Salmonella is a common bacterium causing foodborne illnesses. It contaminates foods like poultry, eggs, meat, and produce, posing health risks. Preventing its spread is important for food safety and public health.
Heat’s Role in Eliminating Salmonella
Sufficient heat inactivates Salmonella bacteria. Heat denatures proteins within bacterial cells, disrupting functions and damaging structures like the cell wall. This damage causes cellular contents to leak, killing the bacterium.
Heat effectiveness depends on temperature and exposure duration, a concept known as thermal death time. Higher temperatures, such as 165°F (74°C) for poultry, kill Salmonella instantly. Lower temperatures are also effective if maintained longer; for example, 131°F (55°C) for one hour or 140°F (60°C) for 30 minutes. At 158°F (70°C), most Salmonella strains are destroyed in about 10 seconds.
Ensuring Foods Reach Safe Temperatures
A food thermometer is the most reliable method to confirm foods reach internal temperatures sufficient to kill bacteria like Salmonella. Visual cues, such as meat color, are not accurate indicators of safety. Insert the thermometer into the thickest part of the food, avoiding bones, fat, or gristle, for an accurate reading. For thinner items, insert it sideways to reach the center.
Specific internal temperatures are recommended for different food types to ensure safety:
Poultry, including ground poultry: 165°F (74°C).
Ground meats (beef, pork, veal, lamb): 160°F (71°C).
Whole cuts (beef, pork, lamb, veal): 145°F (63°C) with a three-minute rest.
Eggs: Cook until yolk and white are firm.
Egg dishes: 160°F (71°C).
Leftovers and casseroles: Reheat to 165°F (74°C).
When using a microwave, ensure food heats evenly and check temperatures in multiple spots to avoid cold spots.
Comprehensive Salmonella Prevention Beyond Heat
While proper cooking temperatures are important, additional measures prevent Salmonella contamination. Prevent cross-contamination by keeping raw meats, poultry, seafood, and eggs separate from ready-to-eat foods in the refrigerator and during preparation. Using distinct cutting boards for raw meats and produce, and never placing cooked food on a plate that previously held raw meat, helps avoid bacterial transfer. Avoid washing raw meat or poultry, as this can spread bacteria to sinks and countertops.
Good hygiene, especially handwashing, is important. Wash hands thoroughly with soap and water for at least 20 seconds before and after handling raw meat, poultry, or eggs, and after using the toilet or touching animals. Refrigerate perishable foods promptly at 40°F (4°C) or colder; do not leave them at room temperature for over two hours. Avoid consuming raw or undercooked foods, such as raw eggs or unpasteurized milk and juices, to reduce Salmonella risk.