Salmonella doesn’t respect hot-weather holidays. Picnics and parties during the summertime can provide the ideal climate for growth of this bacteria, which can lead to food poisoning, says Dr. Kurt Kleinschmidt, professor of emergency medicine and toxicologist at UT Southwestern Medical Center.

Dr. Kleinschmidt offers a few tips to outsmart this germ:

• Refrigerate or freeze perishables immediately, and cook food to recommended temperatures in order to kill bacteria.
• Wash hands in hot, soapy water for at least 20 seconds before preparing, serving or eating food.
• Thoroughly wash plates, utensils, cutting boards and countertops after contact with raw meat.
• Avoid leaving food standing for long periods of time.
  

Just be smart about how you buy, store, prepare and serve food, and you’ll reduce the risk of food‑borne illnesses,” says Dr. Kleinschmidt.

Visit http://www.utsouthwestern.org/emergency to learn more about clinical services in emergency medicine at UT Southwestern.

Media Contact: Connie Piloto

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