Salmonella food poisoning is usually associated with eggs and poultry. Please see our article “A good egg?” where we discuss the risks in more detail.
Salmonella can also be present in both human and animal intestines, so good personal hygiene can help to prevent salmonella poisoning. Wash your hands after using the toilet and after touching raw meat.
Always thoroughly thaw frozen poultry before cooking.
Don’t keep poultry in the temperature danger zone.
This is Chapter Two, Part Six in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Seven: Staphylococcus aureus
Return to the start of Chapter Two