Salmonella Bacteria

• The salmonella species includes over 2,500 variants. Two types, Salmonella Enteritidis and Salmonella Typhimurium, are believed to account for most cases of salmonella poisoning in humans.
  
  

Food Sources

• Eighty percent of salmonella poisonings caused by Salmonella Enteritidis are caused by eating undercooked eggs. Salmonella Typhimurium may be found in meats, game, poultry, unpasteurized dairy products and, recently, peanut butter products.
  
  

Cooking Eggs

• Shell eggs should be cooked until they are no longer runny, or pasteurized raw eggs should be substituted.
  
  

Cooking Meat

• Meats and game should be cooked to an internal temperature of at least 140 degrees Fahrenheit; poultry and fowl should be cooked to an internal temperature of at least 160 degrees Fahrenheit.
  
  

Cleaning

• Although cooking kills salmonella bacteria, cooked and ready-to-eat foods can be reinfected when they come in contact with soiled hands, utensils and counter tops. Hands, tools and surfaces should always be cleaned after working with salmonella risk foods.