As summer heat approaches, stay ahead of salmonella by a few simple safety tips. Salmonella is more common in warm weather. With salmonella-contaminated eggs in the news, it reminds us to keep food safe.
- Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter. No runny eggs!
- Cook meats to an internal temperature of 165°F (71°C) or hotter.
- Refrigerate or freeze perishable and prepared foods within 2 hours. Chill within 1 hour if the temperature is 90°F or higher outside.
- Salmonella likes to cross contaminate! Wash hands with warm, soapy water for 20 seconds before and after handling uncooked eggs, raw meats and fruits and vegetables.
- Wash/Rinse/Sanitize surfaces before and after handling eggs, raw meats, fruits and vegetables.
For more helpful tips, visit the CDC at https://www.cdc.gov/features/salmonellaeggs/index.html