How to Detect Salmonella

Salmonella is a bacteria that can cause infections in animals and then be transferred to humans. By not properly cooking or preparing raw meat, the disease can be highly contagious. Salmonella can survive in packaged raw meat for weeks without making contact with the human body. The most simple solution for killing the bacteria is by thoroughly cooking the meat with temperatures as high as 60 degrees Celsius or 140 degrees Fahrenheit. Salmonella can't be detected by sight or smell, but the symptoms in humans are very similar to the flu. Add this to my Recipe Box.

Instructions

How to Detect and Avoid Salmonella in Food

1

Send in a sample of the food you believe to be infected to the Department of Immunology, Microbiology and Parasitology (see Resources). If you know of a laboratory near you that specializes in detecting salmonella, you can send it there as well. However, since by the time you'd know the results the food would parish, you can try to detect the salmonella in the food yourself.

2

Order a microbiological test kit from from a manufacturer that specializes in the kits (see Resources). You will have to carefully follow the instructions in order to successfully detect the bacteria in the cells. The process isolating the bacteria in a cell takes up to 24 hours, and it's recommended that you have some laboratory or chemical background to use the new testing methods available. To make sure the bacteria is completely killed, continue to Step 3.

3

Clean all kitchen counter tops, utensils and the stove using a kitchen cleaning disinfectant. You should make sure any areas that come in contact with the raw and cooked meat are thoroughly cleaned before and after preparation and cooking. This will help you to avoid the spreading of the salmonella bacteria to any place where it can live long enough to transfer to your body. Also, continuously wash your hands with anti-bacterial soap after contact with the meat.

4

Wash vegetables and fruits in cool running water and cut off any attached vines. Fruits and vegetables that grow from the ground are susceptible to the salmonella bacteria, and you'll want to check fruit or vegetables for any rotting or deformities.

5

Cook your meat or poultry carefully. Use a kitchen thermometer after cooking the food to check its temperature. All meats should cook no lower than 140 degrees, and thicker cuts of poultry and beef should be cooked as high as 165 degrees.

6

Don't leave eggs sitting for a long time after they've been cooked. If a portion of raw egg was not properly cooked, it could still contain traces of the bacteria. Dispose all leftovers immediately, and don't let the leftover eggs make contact with any other leftover meat.

How to Detect Salmonella Poisoning in Humans

7

Check for flu-like symptoms if you are worried that you may have eaten food containing salmonella. Fever, dizziness, diarrhea and stomach cramps are all common symptoms from salmonella poisoning.

8

Determine what time and day the flu-like symptoms began. These symptoms usually start a day to two days after injecting salmonella.

9

Treat yourself as if you have the flu by drinking lots of liquids and getting plenty of rest. If the symptoms last longer than 3 days, it's recommended that you see a doctor to determine if the symptoms are caused from salmonella poisoning. If not treated by a professional, the bacteria could spread more in the body. Make sure to not make any contact with raw foods while experiencing these symptoms.