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Augapfel, flickr
Salmonella are a class of 2,300 microscopic bacteria that live in the intestines of humans and animals. Improper handling of animal products that humans consume lead to the transfer of the two common strains, Salmonella Enteritidis and Salmonella Typhimurium which can cause illness in people. This foodborne illness can trigger temporary symptoms that go away in four to seven days without treatment. However young children, pregnant women and the elderly as well as those with compromised immune systems can have a more severe reaction to the bacteria possibly resulting in death.
Salmonella can make its way from animal to human through handling raw meat, letting juice from raw meat touch other foods or surfaces on which other food is prepared and not cooking meat thoroughly. Animal products listed as Kosher, organic, free-range or natural do not have a lower rate of Salmonella on them than any other kind of meat, eggs or poultry. Washing hands and cooking surfaces when preparing food, preventing cross-contamination, refrigerating properly and cooking animal products at recommended temperatures are all recommended to reduce exposure.
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