John Myers
In poultry, infection with salmonella is usually due to errors in storage or improper processing. The pathogens multiply quickly at room temperature and are only killed above a temperature of 70 degrees Celsius. Careless hygiene can also result in salmonella being spread from poultry or other meat, raw eggs or raw milk to other foods such as vegetables or fruit. If these are eaten raw, an infection can occur.
However, this can be avoided quite easily. Ensure that the cold chain is not interrupted on the way home from shopping. You should therefore transport raw poultry in a cool bag – preferably together with cold packs. At home, the meat should be immediately stored in the refrigerator and processed as soon as possible. It is best to thaw frozen meat covered in the refrigerator and collect the defrosting liquid separately. Dispose of the liquid immediately and carefully clean the collection vessel at high temperatures. Be careful not to let the raw meat come into contact with other foods in the fridge to avoid possible salmonella contamination.
Wash your hands thoroughly with hot water and soap before and after handling poultry, or wear disposable gloves that are discarded afterwards. It is best to use a plastic cutting board to cut turkey, chicken, etc. The raw meat juices can leach into the fibers of wooden planks and leave behind germs. It is best to replace scratched plastic boards, as meat juices can also get stuck in the scratches. After chopping the meat, clean the cutting board and knife with hot water and washing-up liquid or in the dishwasher at high temperatures to kill any salmonella germs. Also, never use the same knife and board for meat and other ingredients that you don’t want to heat. Otherwise, contamination can occur here as well.
Poultry should be cooked through at least 70 degrees Celsius for ten minutes or more. Food that has already been cooked should be left to cool quickly and then stored in the refrigerator. If you plan to consume the leftovers, heat them evenly at high temperatures beforehand.
In addition, replace cleaning rags, sponges, brushes, and kitchen towels regularly to prevent the spread or multiplication of germs in the kitchen. Either wash them at least 60 degrees Celsius or buy new ones. If you follow these tips, you don’t need to worry about salmonella infection from poultry.
