Just in time for Thanksgiving: Salmonella in your turkey. Just kidding, (sort of).
The Centers for Disease Control and Prevention (CDC) has released an update to an investigation into a multistate outbreak of Salmonella, linked to raw turkey products.
So far, here’s what we know. Sixty-three people have been hospitalized from this, one person in California died from it, and since July 2018, 74 more people have reported falling ill with this food poisoning, for a grand total of 164 people sick, in 35 states.
Where’s it all coming from? Gobble, gobble. Ground turkey and turkey patties, raw turkey pet food and live turkeys are harboring the problem. Lab results indicate that this particular outbreak might be widespread in the turkey industry.
And so unfortunately, a single, common supplier of raw turkey products or live turkeys has yet to be identified. As a result, the investigation is ongoing. The CDC isn’t able to stop any particular producer from selling turkey products. Kind of a big deal.
To protect yourself, always cook your turkey to an internal temperature of 165°F. If your bird is frozen, thaw it in the refrigerator, not on the countertop to avoid bacterial growth. Always wash your hands thoroughly with soap after handling raw poultry.
The CDC is advising that if you have further questions about this outbreak, you can call their media line at (404) 639-3286. If you have questions about certain cases in a particular state, call that state’s health department.