As a rule, you should never wash raw chicken in order to avoid spreading illness-causing bacteria to hands, surfaces, cooking equipment and even clothing. Measure the temperature with a food thermometer to be sure. After foods are cooked to safe internal temperatures, bacteria can reappear and reproduce to dangerous levels. Transfer leftovers into shallow containers for faster cooling, and into the fridge within two hours of being cooked. This isn't a foolproof method for contamination prevention, however, and your refrigerator should be disinfected at least once every two weeks to prevent the spread of dangerous bacteria.
Remember, all disinfecting products need to stay wet on the surface for the labeled specific length of time to kill bacteria and viruses.
If it dries before the kill time is met, then you haven't actually achieved disinfection. Illness and disease-causing pathogens could still be lingering.
Be careful, as this kill time can vary even among products made by the same company. Many disinfectants including wipes also contain alcohol, which can cause the liquid to dry quickly. This can make it difficult to keep the surface wet without re-wiping multiple times, so you may be better off using a spray disinfectant cleaner. Make a habit of cleaning your counter top, cutting boards and utensils before cutting and chopping produce.
It's a good idea to keep separate cutting boards for raw meat and for produce, to ensure contamination prevention. A twice-weekly kitchen disinfecting schedule is recommended in addition to a daily cleaning schedule, as well as immediate spot disinfecting after any use of raw meat, eggs or dairy products.
Despite more sustainability-leaning trends in housekeeping these days, when cleaning kitchen surfaces it's better to use disposable paper towels than sponges or cloth towels. Cloth towels should be washed in a washing machine hot cycle and dried at high heat after each use, a tedious routine that can waste water and energy. It's common knowledge that you need to disinfect your kitchen counter after handling raw meat or eggs, but a quick swipe with a paper towel or wipe isn't going to get the surface properly clean or disinfected.
Be sure to cook food thoroughly and refrigerate or freeze food promptly. Washing your hands thoroughly can help prevent the transfer of salmonella bacteria to your mouth or to any food you're preparing. Wash your hands after you:. Cookie dough, homemade ice cream and eggnog all contain raw eggs. If you must consume raw eggs, make sure they've been pasteurized.
Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission. This content does not have an English version. This content does not have an Arabic version. Overview Salmonella infection salmonellosis is a common bacterial disease that affects the intestinal tract.
Request an Appointment at Mayo Clinic. Share on: Facebook Twitter. Show references Hohmann EL. Nontyphoidal salmonella: Gastrointestinal infection and carriage. Accessed Nov. Salmonella questions and answers: Food safety information.
Department of Agriculture. Centers for Disease Control and Prevention. Oral rehydration therapy. Nontyphoidal salmonella infections. Merck Manual Professional Version. This is the infection by the bacteria that most people are familiar with that causes diarrhea, fever and stomach cramps. Salmonella bacteria are in our intestines and the intestines of many animals. Humans get salmonella infections usually by eating food that has live bacteria on it—undercooked chicken for example—or by drinking contaminated water.
We can also get it by touching animals that are infected with the bacteria or coming in contact with their feces or where they live. If we get it on our hands and then touch our mouths, the bacteria can get in our bodies. This is why washing our hands after touching livestock and before eating is important. Humans can get salmonella infections from a number of foods, including chicken, pork and eggs.
It can also come from contaminated foods that we might not suspect because they can look and smell just fine: fruits, vegetables, nut butters and frozen foods such as pot pies and chicken nuggets. Washing foods thoroughly and cooking foods to a safe temperature is important for these reasons.
Fever, stomach cramps and diarrhea that can be bloody are typical. Nausea, vomiting and headaches can also occur. Symptoms usually start within several hours but can take a few days to appear. High-risk groups such as the elderly or immunocompromised may need more treatment than the usual rest and fluids.
Once it passes into the bloodstream, the infection is very serious. There are over a million cases of salmonellosis in the United States each year that result in roughly deaths. The CDC estimates there are It can be passed on through body fluids. Cross contamination is also a major consideration.
When cutting meat on a cutting board, make sure to thoroughly wash that board along with your hands and knives and any surface areas with hot soapy water to avoid the spread of the bacteria. It should be no big surprise that washing hands is one of the best ways to avoid getting a salmonella infection. Cooking foods to a safe internal temperature, usually degrees, and proper food safety are both important.
At picnics or cookouts, keep hot food hot and cold food cold. For more information on salmonella and other foodborne illnesses, visit the CDC website.
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