A Salmonella Outbreak In 26 States Has Been Linked To Raw Turkey Meat

The Centers for Disease Control and Prevention recently announced that a Salmonella outbreak tied to raw turkey meat has infected 90 people across 26 states since the end of November. So far, 40 of the reported cases have been hospitalized.

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The outbreak hasn't been traced to one particular brand or product, but the strain has been identified in samples from raw turkey products (ground turkey, turkey pieces, and whole turkey), raw turkey pet food, and live turkeys. According to the CDC, those ill have reported eating different types and brands of turkey products purchased from many locations.

The states affected so far include Alaska, California, Colorado, Florida, Georgia, Hawaii, Iowa, Illinois, Indiana, Kansas, Kentucky, Massachusetts, Michigan, Minnesota, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas, Virginia, and Wisconsin. The most instances have been in Minnesota, with 13 reported cases.

Per the CDC, most people infected with Salmonella develop diarrhea, fever, and stomach cramps after being exposed to the bacteria, within 12 to 72 hours. The illness usually lasts 4-7 days.

The CDC is not advising people to stop eating eating turkey meat or that retailers stop selling turkey products. Rather, they have suggestions for ways to prevent Salmonella infection from raw turkey. Here's what the CDC advises:

Wash your hands.

Washing hands before and after preparing or eating food, after contact with animals, and after using the restroom or changing diapers will help prevent Salmonella from being spread from one person to another.

Cook raw turkey thoroughly to kill harmful germs.

Raw turkey should always be cooked to an internal temperature of 165 degrees, and leftovers should be reheated to 165. To check, use a food thermometer and place it in the thickest part of the food.