Stay Healthy and Avoid Salmonella During the Holiday Season

Sign up for CNN's Life, But Better newsletter and receive weekly tips and tools to make living well easier. With the holidays here, it's important to focus on safe food handling practices while cooking and baking. Learn the best ways to minimize the risk of illnesses like salmonella infection, whether you're in the kitchen or dining out.

I interviewed Martin Wiedmann, the Gellert Family professor in food safety and food science at Cornell University in Ithaca, New York. Wiedmann, a food scientist and veterinarian, is also the codirector of the New York State Integrated Food Safety Center of Excellence. He is dedicated to creating a safer food supply by developing and sharing scientific knowledge to prevent and control foodborne diseases caused by salmonella and other bacteria.

The conversation has been edited and condensed for clarity.

Salmonella enterica bacteria become more virulent and therefore better at causing disease in the micrograity environment of space.

Courtesy of CDC.

Salmonella Fast Facts

Salmonella is a tiny microorganism that cannot be seen or smelled. It can be present in various places, including raw animal foods. Consuming it can result in foodborne illness, and it can also spread from person to person and from animals to humans.

Salmonella infection can occur without any symptoms, meaning that you may unknowingly carry and spread the bacteria to your hands and food. Additionally, animals infected with salmonella may also not show any symptoms.

In the United States, approximately 1.35 million people are affected by salmonellosis, an illness caused by salmonella, on an annual basis. Out of these cases, around 26,500 individuals require hospitalization, and the bacteria is responsible for roughly 420 deaths each year. These figures are based on estimates that consider the likelihood of only a fraction of those affected seeking medical attention and providing the necessary samples for reporting to the Centers for Disease Control and Prevention.

You should wash your hands before handling food and after every time you touch raw meat. It's wise to avoid using the same utensils on raw and cooked products.

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CNN: Which sources are most risky?

Raw poultry, pork, and meat, along with raw eggs and raw milk, pose a significant risk for salmonella transmission. However, other foods can also occasionally transmit the bacteria. In addition to contaminated food, salmonella can be obtained from infected animals. Reptiles, farm animals, and pet chickens have been associated with outbreaks, but it's important to note that other pets like dogs could also pose a risk. Caution should be exercised around all types of pets to avoid salmonella exposure.

I also advise against feeding your pet a raw food diet due to the high risk of salmonella contamination.

Mid America Pet Food is expanding its voluntary recall to include additional pet food products.

FDA

CDC reports salmonella outbreak linked to dry dog food

Wiedmann stated that ingesting salmonella can lead to a variety of outcomes. A low level of salmonella may be neutralized in the acidic environment of the stomach, or it may be suppressed in the intestines by other naturally occurring bacteria.

Ingesting salmonella may result in it growing in the intestines without causing illness. However, there is a risk of illness if ingested salmonella grows in the intestines. The more salmonella is ingested, the higher the risk of becoming ill, even if it may not always result in sickness.

Certain individuals may have a higher susceptibility to infection. For example, individuals who take antacids or antibiotics are at an increased risk of foodborne illness. Those with weakened immune systems, such as the elderly, young children, pregnant women, and individuals taking immunosuppressive drugs, are also at higher risk of infection.

CNN: What symptoms indicate infection and are some potentially serious?

Wiedmann: Common symptoms include vomiting and diarrhea, as well as stomach pains, nausea, headaches, and fever. In some cases, salmonella can lead to more severe conditions such as sepsis and hospitalization. Dehydration may also occur, requiring IV fluids. It is important to contact a doctor if experiencing a high fever or bloody diarrhea.

CNN reported that a recent salmonella outbreak linked to cantaloupes has caused at least 61 hospitalizations and two deaths. Many cantaloupes have been recalled, and the CDC is working to identify any additional contaminated products. Wiedmann stressed the importance of following the recall and avoiding consumption of recalled products, even if individuals have already consumed part of the product without getting sick. It is crucial for consumers to be vigilant and not assume that recalled products are safe based on past consumption.

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The CDC is cautioning against consuming pre-cut cantaloupe when the brand is unknown, due to the expanding salmonella outbreak. It is important to follow FDA guidance for food handling, including rinsing fresh fruits and vegetables under running tap water. This includes produce with skins and rinds that are not eaten, and firm produce should be scrubbed with a clean produce brush.

