Barbecue cooks must know about Salmonella

By JOE O'CONNELL, cbbqa past President

Salmonella

Salmonella (which is more correctly spelled with a small "s") is the name used for two thousand different but closely-related bacteria.  Salmonella is common in the environment, because it continually cycles through the environment in the intestinal tracts of people and animals.  It thrives at temperatures around 80° F.

The bacteria is often found in raw and undercooked foods, such as poultry, eggs, cookie dough and meat.  It may also be found in some pasteurized products, like apple cider. 

Salmonella poisoning is much more serious than Staphylococcus poisoning.  Salmonella causes severe, flu-like symptoms, with severe diarrhea, vomiting and high fever.  Infants, young children, the ill and the elderly are highly vulnerable and may be seriously and often fatally affected.  

Symptoms of salmonella poisoning normally appear from 12 to 36 hours after eating and may last 2 to 7 days.

Controlling salmonella and preventing salmonella poisoning is easy, simply by cooking raw food thoroughly.

Related information

• See the related Bibliography of Barbecue Health and Safety