"Multidrug-resistant" salmonella outbreak linked to raw turkey hits 26 states

The CDC also advises against feeding raw food to pets.

Federal and state health officials who are investigating a multistate outbreak of multidrug-resistant Salmonella linked to a variety of raw turkey products and based on detection in live birds are warning that the strain might be widespread in the turkey industry. Some people have to be hospitalized, and in rare cases salmonella causes death.

Interviews with sick patients suggest the contaminated products involved different turkey brands and products-including ground turkey, turkey pieces, and whole turkey-that were bought from many different locations.

Investigators found the strain in raw turkey marketed for humans as well as turkey-based pet foods and live turkeys.

The first people fell ill nearly 8 months ago.

Officials say Illnesses started on dates from November 20, 2017, to June 29, 2018. Furthermore, WGS showed that the Salmonella strain from these samples is closely related genetically to the Salmonella strain from ill people.

In addition to MA, the CDC says illnesses have been reported in Alaska, California, Colorado, Florida, Georgia, Hawaii, Iowa, Illinois, Indiana, Kansas, Kentucky, Michigan, Minnesota, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas, Virginia and Wisconsin. Gieraltowski said the agency didn't alert the public until now partly because it couldn't identify a common source it could tell people to avoid.

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To kill harmful germs, both raw turkey and leftovers should be heated to an internal temperature of 165 degrees.

Thoroughly wash your hands before and after preparing food, coming into contact with animals, and after using the restroom or changing diapers. "Use a food thermometer to check, and place it in the thickest part of the food", the CDC says.

Don't spread germs from raw turkey around food preparation areas.

Symptoms of salmonella infection include diarrhea, fever and stomach cramps about 12 to 72 hours after being exposed to the bacteria.

Consumers are reminded to cook all raw meat and poultry products to the recommended temperature and thoroughly wash your hands after handling any of these products.

Do not wash raw poultry before cooking.

However, the CDC is not advising stores to stop selling raw turkey products. They can last up to a week.

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