The recent recall of half a billion eggs contaminated with salmonella has once again raised concern as to the safety of our food supply. How do you know that the food we buy is safe to eat? The truth is, you can't. There are, however, steps that you can take to protect yourself against salmonella poisoning.

How do I know if I have salmonella poisoning?

If you've experienced a "stomach flu," diarrhea, stomach cramps, and perhaps fever, you have most likely been exposed to salmonella. In healthy adults, the infection simply causes at most a week of sickness, but the effects of food poisoning can be more severe in the young, the elderly, and those with compromised immune systems. In extreme but rare cases, a strain of salmonella, salmonella typhi, can cause typhoid fever, a life-threatening illness.

Where does salmonella come from?

Salmonella bacteria are usually transmitted when our food is contaminated by animal feces. Meat, poultry, and eggs are prime culprits, but salmonella can also appear on vegetables when the vegetables have come into contact with contaminated water or manure. No food is completely safe from salmonella, even processed foods. In recent years in North America, there have been recalls of spinach, peppers, chocolate, snack foods, cantaloupes, and mushrooms, among others — in addition to the recent egg recall.

How can I avoid salmonella poisoning?

In most cases, salmonella is easily destroyed by thorough washing and cooking. To reduce the risk of salmonella poisoning, try the following easy-to-follow tips from CBC.ca:

• Thoroughly cook all meat, poultry and eggs. Wash the outsides of eggshells before using.
   
• Avoid unpasteurized milk, cheese and other dairy products.
   
• Keep all perishable foods in the refrigerator, never at room temperature.
   
• When defrosting perishable foods, do not defrost at room temperature. Defrost in the refrigerator, cold water, or microwave.
   
• Wash vegetables thoroughly, especially if they will be used raw in a salad.
   
• Avoid cross-contamination of meat products and vegetables. Keep a separate cutting board for meat that will be cooked, and a cutting board just for vegetables. Wash each thoroughly after using.
   
• Wipe down your counters with a disinfectant spray after preparing food.
   
• Wash hands after handling and preparing food.
   
• Keep an eye on the news for recalled products.

What to do if you get sick

If you do come down with salmonella poisoning, don't worry — in the vast majority of cases, the illness will pass naturally within a few days. The greatest danger is dehydration; therefore, the key treatment is to stay hydrated by drinking plenty of fluids. If your diarrhea is severe, lasting more than a day or two, or if you have blood in the feces or develop a high fever, see a doctor who may prescribe antibiotics or other treatment to combat the infection.

This post was included in The Homesteading Carnival #160.