It is crucial for the FDA to collaborate with the industry to pinpoint the underlying cause of this outbreak in order to prevent future occurrences.

Wiedmann: Consuming raw cookie dough can be risky due to potential salmonella contamination, even if you have consumed it in the past without any negative effects. However, using flour from established national manufacturers when making cookie dough may lower your risk, as they typically have rigorous testing programs in place to detect and prevent salmonella contamination.

Papa Murphy's has temporarily stopped selling their raw chocolate chip cookie dough and raw S'mores bars dough after reports of people falling ill after eating raw cookie dough from the company.

CDC

Salmonella outbreak associated with Papa Murphy's cookie dough and Smores bar dough, according to the CDC.

Contrary to popular belief, using organic flour and eggs from the farmers market to make cookie dough is not likely to lower your risk. Smaller farmers may not have the advanced testing and food safety protocols that larger companies have in place.

CNN: Should you be worried when eating in restaurants or outside of your home?

Wiedmann: Absolutely. Opt for a well-done burger instead of medium-rare. If your chicken appears undercooked, don't hesitate to send it back. While medium-rare steak is safe, ground beef should be fully cooked to avoid any potential salmonella contamination that may have been present on the outer surface.

CNN: Are sushi and steak tartare safe to eat?

Wiedmann: Steak tartare poses the same risks as raw ground beef and should be avoided, even if prepared by a Michelin-star chef. In fact, the risk may be higher when prepared by a celebrity chef who grinds the meat himself, whereas ground beef from a retail store is tested according to US Department of Agriculture standards for E. coli.

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Ill workers are key contributors to foodborne illness outbreaks in restaurants, highlighting the need for paid sick leave

If you become infected, what are the necessary steps to take?

Do not attempt to self-medicate with antibiotics if you fall ill; seek medical advice instead. It is important to rest and stay hydrated. Seek prompt medical attention if you experience symptoms such as blood in your stool, a fever of 102 degrees Fahrenheit or higher, or dizziness.

To reduce the risk of salmonella infection, it's important to properly cook raw meat and poultry. This means ensuring that beef, pork, lamb, and veal reach a minimum internal temperature of 145 degrees F, while ground meat should reach 160 F, and poultry should reach 165 F (Check the USDAs safe minimum internal temperature chart here). Use a thermometer to accurately measure the temperature of the meat, placing it in the thickest part of the meat.

chicken cordon blue

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USDA's proposal is intended to decrease salmonella infections caused by breaded raw chicken products. To prevent the juices from dripping onto other foods, store raw meat in the refrigerator on the lowest level or use other preventative measures. Wrapping or placing the meat in a bag can also help prevent dripping.

It is not necessary to wash raw meat and poultry before cooking as the juices can splash and contaminate surfaces, knives, and cutting boards. However, it is important to wash or peel fruits and vegetables before consuming or cutting them. It is also recommended to avoid using the same utensils for raw and cooked products to prevent cross-contamination. Additionally, it is crucial to wash hands before handling food and after touching raw meat, and to clean and sanitize all surfaces and utensils that come into contact with raw meats to kill any bacteria present. According to Wiedmann, sponges can be microwaved, run through the dishwasher, or cleaned with bleach to ensure they are free of bacteria.

Hand of maid washing tomato fresh vegetables preparation healthy food in kitchen

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Doctor shares advice on how to prevent food poisoning

Consuming raw cookie dough or cake batter may be tempting while baking, but it poses a risk due to the presence of raw eggs or raw flour from baking mixes or breads. Flour does not undergo a sterilization process, and the wheat used in these products is grown in fields where birds and mice carry salmonella.

When shopping, it is important not to assume that organic or local foods are safer than nonorganic versions. Even if the chicken is local or organic, it does not mean the risk of salmonella is lower. According to Wiedmann, knowing the chicken's name or the farmer's name does not guarantee that it is free from salmonella. It is equally risky, and the problem arises when people underestimate the risk and fail to take proper precautions. For example, assuming that a turkey from a local farm can be washed in the sink.

Lastly, refrain from kissing your pets and make sure to wash your hands after handling animals, with particular caution around reptiles such as turtles, iguanas, and snakes. Lisa Drayer is a nutritionist, author, and CNN health and nutrition contributor.