Eggs are a common source of salmonella poisoning. At one time it was believed the intact shell of an egg protected it from salmonella contamination but not so. The inside of the egg is vulnerable as well. To prevent illness, boil those eggs for fifteen minutes before coloring and never leave boiled eggs at room temperature for more than two hours.
What is salmonella?
Salmonella is caused by bacteria that are widespread in the intestinal tract of humans and other animals, like cats and dogs, birds, and reptiles, like pet turtles.
What are the symptoms?
Salmonella poisoning mimics “stomach flu.” But the illness lasts longer—usually four to seven days—and is more serious, even deadly. Severe cases require antibiotics like Cipro, Bactrim, and Amoxicillin.
Are there any long-term effects?
Reiter’s Syndrome occurs rarely with symptoms of painful joints, red eyes, and painful urination.
How is it spread?
Salmonella bacteria are usually transmitted to humans by consuming foods that come in contact with animal feces. Salmonella bacteria are non-discriminatory. They attack both organic and non-organic food. Salmonella contamination can take place in the farms, the processing plants, the restaurants, and the common kitchens.
How can Salmonella be prevented?
Salmonella contaminations that occur in the farms and kitchens are the two most easily resolved. All vegetables must be washed and scrubbed before using. Discard the outer leaves of lettuce and cabbage. Wash spinach thoroughly. Wash all fruits before eating, cutting, or peeling. When preparing food, wash cutting boards and knives well after preparation. Wash hands before and after cooking. Thoroughly cook eggs and meat.
Drink pasteurized milk.
The most difficult salmonella contaminations to control are from the restaurants and processing plants. Servers don’t wash their hands properly. Processing plants don’t cook meat completely as in the pot pie recalls. Rodent contamination of peanuts that make peanut butter and roasted pistachios that come in contact with contaminated raw nuts make mandatory and frequent inspections vital. Unfortunately, the two government agencies—the FDA and the USDA—responsible for factory inspections have experienced serious cutbacks in the number of inspectors that are required to do the job.
More inspectors must be hired. Hefty fines and compliance must be more aggressively enforced upon violators.
This recent pistachio warning from the FDA came swift, which may mean a shift in food safety. Instead of waiting until people became ill, the FDA responded quickly.
