Your thanksgiving bird can be a real turkey this year if you do not take precautions. An outbreak of salmonella…
Your thanksgiving bird can be a real turkey this year if you do not take precautions. An outbreak of salmonella in the case of crude turkey has a disease of 164 people in 35 states, the federal disease control and prevention centers said warning people to be extra cautious when dealing with raw turkey. In North Carolina seven people became ill.
The drug resistant form of salmonella is linked to a person’s death in California. In addition, the CDC said Thursday, 63 people have been hospitalized as a result of the outbreak. Three of the nurses became ill after they had their pets, raw turkey, and another three worked either at a turkey processing plant or lived with someone who did.
CDC said the outbreak was not isolated to a single supplier of raw turkey products or live turkeys, and the strain could be widespread throughout the turkey industry.
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Minnesota and Illinois has reported most cases of salmonella linked to raw turkey, with 1
7 and 16 cases each. Public health officials in California, New York and Texas have reported 13, 12 and 11 cases, since the outbreak was first reported in mid-July.
CDC does not recommend that people do not serve turkey this Thanksgiving, or as retailers do not sell it. The service recommends that you wash your hands thoroughly after handling raw turkey and make sure it is cooked thoroughly.
“This outbreak is a reminder that crude turkey products may have bacteria spreading around cooking areas and can make you sick.”
Symptoms of salmonella infection typically include diarrhea, fever and stomach cramping within 12 to 72 hours after eating the salmonella-infected food. Most recover within four to seven days without medical treatment, but some experience severe diarrhea that they need hospitalization. In some cases, salmonella may spread from the intestines to the bloodstream and then to other parts of the body. Children younger than 5, adults over 65 years and people with weakened immune systems are most vulnerable to severe diseases.
To prevent spread of salmonella, follow these tips:
Wash your hands frequently. Salmonella infections may spread from one person to another, so wash your hands before and after cooking after contact with animals and after using the toilet or changing diapers.
Make sure the turkey is thoroughly boiled to kill harmful bacteria. CDC says that turkey breasts, whole turkeys and goat poultry – including turkey burgers, pots and sausages – should always be cooked to an internal temperature of 165 degrees Fahrenheit to kill bacteria. Place the meat thermometer in the thickest part of turkey. When reheating residues, make sure that the internal temperature reaches 165 degrees Fahrenheit as well.
Do not wash turkey (or meat) before cooking. You might think that laundry is equivalent to cleanliness, but it is not the case, according to USDA, which states that cross contamination can occur when the bacteria in raw meat and poultry juice can spread to other foods, utensils and surfaces. And some of the bacteria are so tightly attached to meat that no amount of laundry will loosen it.
In addition to washing hands, wash dishes, cutting boards and tools with soap water immediately after touching raw turkey. It is also a good idea to use a separate turkey for raw turkey and other raw meat, if possible, recommend CDC.
Turning on turkey in a refrigerator is recommended. If you are one of the chefs who prefer to thaw the bird in a cold water, be sure to change the water every 30 minutes. You can also thaw it in the microwave, but be sure to wash it down when you’re done. Tina never turkey on the counter.
Do not feed raw diets, including raw turkey, to pets. CDC says that bacteria like petroleum salmonella can make your pets sick and you can get sick by handling raw foods or caring for and playing with your pets.
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