- Salmonella cases increase
- PIERRE – Salmonella cases are up, prompting a state health official to remind South Dakotans of food safety precautions over the holidays. Through December 21, a total of 160 cases had been reported in South Dakota for the year, compared to the five-year median of 120 cases a year.
- Salmonella infection is spread by eating or drinking food or water contaminated by contact with infected people or animals.
- “Food safety is always important year round but we really want to emphasize safe food handling as people entertain family and friends at special holiday gatherings,” said Bonnie Jameson, Disease Prevention Administrator for the Department of Health.
- Jameson recommended consumers take the following precautions when cooking that holiday meal:
Wash hands with warm, soapy water for at least 20 seconds before and after handling raw poultry or meat. Wash cutting boards, dishes and utensils with hot soapy water.- Keep raw poultry, meat and fish away from other foods that won’t be cooked and use separate cutting boards for the raw products.
- Cook poultry and meat to safe internal temperatures and use a food thermometer to check - 165°F for poultry and 160°F for beef and pork.
- Refrigerate raw poultry and meat within two hours after purchase. Cooked poultry and meat should also be refrigerated within two hours after cooking.
