Avoiding Salmonella
With the recent news reports of another outbreak of Salmonella in tomatoes, it’s important to become educated about what Salmonella is, how it is spread, its symptoms and, most importantly, how to avoid contracting it from the foods we eat.
Salmonellosis is an infection caused by Salmonella bacteria. Approximately 40,000 cases of Salmonellosis are reported in the United States every year and they tend to be more common in the summer. Most Salmonella infections can be traced back to dairy, poultry and meat products but Salmonella bacteria can grow on almost any food, including produce.
Salmonella can be spread easily and unknowingly. Livestock animals kept in large numbers in confined spaces can contract salmonella and carry it without showing symptoms. Infected cows, pigs, and chickens shed the bacteria in their waste. Unfortunately, this waste is sometimes used to fertilize nearby fields which results in cross contamination to produce. Salmonella can also find its way onto produce such as tomatoes as the result of contaminated water supplies. Runoff from waste lagoons at industrial farming sites, for example, can dirty streams, groundwater and other bodies of water that farmers draw on for irrigation.
Once a person is infected with Salmonellosis, symptoms usually show within 12 to 72 hours. The illness usually lasts 4 to 7 days. Most people recover without treatment. The most common symptoms are diarrhea, fever and abdominal cramps. In some cases dehydration may be so severe that the victim must be hospitalized. Severe cases may also require antibiotics.
There is currently no vaccine for Salmonella. The best way to avoid contracting it is to take precautions. The USDA suggests washing hands and surfaces as well as cutting boards and utensils, with hot soapy water before and after handling food. Raw meat, poultry and seafood should be kept separate from other foods in the refrigerator. All produce should be thoroughly washed before consumption.
Poultry, ground beef and eggs must be cooked thoroughly before consuming and should be refrigerated promptly. Do not drink raw, unpasteurized milk. Avoid raw eggs in homemade foods such as hollandaise sauce, caesar salad dressing, ice cream, mayonnaise and cookie dough. Meat, including hamburgers and especially poultry, should be well-cooked - not pink in the middle. If you are served undercooked meat in a restaurant, send it back to the kitchen to finish cooking.
It is also a good idea to keep up-to-date on reports of outbreaks of Salmonella or other harmful bacteria associated with certain foods – like tomatoes, lettuce or spinach. Being alert and aware of public health issues greatly decreases the chance of unwittingly picking up diseases.
While it is impossible to know whether some of the foods we eat are infected with Salmonella or other bacteria, we can greatly reduce our chances of consuming harmful bacteria by keeping abreast of outbreak reports, cooking meat thoroughly and avoiding raw foods such as eggs. By taking these simple steps, we can greatly increase our ability to preserve our health and safety.
Author: Pablo Maiorino
Kitchen Safety for Kids
Cooking with children is a special way for parents and children to connect. Even very young children can participate in cooking in age-appropriate ways. Time spent in the kitchen offers an ideal learning environment and creates cherished, enduring memories that last a lifetime.
When cooking with children, however, the first thing that should be taught is kitchen safety.
Particularly in this era of children with two working parents, many kids are home by themselves several hours a day and the kitchen is often the first place they go for a meal or snack after school. It’s a time when many accidents, including cuts and burns, can occur. That’s why, when you’re in the kitchen together, it’s vitally important to teach children kitchen safety and what they should do in case of an emergency.
The first thing to teach children is that they should always wash their hands with soap and warm water, making sure to get between fingers and under fingernails, before they touch any food. They should wash again any time they cough, sneeze or use the bathroom.
Parents should demonstrate the proper use of utensils, especially knives. Remember to keep your kitchen knives sharp – more cuts occur from dull knives than from sharp ones. Teach children to always cut food away from themselves.
Give specific directions for using the microwave oven. Microwave cooking is easy and convenient but because the food coming out is very hot, it can cause severe burns. Food should be allowed to cool for several minutes before eating. Make sure your child knows how to program the microwave oven (so that 20 seconds is not programmed as 20 minutes). Identify microwave-safe cookware they can use. Instruct them how to cover foods in the microwave so they don’t splatter and to always use potholders to remove hot dishes.
Hot liquids, not fire, are the most common cause of burns to children. Instruct children that if they are burned, they should hold the burn under cool, running water for several minutes. If the burn begins to blister, it should be loosely covered with a clean cloth or sterile gauze. They should immediately tell a grown-up the burn has occurred as it may require medical attention.
Children should only use a stove if they have been trained by an adult. Pan handles should be turned into the middle of the stove at all times and the stove should be immediately turned off when finished. If something on the stove catches fire, it should be smothered with a lid and the burner should be turned off. If the fire has leaping flames, the child should immediately leave the house and call 911. Emphasize that baking soda, flour or water should never be thrown on a kitchen fire.
You can encourage your children to have fun in the kitchen as you follow recipes and prepare meals and holiday treats together. Kitchen safety, however, should always be paramount and constantly reinforced. When the right precautions are in place, children and parents can relax and truly enjoy the art of cooking.
Author: Pablo Maiorino
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