaving any sponges used during the cleaning process for one minute on high while the sponges are wet, which will kill most bacteria.
Finally, never rinse raw meats – including chicken or turkey – with water before you cook them. “It doesn’t do anything,” Dr Etter said, “except spread salmonella all over your sink.”
By Melinda Wenner Moyer © The New York Times Company
The article originally appeared in The New York Times.