What to do to avoid infection with Salmonella bacteria?

Food should be purchased from a reputable place, washed, processed thoroughly, stored carefully, hand hygiene and clean cooking equipment are ways to help prevent Salmonella infection.

7 out of 358 people poisoned in Nha Trang from March 11 to present, currently have positive stool culture results for Salmonella bacteria - a dangerous gastrointestinal toxin . Salmonella bacteria can appear in any type of raw animal meat, most commonly poultry meat such as chicken, duck, geese, and geese. During processing, workers do not comply with the principles of raw and cooked food processing and do not wash their hands thoroughly, causing bacteria to spread from raw food to cooked food and quickly multiply. The greater the amount of bacteria, the greater the toxins produced.

Associate Professor Nguyen Anh Tuan, Head of the Department of Laparoscopic Gastrointestinal Surgery, Central Military Hospital 108, said that to ensure food is not contaminated with Salmonella bacteria, a number of safety measures and procedures are required. Hygiene needs to be followed, in which it is essential to wash foods such as vegetables, fruits and animal foods such as meat, fish, eggs and milk before cooking or consuming . In addition, use separate kitchen utensils such as knives, cutting boards, and dishes for raw and cooked foods to avoid the spread of bacteria.

Use clean water when washing or preparing food, especially when using water for raw foods. When processing and cooking food to a safe temperature and doneness to kill bacteria, especially when processing foods such as meat, eggs and dairy products. Store food in the refrigerator at the appropriate temperature and use within a short time after purchase to avoid bacterial growth.

Check the expiration date and condition of food before use . In addition, always keep your hands clean by washing them regularly, especially before and after handling food, and maintain cleanliness and hygiene in the kitchen, including wiping down work surfaces and equipment. cooking and cooking utensils.

Food in the refrigerator needs to be stored carefully. (Photo: Bui Thuy).

Salmonella bacteria can grow in refrigerator environments if ideal conditions are met. Although the temperature in the refrigerator is usually lower, not all types of bacteria are killed at this temperature. If food contaminated with Salmonella is placed next to other food in the refrigerator without being properly packaged, bacteria can spread from one product to another. This can happen especially when food leaks or is not stored in tight packaging.

Therefore, to ensure food safety in the refrigerator and prevent Salmonella bacteria from growing and spreading, you need to take the following measures:

Make sure the refrigerator is set to a safe temperature, usually around 4°C (40°F) or lower . Store food in airtight packaging or food containers to prevent bacteria from spreading from one product to another. Handle and prepare food properly before storing in the refrigerator, ensuring raw foods are stored in the lower part of the refrigerator to prevent water from spreading and causing the temperature of the food at the top to rise. . Check food regularly, if there are signs of bacteria or spoiled food, throw it away immediately.

The time required to completely destroy Salmonella depends on the temperature and processing environment. Common kill temperatures and times for Salmonella include:

• At a temperature of 70°C (158°F): Salmonella can be killed in about 2-3 minutes.
• At 74°C (165°F): Salmonella is usually killed as soon as the food reaches this temperature during cooking.

At lower temperatures, such as refrigerators at 4°C (40°F) or below, Salmonella bacteria can still survive, but their growth rate will be slower. In addition, Salmonella bacteria can also be destroyed by other methods such as freezing, or using disinfectant chemicals.

When choosing to buy food, consumers should buy from a trusted source, closely monitored by food management agencies.