Salmonella Outbreak Linked to Raw Turkey Products

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Salmonella Outbreak Linked to Raw Turkey Products
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By edhat staff

An outbreak of multidrug-resistant Salmonella infections has been linked to raw turkey products.

The US Centers for Disease Control and Prevention (CDC) reported Friday more than 63 people have been infected since November 2017. There have been 279 reported cases of salmonella associated with raw turkey in 41 states as of February 13. Of those, 107 people were hospitalized, and one death was reported in California, although immediate details about the death have not been released.

The CDC has been unable to find the origin of the outbreak, but ill people have all reported using many types and brands of raw turkey products. Because of that, the CDC is recalling turkey items and advising consumers to take precaution when buying and eating raw turkey.

The list of recalled turkey products can be found here.

Non-typhoidal salmonella is transmitted by consuming contaminated food and handling pet reptiles, like turtles. Raw meat should be cooked thoroughly to an internal temperature of at least 165 degrees Fahrenheit to kill organisms that may be present. Anyone preparing raw meat should wash their hands thoroughly before and after.

The US Department of Agriculture's Food Safety and Inspection Service does not recommend washing turkey before preparation because of the risk of introducing bacteria in raw meat juices to the surroundings.

Also, refrain from feeding pets any raw meet because of a similar possibility of illness.

Symptoms of salmonella illness include nausea, vomiting, abdominal pain and diarrhea. Stomach cramping can begin as soon as 12 to 72 hours after exposure. Most people are ill for four to seven days and recover without treatment.


People who may need special consideration with regard to salmonella include children younger than 5, adults older than 65 and those with compromised immune systems.

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Luvaduck Feb 17, 2019 06:49 AM
Salmonella Outbreak Linked to Raw Turkey Products

Turkeys are a mono-cultured species bred for large, white-meat breasts. What that means is that there is essentially only one variety of turkey. They are usually penned or caged in close proximity and fed antibiotics to keep them from getting sick so crowded together. It's a near-perfect breeding ground for strains of bacteria to become antibiotic resistant. This is passed to us from them and other animals raised similarly and is a main reason antibiotics lose their effectiveness.

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