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In Reply to: RE: Salmonella in chicken posted by FenderLover on May 13, 2015 at 07:08:51
...this was nearly a year ago - here are the CDC recommendations:
"CDC and the Food Safety and Inspection Service of the U.S. Department of Agriculture recommend that consumers and retailers follow these food safety tips to prevent Salmonella infection from raw poultry produced by Foster Farms or any other brand:1,3
Clean
Wash hands with warm soapy water for 20 seconds before and after handling poultry.
Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to prepare the next item.
Washing raw poultry before cooking it is not recommended. Bacteria in raw poultry juices can be spread to other foods, utensils, and surfaces.
Sanitize food contact surfaces with a freshly made solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water.
Separate
Separate poultry from other foods in your grocery-shopping cart and in your refrigerator.
If possible, use one cutting board for fresh produce and a separate one for raw poultry.
Never place cooked food on a plate that previously held raw poultry.
Cook
Cook poultry to a safe minimum internal temperature of 165°F as measured with a food thermometer.
Retailers should hold cooked poultry to a safe minimum internal temperature of 165°F or higher as measured with a food thermometer.
Chill
Chill food promptly and properly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (or 1 hour if temperatures are above 90°F)."
Follow Ups:
Sadly the vast majority of Americans have no idea how to cook and prepare food safely. How many people thaw a frozen chicken on the counter? That's a breeding ground for salmonella but people do it because "We've always done it this way...". This should be mandatory teaching in all high schools. Thanks for posting.
Edits: 05/13/15
Chicken does not pick up salmonella on the kitchen counter, poultry get infected with salmonella during raising and processing. Thawing any kind of meat on the counter is not a good idea it should be thawed in the refrigerator or under running water @ 72f and then cooked immediately. Front line on PBS did an expose on chicken last night, you may never eat chicken again.
"Trying is the first step towards failure."
Homer Simpson
...this one surprises most people:
"Washing raw poultry before cooking it is not recommended. Bacteria in raw poultry juices can be spread to other foods, utensils, and surfaces."
I read it about the Thanksgiving turkey some time ago.
There is however no real benefit in doing it , so I guess the clear risk of cross contamination out weighs the minimal reward.
nt
"Trying is the first step towards failure."
Homer Simpson
I own a pizza/pasta place and have been to several sanitation classes as required by law. I'll wager most restaurants have cleaner kitchens than the vast majority of residences.
with any type of meat.
You're right on about the rest.
For decades many people have spread salmonella bacteria through kitchen knives.
They wash the blades but DON'T wash the handles.
Oh well...
"Once this was all Black Plasma and Imagination" -Michael McClure
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