Salmonella

Food Safety facts

What is foodborne illness?

Food contaminated by bacteria, viruses and parasites

can make you sick. Many people have had foodborne

illness and not even known it. It's sometimes called food

poisoning, and it can feel like the flu. Symptoms may

include the following:

• stomach cramps

• nausea

• vomiting

• diarrhea

• fever

Symptoms can start soon after eating contaminated food,

but they can hit up to a month or more later. For some

people, especially young children, the elderly, pregnant

women and people with weakened immune systems,

foodborne illness can be very dangerous.

Public health experts estimate that there are as many as

13 million cases of foodborne illness in Canada every year.

Most cases of foodborne illness can be prevented by

using safe food handling practices and using a food

thermometer to check that your food is cooked to a safe

internal temperature!

What are Salmonella and salmonellosis?

Salmonella bacteria are found naturally in the intestines

of animals, especially poultry and swine. The bacteria can

also be found in the environment. People who eat food

contaminated by Salmonella can become ill with

salmonellosis.

What are the symptoms of salmonellosis

infection?

Like other foodborne illnesses, the symptoms of

salmonellosis can feel like the flu. Symptoms usually

appear 12 to 72 hours after eating contaminated food and

usually lasts up to seven days. Or, you may experience

chronic symptoms, such as reactive arthritis three to four

weeks later. Others infected with the bacteria may not get

sick or show symptoms, but they can carry the bacteria,

and spread the infection to others.

How does the bacteria spread?

Salmonellosis can be spread from person-to-person.

Both animals and people infected with the bacteria can

be carriers. Therefore, proper hygiene, safe food handling

and preparation practices are key to preventing foodborne

illness. If you think you are infected with Salmonella or

any other gastrointestinal illness, do not prepare food for

other people. It's a good idea to keep pets away from food

storage and preparation areas. After handling pet treats,

pet food and pet toys or after playing with, or cleaning up

after your pet, it is essential to wash your hands thoroughly

with soap and warm water.

Where has Salmonella been found?

Food can become contaminated with Salmonella during

the slaughter and processing of an animal, when food

is handled by a person infected with Salmonella or from

cross-contamination because of unsanitary food handling

practices. The following listed below have been responsible

for foodborne illnesses:

• raw and undercooked meat (especially poultry)

• raw fruits and vegetables (especially sprouts and

cantaloupes) and their juices, e.g. apple or orange juice

• raw or undercooked eggs

• unpasteurized dairy products, like raw milk and

raw milk cheeses

• pet treats

Will cooking destroy the bacteria?

Like many other harmful bacteria that could be in our

food, Salmonella are destroyed when food is cooked to a

safe internal temperature. Use a food thermometer to

measure the internal temperature of your food. See the

chart below.

FOODSAFE TIP: Cooking a chicken? A turkey? For maximum

safety, food safety experts recommend cooking the stuffing in

a separate dish. Why? It takes longer for the stuffing and the

meat to reach a safe internal temperature, so why not un-stuff

and save time? Stuffing and meat must each reach separate

safe internal temperatures. See table.

Is it safe to eat raw or lightly cooked eggs?

Foods made from raw

or lightly cooked eggs

can be harmful,

particularly for young

children, the elderly,

pregnant women

and people with

weakened immune

systems. When

serving eggs to people in

these high risk groups, cook

them thoroughly. See table.

FOODSAFE TIP: Try using pasteurized egg products when

preparing food that traditionally contain raw eggs, such

as eggnog, mayonnaise, salad dressing, ice cream and

mousses. Pasteurization destroys harmful bacteria.

Use a food thermometer

to measure the internal

temperature of your food.

Defeating Salmonella: A 4-Point Plan

1. Get off to a CLEAN start!

• Handwashing is one of the best ways to prevent

the spread of foodborne illness. Do you wash your

hands for at least 20 seconds with soap and warm

water before and after handling food? Wash again

when you switch from one food to another.

• Are your countertops and utensils clean and

sanitized? Sanitizing reduces bacteria and can

prevent foodborne illness.

BLEACH SANITIZER

% Combine 5 mL (1 tsp) of bleach with 750 mL

(3 cups) of water in a labelled spray bottle.

% After cleaning, spray sanitizer on the

surface/utensil and let stand briefly.

% Rinse with lots of clean water, and air dry

(or use clean towels).

FOODSAFE TIP: Because raw fruits and vegetables can be

contaminated with bacteria, viruses and parasites, wash

them thoroughly with clean, safe running water before you

prepare and eat them. Use a brush to scrub produce with

firm or rough surfaces, such as oranges, cantaloupes,

potatoes and carrots.

2. CHILL your food and stop bacteria cold!

• Bacteria can grow in the

danger zone between 4°C and

60°C (40°F to 140°F). Keep

cold food cold at or below

4°C (40°F).

• Refrigeration at or below

4°C (40°F) slows down most

bacterial growth. Freezing at or

below -18°C (0°F) can stop it completely. (But

remember: refrigeration and freezing won't kill

bacteria. Only proper cooking will do that!)

FOODSAFE TIP: Keep your eggs cold! Store them in their

original carton (so you can easily check the "best before"

date) and place them in the coldest section of the fridge,

usually near the back. Only buy clean and uncracked eggs.

3. SEPARATE! Don't cross-contaminate!

• Bacteria can be carried in raw meat juices. Place

raw meat, poultry and seafood in containers on

the bottom shelf of the refrigerator. Use containers

that are large enough to prevent raw juices from

dripping onto other food or touching other food.

Platters, utensils and cutting boards used for raw

meat can carry bacteria, too. Use clean ones for

cooked food!

• Keep raw food away from other food while

shopping, storing and preparing foods.

FOODSAFE TIP: Platters, utensils and cutting boards used

for raw meat can carry bacteria, too. Use clean ones for

cooked and other ready-to-eat food!

4. COOK safely!

• Have you cooked

your food to a

safe internal

temperature?

Use a digital

food thermometer

to check the

temperature

of your food.

See table.

• Bacteria can grow quickly in the danger zone

between 4°C and 60°C (40°F to 140°F), so keep hot

foods at or above 60°C (140°F).

FOODSAFE TIP: The only way to be sure that your food is

cooked properly is to use a food thermometer to check.

Keep raw food away from other

foods while shopping, storing and

preparing foods.