10 smart tips to keep salmonella at bay

• Store items separately

Always store raw foods such as poultry, raw meat and fish separately from other foods, ideally at a temperature below 10 °C. This prevents salmonella from contaminated products from spreading to other dishes.

• Heat food thoroughly

Cook or heat poultry, fish and meat to at least 70 °C and maintain this temperature for at least ten minutes. This is the only way to be sure that salmonella is reliably killed — including inside the food.

• Do not keep minced meat for more than one day

You should try to use it on the day of purchase or keep it for no more than one day in the refrigerator. Salmonella can multiply quickly during longer storage, especially if cooling is insufficient.

• Use separate cutting boards and utensils

When preparing raw meat or poultry, use separate cutting boards and knives. This helps avoid cross-contamination and the transfer of bacteria to other foods, for example salads or vegetables.

• Avoid foods with raw eggs if they are not fresh

Raw egg carries an increased risk of salmonella — so be particularly careful with foods such as raw cake batter, mayonnaise or ice cream. Use only fresh eggs or avoid dishes containing raw egg altogether.

• Dispose of thawing water immediately

When you thaw frozen meat or poultry, bacteria can collect in the thawing water. Pour it straight down the drain and then clean the sink thoroughly.

• Wash your hands thoroughly

Always wash your hands thoroughly with water and soap before preparing food, after contact with raw meat and after using the toilet. This significantly reduces the spread of salmonella in the kitchen.

• Clean and disinfect work surfaces

Thoroughly clean and disinfect all contact surfaces, cutting boards and kitchen utensils after preparing raw meat or poultry. This reliably protects you from cross-contamination.

• Change and wash kitchen towels regularly

Kitchen and wiping cloths can transmit salmonella. For this reason, it is advisable to change them frequently and wash them at at least 60 °C to kill the bacteria safely.

• Drink plenty of fluids if you have diarrhoea and vomiting

To replace fluid and electrolyte loss from a salmonella infection, it is best to drink electrolyte solutions. You can easily make these yourself by mixing one litre of still water with a level teaspoon of salt and seven to eight teaspoons of sugar.