The holiday season is upon us, ushering in a time of festive gatherings and delicious meals. However, with the joy of cooking and baking comes the responsibility of ensuring food safety to prevent illnesses like salmonella infection.
Martin Wiedmann, the Gellert Family professor in food safety and food science at Cornell University in Ithaca, New York, to shed light on the best practices for safe food handling.
Food Scientist’s Quest
As a food scientist and veterinarian, Wiedmann is dedicated to creating a safer food supply by addressing and communicating the scientific knowledge needed to control foodborne diseases caused by bacteria like salmonella.
Salmonella, a microscopic organism, is a potential threat in raw animal foods. Wiedmann explains that it can lead to foodborne illnesses when ingested, with symptoms ranging from vomiting and diarrhea to more severe outcomes like sepsis.
In the United States, an estimated 1.35 million people fall victim to salmonellosis annually, resulting in around 26,500 hospitalizations and approximately 420 deaths.
While raw poultry, pork, and meat pose a high risk, Wiedmann highlights that salmonella can be found in various foods.
Beyond food, animals like reptiles, farm animals, and even pet dogs can be carriers. Wiedmann advises against raw pet food diets due to the elevated risk of salmonella contamination.
The likelihood of salmonellosis varies based on factors such as the individual’s health.
Wiedmann notes that taking antacids or antibiotics, having a weakened immune system, or being in vulnerable demographics like the elderly or pregnant women increases the risk.
Typical symptoms include vomiting, diarrhea, stomach pains, nausea, headaches, and fever.
Salmonella can enter the bloodstream in severe cases, causing illnesses like sepsis. Wiedmann emphasizes seeking medical attention for high fever, bloody diarrhea, or dizziness.
Wiedmann offers practical advice for consumers, urging them to stay informed about product recalls and avoid consuming recalled items.
Following FDA guidelines on food handling, including washing fresh produce thoroughly, is crucial. Wiedmann also warns against assuming that organic or local foods are safer, emphasizing that proper precautions should be taken regardless of the source.
Even when dining outside the home, consumers should remain vigilant. Wiedmann recommends ordering well-done burgers and sending back undercooked chicken. Sushi and seafood carry some risks but are generally less risky than raw meat.
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Tips to Safeguard Against Salmonella
Addressing an everyday indulgence, Wiedmann cautions against consuming raw cookie dough due to the risk of salmonella, even if it has been destroyed in the past without issue.
Using flour from reputable manufacturers may reduce the risk, as they adhere to stringent testing programs.
To minimize the risk of salmonella infection, Wiedmann provides several practical tips. Cooking raw meat at the recommended temperatures, storing it properly, and avoiding
Cross-contamination is essential. Regular handwashing, thorough cleaning of surfaces, and caution when handling plain flour are crucial preventive measures.
As the holiday season unfolds, prioritizing food safety is paramount. By heeding the advice of experts like Martin Wiedmann and implementing best practices in the kitchen, individuals can enjoy festive meals without compromising their well-being.
Whether cooking at home or dining out, awareness and adherence to food safety guidelines are vital in ensuring a joyful and healthy celebration.
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