Salmonella

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Bacteria that can cause food poisoning. To reach dangerous levels in meats, it requires moisture and the right temperature window. Salmonella is especially a problem with modern mass-produced poultry, although the bacteria can also multiply in other meats and fish, as well as in eggs. It is not a problem with meats that have been properly cured and fully cooked.