Radio Smart Talk for Thursday, June 23:

When we talk about food-borne illnesses and food safety, we tend to think about restaurants, convenience stores, concession stands, and other places where we pay for prepared food.

But a recent rise in infections from salmonella has prompted health officials to turn their focus to the last line of defense – the home kitchen.

On Thursday's show, we'll learn about those efforts and revisit food safety – from how food is inspected, by whom, and what happens when food is found to be contaminated...to what you can do to ensure the food you eat is properly produced, handled, and prepared. We'll talk with Dr. Andre Weltman, Public Health Physician from the Pennsylvania Department of Health...and Dr. Lydia Johnson, Director of Food Safety and Laboratory Services at the Pennsylvania Department of Agriculture. 

How can salmonellosis best be prevented? - (PA Dept. of Health)

Always treat raw poultry, beef and pork as if they are contaminated with salmonella

bacteria and handle accordingly:

(1) Wrap fresh meats in plastic bags at the market to prevent blood from dripping on

other foods.

(2) Refrigerate foods promptly; minimize holding at room temperature.

(3) Cutting boards and counters used for preparation should be washed immediately after

use to prevent cross contamination with other foods.

(4) Avoid eating raw or undercooked meats.

(5) Ensure that the correct internal cooking temperature is reached particularly when

using a microwave.

b. Avoid eating raw eggs or undercooking foods containing raw eggs.

c. Avoid drinking raw milk, or undercooking foods containing raw milk.

d. Encourage careful hand washing before and after food preparation.

e. Make sure those who handle pets of all kinds, properly attend to hand washing.

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