How To Kill Salmonella Bacteria and Prevent Food Poisoning, According to Food Scientists

Salmonella is the reason you shouldn’t eat egg salad left out too long at a picnic, eat undercooked eggs, or buy precut cantaloupe. It hides in plain sight on food that most of us eat every day.

“Raw or undercooked poultry, eggs, and meat are the most common sources,” says Zachary Cartwright, principal food scientist at Aqualab and member of the Institute of Food Technologists. “It can also be found in unpasteurized dairy, raw fruits and vegetables, and processed foods such as peanut butter or flour.”

It's easy to see how salmonella is the most common cause of food poisoning in the United States. To learn how to avoid contamination, I spoke with Cartwright and another food expert about how to kill salmonella bacteria.

How To Prevent Salmonella Contamination

Roughly 20% of poultry contains salmonella, but proper handling and cooking will kill the bacteria, says Keith Warriner, professor in the Department of Food Science at the University of Guelph in Ontario. Poultry, ground meats, and leftovers should be cooked to 165°F, and whole cuts of meat and fish should be cooked to 145°F. Ensure food is cooked to the proper temperature by using a meat thermometer.

It's a good idea to avoid cooking poultry in the microwave, though. Microwaving can cause varying temperatures throughout the food, explains Warriner. For example, raw chicken could end up only partially cooked!