Proper Handling of Raw Chicken
Due of the recent Salmonella outbreak associated with raw chicken products from Foster Farms, Mason County Public Health would like to remind the public that following proper food safety guidelines can reduce the likelihood of a Salmonella infection.
- Wash hands, utensils, cutting boards, sinks, and countertops with soap and warm water immediately after they have been in contact with raw chicken.
- Food contact surfaces may be sanitized with a freshly made solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
- Do not let raw chicken juices leak onto cooked or ready to eat food.
- Keep raw poultry separate from other foods (especially fruits and vegetables) in your shopping cart, grocery bags, and refrigerator. Put poultry into a plastic bag to prevent drips that may contaminate other food.
- If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
- Never place cooked food on a plate that previously held raw meat, poultry, or seafood.
- Cook poultry to 165oF or above in order to destroy harmful bacteria.
Chill food promptly and properly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours.
If you or someone in your family has symptoms of Salmonella, especially if you’ve eaten any of the Foster Farms products listed in the USDA’s alert, contact your health care provider. Symptoms of a Salmonella infection include diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most people recover without treatment.
For more information about the Salmonella outbreak please visit CDC’s website, or contact Mason County Public Health at 360-427-9670 ext. 400.
October 11, 2013/Mason County Public Health News Release