What is one effective way to prevent Salmonella Typhi?

Excluding food handlers diagnosed with Salmonella Typhi is an effective way to prevent the spread of this pathogen. Salmonella Typhi is the bacterium that causes typhoid fever, which can be transmitted through food and drinks handled by an infected person. When individuals who are infected with Salmonella Typhi are allowed to work in food preparation areas, they can contaminate the food, putting customers at risk of infection. By excluding these individuals from the food handling process, establishments can significantly reduce the risk of transmission and protect public health.

Cooking food at a very high temperature, such as 200°F, is not a practical or typical method for most food items and may not effectively eliminate Salmonella Typhi if the food handler has already contaminated the food before it is cooked. Serving all food raw contradicts food safety principles, especially for items prone to contamination. Additionally, using unpasteurized ingredients poses a risk because those ingredients can harbor germs, including pathogens like Salmonella Typhi. Thus, the strategy of excluding infected food handlers is the most direct and effective means of preventing the spread of this foodborne illness.