To prevent salmonella infection from chicken, people should spend at least 20 seconds cleaning hands with warm, soapy water before and after touching poultry, and they should use hot, soapy water to clean all dishes, utensils and equipment that come in contact with raw chicken, recommends the Centers for Disease Control and Prevention. They should not wash raw chicken to prevent bacteria from spreading to surfaces or other foods.
A good liquid solution for cleaning food contact surfaces is a combination of 1 gallon of water and 1 tablespoon of unscented chlorine bleach, according to the CDC. Experts suggest using different cutting boards for raw poultry and fresh produce and cooking poultry over a minimum heat of 165 degrees Fahrenheit. Consumers and business owners may use a food thermometer to check heat levels while cooking.
When using plates to hold raw poultry, people should avoid reusing the plates to hold cooked food, advises the CDC. Another important safety measure is refrigerating or freezing foods within two hours if not fully consumed.
Nontyphoidal salmonella is the main cause of numerous human illnesses associated with poultry, notes the CDC. Anyone who suspects food poisoning and experiences salmonella infection symptoms, such as stomach cramps, fever and diarrhea, should consult a doctor immediately. The infection typically occurs within four to seven days and resolves without medical treatment, but it may cause serious illness in some people.