Salmonella is ‘no yolk’

When summer heat rises, so does the national incidences of salmonella-related food poisoning.

Any animal-based foods may contain salmonella bacteria and the Florida Department of Health in Highlands County reports that 1 out of every 6 Americans will experience Salmonellosis, a form of gastroenteritis causing diarrhea, fever and abdominal cramps lasting for several days.

Most sufferers recover with rest and fluids, but as some variants of this bacteria can cause life-threatening illness. The Centers for Disease Control and Prevention tracks reported cases to ensure public health safety.

It only takes one time of experiencing even a mild case of food poisoning to bring food preparation safety to the forefront. Whether the bacteria is naturally occurring, such as is found in raw animal products, or is introduced during processing or improper preparation, staying vigilant may be the best prevention.

You may already know how important it is to properly wash hands with warm, soapy water before, during and after handling raw meat, but it is equally important to ensure preparation surfaces and utensils are also sanitary. Having separate cutting boards for protein or vegetables is a good idea and worn boards are difficult to sanitize, so replace as needed.

Food safety doesn’t stop once the meal is served. Keep hot foods hot and cold foods cold, being sure to refrigerate or freeze leftovers within two hours of serving. If environmental conditions have compromised food safety, safeguard your gut by tossing those morsels.

Sometimes bacterium comes from an unlikely or unsuspected source. Along with the surge in popularity of backyard chickens as a supplementary food source, outbreaks of Salmonellosis also jumped. This year alone, the CDC reported nearly 400 people in 47 states experiencing this illness and nearly half of those affected kept fowl as pets.

Interestingly enough, the issue seems related to the owners’ penchant for treating poultry as companions rather than livestock. The CDC warns even the healthiest, cleanest chickens carry salmonella bacteria in their guts, so snuggling, kissing or keeping peeps indoors is a bad idea.

Children, especially under age 5, should be supervised and instructed not to put fingers into their mouths after handling poultry. The very young, elderly, those with weakened immune systems or pregnant mothers are cautioned against contact altogether.

Having hobby chickens nearby food preparation areas is also considered a high-risk practice. Carefully wiping off eggs before storing or refrigerating, then properly sanitizing hands afterwards is recommended. Eggs should not be washed though as the force of water may push bacteria beyond the porous shell into the egg itself.

Considering salmonella can make one very ill and rarely lead to death, sanitation should be paramount for those keeping poultry. So far, less than 10 cases have been reported this year in Florida, so it seems most hobbyists are savvy about hen hygiene.

Most incidences of salmonella-related food poisoning aren’t reported, but the CDC does track outbreaks in communities when large-scale infections are suspected or occur.

In the event food poisoning interrupts your summer fun, treat symptoms with over the counter remedies, but monitor those affected closely for dehydration or worsening condition. Any prolonged vomiting, diarrhea beyond 24 hours, fever above 101 degrees or signs of dehydration warrant a trip to the physician.

Where food-related illness is concerned, an ounce of prevention is surely worth a pound of cure and maybe where chickens are concerned, an absolute necessity.