The foods that are most commonly infected with the
salmonella group of bacteria are meat, poultry and other protein foods. Symptoms usually appear in 12 to 48 hours and include tiredness, diarrhea, high fever, severe abdominal pain and vomiting. If you experience any of these symptoms, you should seek medical attention immediately.
Cooking, providing the center of the food reaches a temperature greater than 72
oC, will destroy the salmonella bacteria. But as some of the bacteria reproduce, they produce toxins which will not be destroyed during cooking and which also cause food poisoning. This is why it is so important not to leave uncooked food lying around in the warm and often moist conditions in which the reproduction of the bacteria takes place.
Take chilled and frozen food home quickly from the shop and put it in the refrigerator or freezer as soon as possible. Store all other food in cool, dry conditions.
To minimize the risk of contamination, it is always wise to reject any eggs that have cracked or blemished shells.
