5 Ways to Prevent Salmonella Poisoning
The recent Salmonella outbreak throughout the United States due to contaminated eggs has everyone worrying about Salmonella poisoning. If you have Salmonella, your symptoms will develop within 8 to 72 hours of eating a contaminated product. Salmonella poisoning can be deadly to those with weak immune systems. The most common symptoms of Salmonella are diarrhea, abdominal cramps, nausea, vomiting, and fever. Salmonella poisoning usually lasts for 2 to 5 days.
How to Prevent Salmonella Poisoning
- Don’t buy or eat recalled eggs or products containing recalled eggs. These eggs may still be used in grocery stores, restaurants, and people’s homes. If you have recalled eggs in your home, discard of them immediately.
- Keep your eggs refrigerated in a fridge with a constant temperature of 4 degrees Celsius or below (40 degrees F or below), and discard of any cracked or dirty eggs that you have purchased.
- Always wash your hands before and after dealing with raw eggs. Wash the cooking utensils and surfaces where your eggs came in contact to immediately after preparation. Do not eat products that contain raw eggs like uncooked cookie dough or Caesar Salad dressing.
- Cook your eggs until both the yolk and the white are firm. Eat your eggs soon after cooking and don’t keep eggs warm or at room temperature for more than 2 hours. Refrigerate any unused to left over egg products without delay.
- Avoid eating out at restaurants with meals made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in their recipes. If you are worried about a restaurant serving unpasteurized eggs, ask your server to find out or avoid ordering a dish that contains raw eggs.