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Episode Transcription
From Washington State University Extension, I’m Susie Craig.
According to the Food and Drug Administration, poultry is the leading cause of Salmonella infections. One of every twenty-five packages of chicken at the grocery store carries this disease-causing bacterium. Beef, pork, eggs, fruits, produce, and processed food such as peanut butter have also been associated with outbreaks. If these food items seem diverse, that’s because disease-causing Salmonella spreads through contaminated water, the environment, other people, and animals.
For safe poultry preparation, prevent cross contamination from juices leaking on refrigerator shelves and kitchen surfaces. Clean any surface including cutting boards and knives before using them with ready to eat food. It’s also critical to cook poultry including ground chicken and turkey to 165 degrees F using a thermometer.
I’m Susie Craig from Food Safety in a Minute.
Resources
Salmonella and Food – What Your Need to Know. Food Safety.gov. Accessed online 7/2022.