What preventive measure should be taken to avoid Nontyphoidal Salmonella?

Cooking poultry and eggs to minimum internal temperatures is essential for preventing Nontyphoidal Salmonella, a pathogen commonly associated with these foods. When poultry and eggs are undercooked, they may harbor harmful bacteria that can lead to foodborne illnesses. By reaching the appropriate internal temperatures—165°F for poultry and 160°F for eggs—any harmful pathogens present are effectively destroyed, significantly reducing the risk of infection.

The other options can play a role in food safety but do not specifically target Nontyphoidal Salmonella as effectively or directly as cooking to the right temperatures. Soaking fruits in vinegar may help reduce microbial load but does not guarantee the eradication of bacteria like Salmonella. Chilling foods below 32°F (freezing) preserves food but may not eliminate bacteria that are already present. While washing hands with soap and water is vital for overall food safety and hygiene, it is not sufficient on its own to prevent infections from organisms that thrive in undercooked foods, such as Salmonella. Therefore, cooking poultry and eggs thoroughly is the most direct and effective preventive measure.