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Kitchen 5, Period 5
Shayleen Naiuli
Quan Tran
Julian Ucar
Doreli Escobar
Alan Van

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Disease: Salmonellosis
Bacteria: Salmonella (Varying strains)

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Incubates: 8-12 hours
Duration: 4-7 days

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~ Diarrhea
~ Fever
~ Abnormal cramps (lasting 12 to 72 hours)
~ Chills
~ Dehydration

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~ Raw and/or Undercooked beef, pork, poulty, eggs, and fish
~ Unpasteurized milk
~ Fruits and vegetables (alfalfa sprouts, melons)
~ Birds and reptiles
~ Especially during food handling (cross contamination, unwashed hands, etc.)

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1: Cook foods thoroughly, especially meats like chicken, pork, and raw eggs.
2: Wash all hands thoroughly, wipe and disinfect all kitchen work surfaces. Clean all used cooking utensils with soap and water after use with raw meat or poultry.
3: Don't cross contaminate foods when cooking, especially when in contact with raw poultry or meat.
4: Wash hands after petting birds, reptiles, and/or handling feces.

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Bence, Deborah L., and Velda L. Largen. Guide to Good Food. 13th ed. Place of Publication Not Identified: Goodheart-Willcox, 2015. Print.

"Salmonella." Centers for Disease Control and Prevention. Centers for Disease Control and Prevention, 30 Dec. 2016. Web. 15 Feb. 2017. <https://www.cdc.gov/salmonella/>.

"Salmonella." Foodsafety.gov. U.S. Department of Health and Human Services, n.d. Web. 16 Feb. 2017. <https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/salmonella/>.

"Salmonellosis." WebMD. WebMD, n.d. Web. 16 Feb. 2017. <http://www.webmd.com/food-recipes/food-poisoning/tc/salmonellosis-topic-overview#1>.