There's been a lot of panic surrounding salmonella lately. Given the influx of recent outbreaks (everything from melon to turkey to certain cereals to your most beloved snacks has seen an official CDC safety warning or recall during the past few weeks), here are the answers to some of your most urgent salmonella-related questions.
Wait, can someone tell me what salmonella actually is?
Salmonella is a kind of bacteria that can lead to food poisoning. Though many people are ultimately fine and sometimes don't require treatment, it has proven deadly for younger and older patients, as well as those with chronic illnesses.
Um, how do I know if I've got it?
There's no way to know during the incubation period, really, but when salmonella starts making itself known, you're likely going to feel it in your lower abdomen with some cramping. Nausea and vomiting are also super common salmonella symptoms.
That's not all, though: it's important to be aware of any diarrhea, blood in your stool, fevers, chills, and headaches. All of these are possible symptoms of the infection as well.
How is salmonella treated?
Again, salmonella isn't always very serious, but it's crucial to consult your doctor if you're experiencing these symptoms. Physicians will likely insist you hydrate thoroughly to combat the diarrhea and vomiting.
Why am I reading so much more about salmonella right now?
Because it's summertime and this warm weather is salmonella's favorite time to grow and flourish. Warmth encourages the bacteria to breed naturally, which is why it's so important to refrigerate your food in a timely manner during hot seasons.
I know salmonella can be found in eggs and raw chicken. Where else can it be?
Realistically, it can be found in so many of things you eat all the time. Besides eggs and chicken, the CDC names "beef, fruit, pork, sprouts, vegetables, and even processed foods, such as nut butters, frozen pot pies, chicken nuggets, and stuffed chicken entrees" as possible carriers.
How can I ensure I don't get sick from all of these things?!
With eggs, specifically, you can cook them through completely and ensure you're using pasteurized products. When it comes to produce that has been clearly labeled "pre-washed," you shouldn't wash it again for fear of salmonella, FoodSafety.gov suggests. That means it's been sufficiently cleaned and washing it again only creates further opportunities for bacterial contamination.
Can microwaving or re-heating these foods kill the bacteria?
If properly and thoroughly reheated, yes. That said, we know heat doesn't help kill salmonella — it helps breed it — so when microwaving, you must be sure everything is re-heated to the same, proper internal temperature. Food is oftentimes inconsistently heated in a microwave, which allows for cold spots to remain and the bacteria to stay unharmed.
Two ways to prevent this is are to (1) not ignore all stirring and rotating microwaving instructions that come with a food and (2) to check whatever you're heating with a food thermometer.
How is it possible then that processed snacks are being recalled?
The Goldfish recall was out of an abundance of caution, the FDA explained. Both Goldfish and Ritz crackers were recalled because the dried whey (a dairy byproduct) in them was also recalled due to a possible contamination.
"When we looked through and conducted an assessment, a thorough investigation, we determined there was a very low risk," Pepperidge Farm spokesperson Bethridge Toovell told NBC. But out of an abundance of caution for our consumers, we erred on the side of recall.”
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