“How likely is a child or adult to contract salmonella?”
I am a 31 year old mother of two. I was wondering how likely is a child or adult to contract salmonella?
3 Answers
EpidemiologistEpidemiologist
The risk for salmonella is mainly related to your environment and food and water supply. Risk for salmonella is uncommon in the USA today.
G. Dickinson
G. Dickinson
It depends on how much risk one assumes for oneself.
Salmonella infections are usually contracted in one of three ways: 1) by consuming undercooked or improperly cooked poultry, 2) by owning or playing with a reptile, 3) by being around someone with Salmonella infection and not using careful handwashing.
In short, the risk of Salmonella infection can be made very small by doing the following: 1) making sure that all poultry is cooked to an internal temperature of 165 degrees Fahrenheit, and that other foods are not prepared with the same cutting boards and/or same knives as what is used for preparing the poultry, and washing one’s hands for 20 seconds with soap and water after handling raw poultry, 2) neither owning nor playing with reptiles (this includes frogs, toads, lizards of all kinds, snakes of all kinds), and 3) staying away from someone who is sick with salmonella infection.
I hope this is helpful.
Randall Fisher, M.D.
Eastern Virginia Medical School
Norfolk, VA
Salmonella infections are usually contracted in one of three ways: 1) by consuming undercooked or improperly cooked poultry, 2) by owning or playing with a reptile, 3) by being around someone with Salmonella infection and not using careful handwashing.
In short, the risk of Salmonella infection can be made very small by doing the following: 1) making sure that all poultry is cooked to an internal temperature of 165 degrees Fahrenheit, and that other foods are not prepared with the same cutting boards and/or same knives as what is used for preparing the poultry, and washing one’s hands for 20 seconds with soap and water after handling raw poultry, 2) neither owning nor playing with reptiles (this includes frogs, toads, lizards of all kinds, snakes of all kinds), and 3) staying away from someone who is sick with salmonella infection.
I hope this is helpful.
Randall Fisher, M.D.
Eastern Virginia Medical School
Norfolk, VA
Step to decease acquiring food born infectious diarrhea:
Purchase
Do not buy already-cooked food that is stored next to raw food, even if it is stored on ice.
Do not buy food in cans that are dented, cracked, or have a bulging lid.
Storage
Make sure meat and poultry products are refrigerated when bought.
Use plastic bags to keep juices from meat and fish from touching other foods.
Store perishable items (that can go bad quickly) in the refrigerator within an hour of buying.
Keep refrigerator temperature between 32 and 40°F (0 and 4°C) and freezer temperature at or below 0°F (-18°C).
Freeze meat and poultry that will not be cooked within 48 hours.
Freeze tuna, bluefish, and mahi-mahi that will not be cooked within 24 hours. Other fish can be stored in the refrigerator for 48 hours.
Do not store eggs on the refrigerator door (since that is the warmest part of the refrigerator).
Put leftovers in the refrigerator within 2 hours of cooking them.
Divide leftovers into parts and store in small containers.
Reheat leftovers to 165°F (74°C) before eating.
Preparation
Wash hands with soap and water before cooking and after handling raw meat, poultry, fish, or raw eggs.
Thaw frozen meats and fish in the refrigerator or microwave, not by leaving them out.
Marinate foods in the refrigerator, not at room temperature.
Avoid contact of cooked foods with forks, spoons, knives, plates, or areas that might not be clean.
Wash forks, spoons, knives, plates, and cutting areas with soap and water after they have touched raw meat, poultry, fish, or eggs.
Avoid letting the juices from uncooked meat, poultry, or fish touch cooked foods or foods that will be eaten raw.
Carefully wash all fresh fruits and vegetables.
Avoid recipes that include raw eggs.
Cooking
Use a meat thermometer.
Cook beef, veal, and lamb (steaks, roasts, chops) to 145°F (63°C) and rest for 3 minutes.
Cook ground beef, pork, veal, and lamb to 160°F (71°C).
Cook poultry (chicken, turkey) to 165°F (74°C).
Cook fresh pork (roasts, chops, ham that is not precooked) to 145°F (63°C) and rest for 3 minutes.
Cook precooked ham to 140°F (60°C).
Cook fish until the flesh is firm and separates easily with a fork.
Cook shellfish until the flesh is firm.
Cook eggs until the yolk and white are firm.
Boil juices from raw meat or fish before using on cooked food.
Serving
Serve cooked foods on clean plates with clean forks, spoons, and knives.
Keep hot foods at 140°F (60°C) and cold foods below 40°F (4°C).
Never leave foods at room temperature longer than 2 hours, or 1 hour if the room is hotter than 90°F (32°C).
Use coolers and ice packs to take perishable foods (that might go bad) away from home.
Purchase
Do not buy already-cooked food that is stored next to raw food, even if it is stored on ice.
Do not buy food in cans that are dented, cracked, or have a bulging lid.
Storage
Make sure meat and poultry products are refrigerated when bought.
Use plastic bags to keep juices from meat and fish from touching other foods.
Store perishable items (that can go bad quickly) in the refrigerator within an hour of buying.
Keep refrigerator temperature between 32 and 40°F (0 and 4°C) and freezer temperature at or below 0°F (-18°C).
Freeze meat and poultry that will not be cooked within 48 hours.
Freeze tuna, bluefish, and mahi-mahi that will not be cooked within 24 hours. Other fish can be stored in the refrigerator for 48 hours.
Do not store eggs on the refrigerator door (since that is the warmest part of the refrigerator).
Put leftovers in the refrigerator within 2 hours of cooking them.
Divide leftovers into parts and store in small containers.
Reheat leftovers to 165°F (74°C) before eating.
Preparation
Wash hands with soap and water before cooking and after handling raw meat, poultry, fish, or raw eggs.
Thaw frozen meats and fish in the refrigerator or microwave, not by leaving them out.
Marinate foods in the refrigerator, not at room temperature.
Avoid contact of cooked foods with forks, spoons, knives, plates, or areas that might not be clean.
Wash forks, spoons, knives, plates, and cutting areas with soap and water after they have touched raw meat, poultry, fish, or eggs.
Avoid letting the juices from uncooked meat, poultry, or fish touch cooked foods or foods that will be eaten raw.
Carefully wash all fresh fruits and vegetables.
Avoid recipes that include raw eggs.
Cooking
Use a meat thermometer.
Cook beef, veal, and lamb (steaks, roasts, chops) to 145°F (63°C) and rest for 3 minutes.
Cook ground beef, pork, veal, and lamb to 160°F (71°C).
Cook poultry (chicken, turkey) to 165°F (74°C).
Cook fresh pork (roasts, chops, ham that is not precooked) to 145°F (63°C) and rest for 3 minutes.
Cook precooked ham to 140°F (60°C).
Cook fish until the flesh is firm and separates easily with a fork.
Cook shellfish until the flesh is firm.
Cook eggs until the yolk and white are firm.
Boil juices from raw meat or fish before using on cooked food.
Serving
Serve cooked foods on clean plates with clean forks, spoons, and knives.
Keep hot foods at 140°F (60°C) and cold foods below 40°F (4°C).
Never leave foods at room temperature longer than 2 hours, or 1 hour if the room is hotter than 90°F (32°C).
Use coolers and ice packs to take perishable foods (that might go bad) away from home.
