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Salmonella Prevention

Published February 22, 2024

Salmonella bacteria are a leading cause of foodborne illness worldwide, with millions of cases reported annually.

They can be found in various foods, including raw or undercooked meats, poultry, eggs, dairy products, fruits, and vegetables. Consuming contaminated food or water is the primary route of Salmonella transmission.

NJ Department of Health Communicable Disease Information

Practice Proper Food Safety

Handle and prepare food safely to prevent cross-contamination and bacterial growth. Wash hands thoroughly with soap and water before and after handling food, especially raw meats, poultry, and eggs. Use separate cutting boards and utensils for raw and cooked foods, and ensure thorough cooking of meat, poultry, and eggs to kill any bacteria present.

Store Food Properly

Refrigerate perishable foods promptly, and store them at temperatures below 40°F (4°C) to slow the growth of bacteria. Keep raw meat, poultry, and seafood separate from other foods in the refrigerator, and use or freeze them within a few days of purchase.

Practice Good Hygiene

Wash fruits and vegetables thoroughly under running water before eating or preparing them. Clean kitchen surfaces, utensils, and equipment regularly with hot, soapy water to prevent cross-contamination. Dispose of kitchen sponges and dishcloths frequently or sanitize them in the dishwasher.

Be Mindful of High-Risk Foods

Certain foods are more prone to Salmonella contamination, such as raw or undercooked eggs, poultry, meat, seafood, unpasteurized dairy products, and pre-cut fruits and vegetables. Handle these foods with extra care and follow recommended cooking and storage guidelines.