Food safety is essential in ensuring that what we eat is not only delicious but also free from harmful bacteria that can cause serious illnesses, such as salmonella. Salmonella is one of the most common causes of foodborne illness, and it can lead to severe symptoms like diarrhea, fever, and abdominal cramps. Proper food handling and preparation practices can significantly reduce the risk of contamination and ensure that the meals we prepare for ourselves and our loved ones are safe.

In this blog, we’ll cover essential tips on how to prevent foodborne illnesses like salmonella and ensure that you handle food safely from start to finish.

1. Understanding Salmonella and Its Risks

Salmonella is a bacterium that is commonly found in raw meat, poultry, eggs, and some fruits and vegetables. When ingested, it can cause salmonellosis, a type of food poisoning that leads to gastrointestinal distress. The bacteria can spread when food is improperly handled, stored, or cooked, making it vital to implement good food safety practices.

2. Practice Proper Hand Washing

One of the simplest and most effective ways to prevent the spread of harmful bacteria like salmonella is to wash your hands thoroughly before and after handling food. Make sure to wash your hands for at least 20 seconds with soap and water, especially after handling raw meat, poultry, or eggs. Don’t forget to clean your hands after touching contaminated surfaces like cutting boards, utensils, or countertops.

3. Keep Raw and Cooked Foods Separate

Cross-contamination is a major contributor to the spread of foodborne bacteria. To avoid cross-contamination, always keep raw meats, poultry, and seafood separate from ready-to-eat foods like fruits, vegetables, and cooked dishes. Use different cutting boards for raw meat and other foods, and never place cooked food back on a plate or surface that was used for raw food.

4. Cook Food to Safe Temperatures

Cooking food to the correct internal temperature is crucial in killing harmful bacteria like salmonella. Use a food thermometer to check that meat, poultry, seafood, and egg dishes are cooked thoroughly:

• Poultry (chicken, turkey, etc.): Cook to an internal temperature of 165°F (74°C).
• Ground meats (beef, pork, lamb, etc.): Cook to 160°F (71°C).
• Whole cuts of beef, pork, lamb, and veal: Cook to 145°F (63°C), and allow it to rest for at least three minutes before cutting.
• Eggs: Cook until both the yolk and white are firm.

5. Store Food Safely

Proper food storage is key in preventing the growth of bacteria. Refrigerate perishable items, including meat, poultry, eggs, and dairy, within two hours of cooking or purchasing. Make sure your refrigerator is set to 40°F (4°C) or below and your freezer is set to 0°F (-18°C). Always store raw meat on the lowest shelf of the refrigerator to prevent its juices from dripping onto other foods.

When storing leftovers, ensure that they are placed in airtight containers and consumed within a few days. Reheat leftovers to an internal temperature of 165°F (74°C) to kill any bacteria that may have developed.

6. Thaw Food Properly

Avoid thawing food at room temperature, as this can allow bacteria to grow. The safest ways to thaw food are:

• In the refrigerator: This is the safest method and prevents bacteria from multiplying.
• In cold water: Place food in a leak-proof bag and submerge it in cold water, changing the water every 30 minutes.
• In the microwave: This is the quickest method, but make sure to cook the food immediately after thawing.

7. Clean Utensils and Surfaces

Ensure that all utensils, cutting boards, and surfaces that come into contact with raw meat are cleaned thoroughly with hot, soapy water. Consider using separate utensils for raw and cooked food, and sanitize surfaces regularly to prevent bacteria buildup. A solution of one tablespoon of unscented bleach in one gallon of water is an effective way to sanitize surfaces.

8. Be Mindful of Raw Eggs

Raw eggs can harbor salmonella, so avoid consuming raw or undercooked eggs. This includes recipes like homemade mayonnaise, raw cookie dough, and certain salad dressings. Use pasteurized eggs in recipes that call for raw eggs, such as tiramisu or hollandaise sauce, to reduce the risk of illness.

Conclusion

By following these food safety practices, you can significantly reduce the risk of foodborne illnesses like salmonella and protect yourself and your loved ones. Proper handwashing, cooking food to the correct temperature, safe storage, and preventing cross-contamination are all essential steps in ensuring that your meals are not only delicious but also safe to eat. At Sooner’s Delivery, we take pride in offering fresh, high-quality ingredients that you can trust in your kitchen. Let us help you prepare safe and nutritious meals for your family every day!