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Salmonella SPP

Salmonellosis

 

  • Causa de la enfermedad: Infección por especies de Salmonella

  • Período de incubación: Entre 12 y 24 horas

  • Síntomas: Náuseas, diarrea, dolor abdominal, fiebre, dolor de cabeza, escalofríos, postración

  • Posibles contaminantes: Carne, aves, huevos y productos lácteos

  • Pasos para la prevención: Cocinar correctamente; evitar la contaminación cruzada


  • Article History
    • Revision Date: 9/27/2004

Food Safety Tip of the Day

Take two.

IAFP - cross contamination icon

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

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