Salmonella outbreak extends its reach across 26 states

Ben Davidson
July 22, 2018

The CDC is not advising that consumers avoid eating properly cooked turkey products or that retailers stop selling raw turkey products.

Of 78 people with available information, 40 (51%) were hospitalized.

Salmonella cases have been reported in Alaska, California, Colorado, Florida, Georgia, Hawaii, Iowa, Illinois, Indiana, Kansas, Kentucky, Massachusetts, Michigan, Minnesota, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas, Virginia and Wisconsin, the CDC said in a news release.

Ninety people have been sickened in an ongoing spate of drug-resistant Salmonella infections linked to raw turkey products, health officials say. Despite the 51 percent hospitalization rate in this outbreak so far, salmonella rarely sends people to the hospital, only 1.9 percent.

Three of the 61 ill people interviewed worked in a facility that raises or processes turkeys or lived with someone who did. Two people lived in a home where pets were fed raw turkey pet food.

The first people fell ill nearly 8 months ago.

Officials looking at raw turkey products as source of Salmonella outbreak

The most common side effects of people infected with salmonella include diarrhea, fever, and stomach cramps 12 to 72 hours after being exposed to the bacteria, the CDC said. Salmonella typically lasts four to seven days, and most people recover without treatment.

Marler said the reason that outbreaks seem to be occurring more frequently is likely a combination of better detection and an increase in cases themselves.

The CDC has reported an outbreak of salmonella across the a new investigation notice.

The products came from a variety of sources and not one single brand or supplier. Also wash your hands after petting animals or using the restroom. Turkey breasts, whole turkeys, and ground poultry, including turkey burgers, casseroles, and sausage, should always be cooked to an internal temperature of 165°F to kill harmful germs.

Consumers are reminded to cook all raw meat and poultry products to the recommended temperature and thoroughly wash your hands after handling any of these products.

The MSU professor also says the best practice for cleaning raw poultry is to wipe it off with a damp piece of paper towel and not under running water in a sink.

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