Ways to reduce risk of salmonella illness


Workers prepare chickens at a factory. In the kitchen, handle raw poultry products with care. (ANTONIO CALANNI/ASSOCIATED PRESS)
February 6, 2014

Here are some tips on how to reduce the risk of getting salmonella illnesses from poultry:

●While preparing poultry, do not use utensils on cooked poultry that were previously used on raw poultry, unless they have been thoroughly cleaned. Also, do not place cooked poultry on plates, counters or cutting boards where raw poultry once was, unless these surfaces have been thoroughly cleaned.

●When cooking poultry, use a meat thermometer to make sure the internal temperature has reached 165 degrees Fahrenheit.

●Chill cooked poultry promptly after serving and when transporting.

For more tips, go to foodsafety.gov.

Sources: U.S. Department of Agriculture and Centers for Disease Control and Prevention

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