Causes And Risk Factors For Salmonella

Raw Eggs

Uncooked eggs are another salmonella contamination culprit. Poultry can carry the disease inside their body and can pass it on to when they lay their eggs. It also can be passed through droppings inside their habitat. Many individuals like to eat sunnyside up eggs, but to avoid salmonella, it's best to avoid eggs that are not fully cooked. Eggs should be prepared to an internal temperature of at least 160 degrees. Eggs cooked to the proper temperature will exhibit firm whites and yolk. If a recipe calls for raw eggs, only use pasteurized eggs. Special care should be taken to either refrigerate or eat eggs as soon as they are cooked. Foods cooked with eggs kept at room temperature for over two hours, or one hour if the temperature is ninety degrees, should not be eaten. Any items that came into contact with raw eggs during food preparation should be thoroughly washed in hot, soapy water.

Continue reading to learn about how fruits and vegetables come into play with salmonella.