Most Salmonella cases from salmon aren’t from the fish itself. They’re from cross-contamination in your kitchen. Picture this: you chop raw chicken on a cutting board, then use the same board (without washing it) to slice your salmon. The bacteria from the chicken jumps onto the fish like a tiny hitchhiker. Gross, right?
Same goes for your hands, sponge, or even the sink faucet. Salmonella is a lazy traveler—it needs a ride to get to your food. So, wash your hands, use separate boards, and don’t let raw meats mingle. That’s 90% of the battle won.
