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An outbreak of salmonella linked to raw turkey has left 164 people sick in 35 states, the Federal Center for Disease Control and Prevention said, warning people to be extremely cautious when handling raw turkeys. In Ohio, at least five people became ill.
The form of drug-resistant salmonella is linked to the death of a person in California. In addition, the CDC announced Thursday that 63 people had been hospitalized as a result of the outbreak. Three of the sick people became ill after feeding their raw turkey with their pet, and three others worked in a turkey processing plant or lived with another person.
The CDC does not recommend that people do not serve turkey during Thanksgiving, or that retailers do not sell it. The agency recommends instead to wash hands thoroughly after handling raw turkey and to make sure that it is thoroughly cooked.
"This outbreak is a reminder that raw turkey products can have germs that spread into food preparation areas and can make you sick," said the CDC.
The CDC said that the outbreak had not been isolated from a single supplier of raw turkey products or live turkeys, and that the strain could be spread throughout the entire industry. turkey.
Minnesota and Illinois reported the highest number of salmonella cases related to raw 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 began in mid-July.
Symptoms of Salmonella infection usually include diarrhea, fever, and stomach cramps 12 hours to 72 hours after eating the food infected with salmonella. Most people get better in four to seven days without medical treatment, but some people have diarrhea that is severe enough to require hospitalization. In some cases, salmonella can spread from the intestines to the bloodstream and then to other parts of the body. Children under 5, adults over 65, and people with weakened immune systems are the most susceptible to serious illness.
To prevent the spread of salmonella, follow these tips:
Wash your hands frequently. Since Salmonella infections can spread from one person to another, wash your hands before and after preparing a meal, after contact with animals and after using the toilet or changing diapers.
Make sure the turkey is thoroughly cooked to remove harmful germs. According to the CDC, turkey breasts, whole turkeys and chopped poultry – including turkey burgers, casseroles and sausages – must always be cooked to an internal temperature of 165 degrees Fahrenheit to kill the germs. Place the meat thermometer in the thickest part of the turkey. When warming up leftovers, make sure the internal temperature also reaches 165 degrees Fahrenheit.
Do not pre-wash the turkey (or any meat) before cooking. You may think that washing is synonymous with cleanliness, but this is not the case, according to the USDA, according to which cross-contamination can occur when bacteria present in meat juices and Raw poultry can spread to other foods, utensils and surfaces. And some bacteria are so closely related to meat that no washing will dislodge them.
In addition to washing your hands, wash countertops, cutting boards and utensils with soapy water immediately after contact with raw turkey. It's also a good idea to use a separate cutting board for raw turkey and other raw meats, if possible, advises the CDC.
It is recommended to thaw the turkey in the refrigerator. If you are one of those cooks who prefer to defrost the bird in a cold sink, be sure to change the water every 30 minutes. You can also defrost in the microwave, but be sure to clean inside when you are done. Never defrost the turkey on the counter.
Do not feed pets raw diets, including raw turkey. According to the CDC, sprouts such as salmonella in raw pet foods can make your pets sick, and you can get sick by handling raw foods or taking care of your pets and playing with them. .
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Photo by David Allen / Patch
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