Biological Hazar: Salmonellosis Caused Salmonella Bacteria

Biological Hazards
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Caused Salmonella bacteria, Salmonellosis is an infection that is characterized by fever, diarrhea, as well as abdominal cramps. In most cases the symptoms will develop inside 12 and 72 hours after the infection phase takes place (Cdc.gov, 2016). For most people recovery comes without treatment and last up to 4 or 7 days (Cdc.gov, 2016). The seriousness of the infection is underlined by the CDC, indicating that more than 1.2 million are infected with more than 450 deaths happening annually in the United States (Cdc.gov, 2016).
There are some basic steps that can be implemented to prevent more infections and increase the food safety levels (About-salmonella.com, 2016). The general rule of thumb, is that foods are cooked properly to kill the bacteria. As such any foods that contain raw parts such as raw eggs or milk should be avoided. Before preparing food, it is important to wash hands. Foods such as chicken should be cooked to reach internal temperatures of 165 °F, the beefs should reach 160°F while eggs should reach 160°F. It is also important that raw foods are not cooked in the microwave, as the foods may not reach the required internal temperatures to kill the bacteria (Campbell & Lee, 2016). It is also important that uncooked meat is not brought into contact with food items that are not going to be cooked. All persons should also be careful to wash their hand with soap after ...