Proper food handling and hygiene can dramatically lower your risk of getting or spreading salmonella.

How to Prevent Salmonella (Quick Scoop)

1. Kitchen basics: clean, separate, cook, chill

  • Wash hands with soap and water before and after handling food, after using the bathroom, and after changing diapers.
  • Keep raw meat, poultry, seafood, and eggs separate from ready‑to‑eat foods when shopping, storing, and preparing to avoid cross‑contamination.
  • Cook thoroughly : poultry to at least 165°F, ground meats to about 160°F, and eggs until both white and yolk are firm; use a food thermometer for accuracy.
  • Chill quickly : refrigerate leftovers within 2 hours (1 hour in hot weather), and keep your fridge at 40°F (4°C) or colder.

2. Egg and dairy safety

  • Avoid raw or undercooked eggs (runny yolks, homemade mayo, eggnog, hollandaise, uncooked batter, homemade ice cream made with raw eggs).
  • Choose pasteurized eggs and dairy for recipes that won’t be cooked.
  • Do not drink raw (unpasteurized) milk or products made from it.

3. Fruits, veggies, and surfaces

  • Rinse fresh fruits and vegetables under running water before eating, cutting, or cooking, even if you peel them.
  • Clean cutting boards, knives, and countertops with hot soapy water after they touch raw meat, poultry, seafood, or eggs.
  • Use separate cutting boards for raw meats and for ready‑to‑eat items like bread, salads, and fruit.

4. Around animals and pets

  • Wash your hands after handling reptiles, amphibians, birds, backyard poultry, or their environments; they can carry salmonella without looking sick.
  • Keep these pets and their cages, bowls, and tank water away from kitchens and food prep areas.
  • Supervise children closely around petting zoos and farms, and make sure they wash hands well afterward.

5. When salmonella is in the news

Recent outbreaks have often involved foods like eggs, poultry, and fresh produce, with recalls and public warnings issued when a contaminated source is found. Warmer months see more cases because heat and time at room temperature help the bacteria multiply in food left out too long. Following recall notices, checking lot numbers, and throwing away or returning recalled products are key steps to protect yourself during a trending outbreak.

6. If someone is sick

  • People with diarrhea should avoid preparing food for others until fully recovered.
  • Anyone with severe diarrhea, high fever, signs of dehydration, or symptoms lasting more than a few days should contact a healthcare professional.
  • Good handwashing after using the bathroom helps stop person‑to‑person spread in households and childcare settings.

TL;DR: To prevent salmonella, keep hands and kitchen surfaces clean, separate raw foods from ready‑to‑eat foods, cook meats and eggs fully, refrigerate promptly, avoid raw milk and raw eggs, and wash hands after contact with animals.

Information gathered from public forums or data available on the internet and portrayed here.