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Sweltering summer evenings call for quick, easy, and minimal dinners cook — maybe a salad, bread and a charcuterie board filled with your favorite cold cuts. If that’s so on your menu however, the Centers for Disease Control and Prevention (CDC) suggests a minor modification: heat this meat.
Why? There is currently a Salmonella Italian meats epidemic, but at this point its source is unclear. Here is what you need to know about the CDC investigation, including how to safely consume an antipasto platter.
What we know about the Salmonella outbreak
At present, there are two Salmonella epidemics related to Italian meats in the United States, with a total of 36 reported illnesses and 12 hospitalizations in 14 states, According to the CDC.
Those who got sick told investigators what they ate before they got sick, and it was the same in both outbreaks: salami, prosciutto and “other meats that can be found in assortments of antipasto or charcuterie, ”reports the CDC. At this time, it is not known whether the two outbreaks are linked to the same food source.
How to safely eat Italian meats
As CDC investigators scramble to identify exactly which Italian-style meats are responsible for these outbreaks, the agency is advising consumers most at risk of serious Salmonella disease from heating all affected meats to an internal temperature of 165 ° F or until they are “steamed” before eating. This group includes people aged 65 and over, children aged four and under, and people with weakened immune systems. Additional information on Salmonella can be found on the CDC website.
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What to do if you think you have a Salmonella sickness
According to the CDC, if you or someone you know has any of the following symptoms, it is important to call your health care provider immediately:
- Diarrhea and fever over 102 ° F
- Diarrhea for more than 3 days that does not improve
- Bloody diarrhea
- So much vomiting that you can’t hold back fluids
- Signs of dehydration, such as: Not much peeing, dry mouth and throat, and feeling dizzy when standing up
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