USDA called turkey linked to salmonella outbreak

Public health and regulatory officials are being pressured to name the salmonella outbreak.

The turkey salmonella outbreak, which started a year ago, has continued to progress.

As of Nov. 5, 2018, 164 people in 35 states have been infected. Sixty-three people have been hospitalized and one person in California has died.

The most affected states include Texas, Minnesota, Illinois, and New York.

With Thanksgiving only a week away, Consumer Reports called on the USDA to list all the causes associated with the drug-resistant strain of salmonella on Wednesday.

"The USDA should immediately make sure that producers, suppliers, and brands are involved in this outbreak – especially with Thanksgiving right around the corner," Jean Halloran, director of Food Policy Initiatives for Consumer Reports, said in a statement. "This information could save lives and help people get sick."

The strain of salmonella caused by turkey pet food, live turkeys, and turkey products in Minnesota, the CDC said. It has been found in samples of raw turkey products from slaughterhouses and meat processors.

While the CDC is not advising consumers to avoid eating cooked turkey this Thanksgiving, it is recommending handling raw turkey carefully, including washing your hands before and after preparing or eating turkey.

Cutting boards, counters, and utensils should also be carefully cleaned to prevent the spread of germs.

Furthermore, cooking raw turkey thoroughly (to an internal temperature of 165F, measured by placing a thermometer in the thickest part of the food) will help prevent food poisoning. Feeding raw meat to pets is also discouraged.

Salmonella infection can cause symptoms of food poisoning.

Symptoms include fever, stomach aches, and diarrhea which typically develop within 12 to 72 hours after being exposed to the bacteria.

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