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As millions of Americans prepare for Thanksgiving, many worry about persistence Salmonella outbreak related to raw turkeys. The Centers for Disease Control and Prevention said that during the past year, there have been 164 diseases in 35 states, including one death in California.
Health officials said salmonella was detected in ground turkey, raw pet food and live turkeys, indicating that the bacteria is prevalent in the turkey industry.
Friday, Jennie-O Turkey announced the recall of more than 91,000 pounds of raw turkey for possible Salmonella contamination. The recalled products include packs of a pound of raw ground turkey sold throughout the country. They had an expiry date of October, but could still be in freezers. Regulators say the product should be discarded.
This was the first epidemic-related reminder, but not necessarily the sole source of disease. The investigation is ongoing and it is possible that other brands are involved. It is therefore particularly important to follow safe food handling and cooking recommendations to reduce the risk of illness.
Salmonella can cause symptoms such as diarrhea, fever and abdominal cramps 12 to 72 hours after infection. The disease usually lasts four to seven days. Most people recover without treatment, but in some patients the diarrhea can be so severe that the patient has to be hospitalized. Children under 5, the elderly and people with weakened immune systems are more likely to have serious illness caused by contaminated food that can lead to hospitalization.
Protect your family against salmonella this Thanksgiving
As the holidays approach, experts urge consumers to pay special attention when handling raw turkey in the kitchen.
The following tips can protect you from Salmonella during Thanksgiving.
1. Thaw the turkey in the refrigerator, not at the counter
Turkeys should be kept at a safe temperature during thawing. This means that it must be thawed in the refrigerator and not on the counter, on the back porch, in the trunk of the car, in the basement or in any other place where the temperature can not be permanently monitored.
Turkey should stay below 4 ° C (40 ° F) during thawing to prevent the growth of any harmful bacteria that may be present.
Plan ahead: The USDA recommends waiting about 24 hours for each group of 4 to 5 pounds refrigerated set to a temperature below 4 ° C (40 ° F). It would take three days in the refrigerator to thaw an average frozen turkey of 15 pounds.
Place the bird in a container to prevent the juice from sinking and contaminating other foods.
2. Do not wash raw turkey
Wash the raw turkey can spread the germs of the bird around the kitchen. Instead, carefully open the plastic package and drain the liquids into the sink before discarding the packaging. Dry the turkey by tapping it with paper towels.
3. Wash your hands and surfaces of the kitchen
Make sure you wash your hands frequently with warm water and soap during and after handling the raw turkey to prevent the spread of harmful germs.
Also be sure to clean utensils, cutting boards, counters, and any other surfaces that may have come into contact with the raw turkey.
4. Use a food thermometer: 165 ° F is safe
Turkey must be cooked to an internal temperature of 165 ° F so that it can be eaten safely. Use a food thermometer and test different parts of the bird to make sure the turkey is fully cooked.
"If you cook the turkey at an internal temperature of 165 ° F, this strain of salmonella should die," said Dr. Colin Basler of the CDC at CBS News.
5. Handle the leftovers correctly
Refrigerate the leftovers as soon as possible. A cooked turkey must not be left outside for more than two hours.
The remains must also be heated to an internal temperature of 165 ° F.
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