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Practice Proper Food Safety<\/strong><\/p>\nHandle and prepare food safely to prevent cross-contamination and bacterial growth. Wash hands thoroughly with soap and water before and after handling food, especially raw meats, poultry, and eggs. Use separate cutting boards and utensils for raw and cooked foods, and ensure thorough cooking of meat, poultry, and eggs to kill any bacteria present.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Store Food Properly<\/strong><\/p>\nRefrigerate perishable foods promptly, and store them at temperatures below 40\u00b0F (4\u00b0C) to slow the growth of bacteria. Keep raw meat, poultry, and seafood separate from other foods in the refrigerator, and use or freeze them within a few days of purchase.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Practice Good Hygiene<\/strong><\/p>\nWash fruits and vegetables thoroughly under running water before eating or preparing them. Clean kitchen surfaces, utensils, and equipment regularly with hot, soapy water to prevent cross-contamination. Dispose of kitchen sponges and dishcloths frequently or sanitize them in the dishwasher.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Be Mindful of High-Risk Foods<\/strong><\/p>\nCertain foods are more prone to Salmonella contamination, such as raw or undercooked eggs, poultry, meat, seafood, unpasteurized dairy products, and pre-cut fruits and vegetables. Handle these foods with extra care and follow recommended cooking and storage guidelines.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/section>","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":true},"class_list":["post-2005","health-alert","type-health-alert","status-publish","hentry"],"acf":{"municipalities":"","preview_copy":"Learn how to mitigate salmonella exposure from live poultry with hand washing and other safety practices."},"yoast_head":"\n
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