Salmonella Prevention Tips

• Use separate cutting boards to prepare meat and vegetables to avoid cross-contamination. If you have only one cutting board, be sure to wash it with antibacterial soap and warm water after each use.
• Do not leave uncooked meat, poultry, shellfish, and milk products at room temperature for extended periods of time.
• Cook all meat and poultry thoroughly, and reheat leftovers well. Wash raw fruits and vegetables with antibacterial soap and warm water before consuming — or use one of the special veggie washes.
• Make sure to wash your hands and all cooking utensils with antibacterial soap and warm water after handling raw meats, poultry, seafood, eggs, and vegetables.
• When buying dairy products and fruit juices, choose varieties that are pasteurized, since pasteurization kills salmonella.
• Securely cover and refrigerate foods promptly; bacteria tend to harbor and grow in raw or undercooked foods left at room temperature.