Did You Know? In October 2023, a multistate outbreak of Salmonella Thompson infections was found with fresh diced onions, by Gills Onions of Oxnard. It caused 73 reported illnesses across 22 U.S. states, with 15 hospitalizations. (Source: APNews)
This report is a clear indication that everything that is freshly produced is not always safe. So, what can be done to keep our surroundings clean and safe? Hold on, first we need to understand the causes below.
If you or someone you know gets sick from contaminated food too quickly, it’s better to consult a highly rated salmonella lawyer in San Diego. These experts help you know exact rights of yours and support you during tough times.
Now moving towards prevention. What can be done? Get answers to all your queries in this article, which contains information about Salmonella, its root cause, and preventive measures.
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What Exactly Is Salmonella, and Where Does It Come From?
Salmonella is a type of bacterial microorganism that causes foodborne illness, also known as food poisoning. It’s spread through feces or fecal matter. The bacteria live in the intestines of animals and people, and when proper sanitation isn’t followed during farming, food processing, or even while preparing meals, Salmonella can hitch a ride into your body.
When animals defecate near fields or water sources, and that water ends up being used on crops like onions, peppers, or celery, the bacteria can end up right on your produce. Or, maybe a food worker didn’t wash their hands properly after using the restroom, and now it’s on your food.
Contaminated equipment, such as cutting blades or knives, and even poorly cleaned surfaces in commercial kitchens, can all be culprits.
And because salmonella can double every 20 to 30 minutes in the right environment, even one small contamination can grow fast if the food isn’t stored properly or contains preservatives that let bacteria thrive longer.
How Can You Prevent a Salmonella Outbreak?
Now that we know where salmonella comes from, let’s break down what you can actually do about it.
Cook your food thoroughly
Salmonella can’t survive heat. Cooking your food to an internal temperature of at least 165°F will kill the bacteria. This is especially important for meat, poultry, and even some vegetables.
If those diced onions from the outbreak had been cooked, the risk might have been lower, though in some cases, even dead bacteria can cause minor reactions in sensitive people.
Wash your produce
Always wash fruits and vegetables under running water, even if they’re pre-bagged or labeled pre-washed. But know that washing isn’t a guarantee.
Some contaminants are internal or deeply embedded in cut surfaces, especially with pre-diced items. So if you’re buying produce that you plan to eat raw, washing helps, but it’s not foolproof.
Buy whole, not pre-cut
You should try to buy the entire produce instead of pre-cut, pre-packaged options. When you cut a fruit or veggie, you open it up to contamination. And when you’re dealing with bagged onions, that means hundreds or thousands of pieces were processed together, which increases the chance of contamination. Buying a whole onion and dicing it at home is not only safer but smarter.
Avoid cross-contamination
In your kitchen, the danger isn’t just in the food you buy, it’s also in how you prepare it. Store raw poultry, meat, and eggs aside from other ingredients. Wash cutting boards, knives, and your hands with hot, soapy water after handling raw food. Even a minor mistake can transmit bacteria from one food to another.
Handwashing is non-negotiable
We’ve all heard this a million times, but it’s still one of the most powerful tools in fighting salmonella. Wash your hands thoroughly before and after handling food, after using the lavatory, and even after touching animals.
Animals, Travel, and Other Hidden Risks
Backyard chickens or pet turtles could be Salmonella carriers. Reptiles like lizards and snakes are notorious for this, even if they seem healthy. If you handle animals, or even pet them at fairs or zoos, wash your hands before touching your face or eating. And be extra cautious around kids, older adults, and anyone with a weakened immune system.
Also, when traveling abroad, keep this in mind: if you can’t boil it, cook it, peel it, or seal it, forget it. In many countries, food safety standards aren’t what they are in the U.S., and the risk of salmonella can be much higher.And finally, drink only pasteurized milk and juices. Pasteurization kills bacteria like Salmonella, and if you’re not sure whether something’s been pasteurized, it’s better to play it safe and skip it. Adhere to all of these, and you’ll be doing your bit in preventing a salmonella outbreak.
