DALLAS, July 2 (UPI) — The food borne illness Salmonella can occur at any time of the year, but it can be most prevalent during hot-weather holiday picnics, a U.S. professor says.
Dr. Kurt Kleinschmidt, a professor of emergency medicine and toxicology at the University of Texas Southwestern Medical Center in Dallas, says picnics and parties during the summer are the ideal climate for growth of this bacteria, which can lead to food poisoning.
Kleinschmidt says to outsmart this germ:
– Refrigerate or freeze perishables immediately and cook food to recommended temperatures in order to kill bacteria.
– Wash hands in hot, soapy water for at least 20 seconds before preparing, serving or eating food.
– Thoroughly wash plates, utensils, cutting boards and countertops after contact with raw meat.
– Avoid leaving food standing for long periods of time.
“Just be smart about how you buy, store, prepare and serve food, and you’ll reduce the risk of food borne illnesses,” Kleinschmidt says.
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