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Your Thanksgiving bird could be a real turkey this year if you do not take precautions. A salmonella outbreak linked to raw turkey has sickened 164 people in 35 states including Connecticut, the federal Centers for Disease Control and Prevention said, warning people to be extra careful when they're handling raw turkey. In Connecticut, three people have fallen ill.
The drug-resistant form of salmonella is linked to the death of one person in California. Additionally, the CDC said Thursday, 63 people have been hospitalized as a result of the outbreak. Three of those who have been sickened, or who have been sickened, or who have been sick.
The CDC says turkeys and turkeys, and the strain can be seen in the turkey industry.
Minnesota and Illinois reported the most cases of salmonella linked to turkey, with 17 and 16 cases each. Public health officials in California, New York and Texas have reported 13, 12 and 11 cases, respectively, since the outbreak was first reported in mid-July.
The CDC is not recommending that people celebrate this Thanksgiving, or that retailers not sell it. Rather, the agency recommends, wash your hands thoroughly after handling turkey and make sure it's cooked thoroughly.
"This outbreak is a reminder that raw turkey products can have germs that spread around food preparation areas and can make you sick," the CDC said.
Symptoms of salmonella infection typically include diarrhea, fever and stomach cramping within 12 to 72 hours after eating the salmonella-infected food. Most people recover from diarrhea that they require hospitalization. In some cases, salmonella may spread from the intestines to the bloodstream, and then to other places in the body. Children younger than 5, adults older than 65 and people with weakened immune systems are most likely to severe illnesses.
To prevent the spread of salmonella, follow these tips:
Wash your hands frequently. Salmonella infections can be spread from one person to another, after washing your hands and after eating with food, and after using the restroom or changing diapers.
Make sure the turkey is thoroughly cooked to kill harmful germs. The CDC says turkey breasts, turkey and ground poultry – including turkey burgers, saucepans and sausage – should be cooked to an internal temperature of 165 degrees Fahrenheit to kill germs. Place the meat thermometer in the thickest part of the turkey. When reheating leftovers, make sure the internal temperature reaches 165 degrees Fahrenheit as well.
Do not pre-wash the turkey (or any meat) before cooking. You may think that washing equals cleanliness, but that's not the case, according to the USDA, which says cross-contamination can occur when the bacteria in raw meat and poultry can spread to other foods, utensils and surfaces. And some of the bacteria is so tightly attached to it.
In addition to washing your hands, they immediately touch down, cutting boards and utensils with their water after they touch raw turkey. It is also a good idea to use a separate cutting board for raw meat and other possible meats if possible, the CDC advises.
Thawing the turkey in the refrigerator is recommended. If you're one of those cooks who prefers to drink in a sink of water, be sure to change the water every 30 minutes. You can also see it in the microwave, but make sure to wash it down when you're done. Never thaw the turkey on the counter.
Do not feed raw diet, including raw turkey, to pets. The CDC says germs like salmonella in your pet food can make your pets sick, and you can get sick by handling the raw food or taking care of your pets.
Photo by David Allen / Patch
Written by Beth Dalbey, Patch Editor
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