How to protect yourself from Salmonella
How to protect yourself from Salmonella – Raw turkey and raw chicken products carrying Salmonella may look, smell and taste normal, so it’s important to always follow safe food-handling tips if you are buying, chilling, thawing, cleaning, cooking and storing any type of raw poultry food products.
The Public Health Agency of Canada is reminding Canadians to always handle raw turkey and raw chicken carefully, and to cook it thoroughly to prevent food-related illnesses like Salmonella. You can use the following food safety tips to help protect you and your family:
- Always wash your hands before and after you touch raw turkey and raw chicken. Wash with soap and warm water for at least 20 seconds. Use an alcohol-based hand rub if soap and water are not available.
- Always cook turkey and chicken products to a safe internal temperature that has been checked using a digital thermometer.
- Turkey and chicken breasts, as well as ground poultry, including turkey and chicken burgers, should always be cooked to an internal temperature of 74°C (165°F) to kill any harmful bacteria. Whole turkey and chicken should be cooked to an internal temperature of 82°C (180°F).
- Leftovers should be reheated to 74°C (165°F). Use a digital food thermometer to check, and place it in the thickest part of the food.
- Thaw frozen raw turkey and raw chicken in the fridge. Thawing raw turkey and raw chicken at room temperature can allow bacteria to grow.
- Never rinse raw turkey or raw chicken before cooking it because the bacteria can spread wherever the water splashes.
- Use a separate plate, cutting board, utensils and kitchen tools when preparing raw turkey and raw chicken.
- Clean everything that has come in contact with raw turkey or raw chicken with a kitchen cleaner or bleach solution and then rinse with water.
- Kitchen cleaner (follow the instructions on the container)
- Bleach solution (5 mL household bleach to 750 mL of water)
- Keep raw turkey and raw chicken away from other food while shopping, storing, repackaging, cooking and serving foods.
- If you have been diagnosed with a Salmonella infection or any other gastrointestinal illness, do not cook food for other people.
- Do not feed raw ground turkey or raw ground chicken to your pets. Bacteria like Salmonella in raw pet food can make your pets sick. Your family also can get sick by handling the raw food or by taking care of your pet.
Symptoms of a Salmonella infection, called salmonellosis, typically start 6 to 72 hours after exposure to Salmonella bacteria from an infected animal or contaminated product.
- abdominal cramps
These symptoms usually last for four to seven days. In healthy people, salmonellosis often clears up without treatment. In some cases, severe illness and hospitalization may occur. In some cases, antibiotics may be required. People who are infected with Salmonella bacteria can be infectious from several days to several weeks. People who experience symptoms, or who have underlying medical conditions, should contact their health care provider if they suspect they have a Salmonella infection.