Good Lifestyle

This week, Food and Drug Administration has published a major warning : "Do not eat, do not sell or do not serve onion products recalled," they exhorted in a press release. For what? According to the FDA 73 people in 22 states, experienced food poisoning in Salmonella after consuming onions of dice in bag and celery sold by the onions of the Californian company - and 15 were so sick that they were hospitalized. In addition to not eating the onion recalled, how can you protect yourself from salmonella? Here's what you need to know.

THE CDC Explain that you can get a salmonella infection A variety of food , including chicken, turkey, beef, pork, eggs, fruits, germs, other vegetables and even processed foods, such as nut butters, frozen jar pies and soft dishes .

"Some recents Salmonella epidemics The fact that people who are sick in many states were linked to flour, peanut butter, sa salami sticks, onions, prepacal salads, peaches and chopped turkey, "they add.

Salmonella symptoms usually start 6 hours to 6 days after infection, according to the CDC. Diarrhea "which can be bloody", fever and stomach cramps are the most common symptoms. While people recover within 4 to 7 days without antibiotic treatment, some suffering from severe diarrhea may need to be hospitalized or take antibiotics. AE0FCC31AE342FD3A1346EBB1F342FCB

The CDC suggests following the clean, separate, cooked and cooling guidelines when you prepare food at home. "These steps can help you protect yourself, you and your family, out of salmonella infection and other types of food poisoning," they write.

The first step is cleaning. "Wash your hands with soap and clean and specific to running water for at least 20 seconds before and after handling food, especially after touching raw or insufficient eggs, meat, poultry (like chicken and turkey), seafood or their juice, "they say. "Wash the utensils, cutting boards, dishes and counters with hot soapy water, especially after touched raw or under-tuning eggs, meat, poultry, seafood or their juice." A surprising suggestion? They discourage the washing of raw poultry, meat or seafood before cooking. "Washing can spread germs to other foods, utensils and surfaces," said the CDC.

Keep raw meat, poultry, seafood and eggs separated from other foods from your grocery cart and in your refrigerator. "Keep the eggs in the original box and keep them in the main part of the refrigerator, not in the door," adds the CDC. Also keep raw meat, poultry and seafood separated from ready -to -eat foods, such as salads and cold meat. Use cutting boards and separate plates for products and raw meat, poultry, seafood and eggs. "Never place food cooked on a plate that previously held raw or insufficient eggs, meat, poultry, seafood or their juice", CDC announcements.

Because Salmonella is propagated regularly by under-tie foods, they suggest using a food thermometer to ensure that food is cooked at a safe internal temperature:

• 145 ° F for beef, pork, ham, veal and lamb (then let the meat stand for 3 minutes before sculpting or eating)
• 145 ° F for fish with fins (or bake until the flesh is opaque and easily separates with a fork)
• 160 ° F for the chopped beef, the chopped pork, the ground calf and the chopped lamb
• 160 ° F for egg dishes that do not contain meat or poultry
• 165 ° F for egg dishes that contain meat or poultry
• 165 ° F for poultry (chicken, turkey, duck), including chopped chicken and chopped turkey
• 165 ° F for remains and pans

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The CDC also correctly highlights the importance of cooling food. "Keep your refrigerator at 40 ° F or colder," they say. "Never leave the perishable foods of the refrigerator for more than 2 hours, or 1 hour if the food is exposed to temperatures above 90 ° F (like a hot car or a picnic). Perisable foods include meat, Poultry, seafood, eggs, dairy products, cut fruits, certain vegetables, cooked rice and leftovers. "