The Center for Disease Control has released an update on the multistate outbreak of Salmonella infections linked to raw turkey products.
- Since the last update on November 8, 2018, 52 ill people from 26 states and the District of Columbia have been added to this investigation, bringing the total number of ill people to 216 from 38 states and the District of Columbia.
- Eighty-four people have been hospitalized.
- One death was reported from California. Questions about the death should be directed to the California Department of Public Health.
- Illnesses in this outbreak started from November 20, 2017 to December 6, 2018.
- Epidemiologic and laboratory evidence indicates that raw turkey products from a variety of sources are contaminated with Salmonella Reading and are making people sick.
- Two recalls of turkey products have been announced as a result of this outbreak investigation.
- The Public Health Agency of CanadaExternal has identified ill people infected with the same DNA fingerprint of SalmonellaReading bacteria in Canada.
- A single, common supplier of raw turkey products or of live turkeys has not been identified.
- The outbreak strain of Salmonella Reading has been identified in various raw turkey products, including ground turkey and turkey patties. The outbreak strain has also been found in raw turkey pet food and live turkeys, indicating it might be widespread in the turkey industry.
- CDC and USDA-FSIS have shared this information with representatives from the turkey industry and asked about steps that they may be taking to reduce Salmonella
- This investigation is ongoing and CDC will provide more information as it becomes available.
Advice to consumers:
- On December 21, 2018, Jennie-O Turkey Store Sales, LLC, in Faribault, Minnesota recalled approximately 164,210 pounds of raw ground turkey products.
- On November 15, 2018, Jennie-O Turkey Store Sales recalledExternal approximately 91,388 pounds of raw ground turkey products. Do not eat, sell, or serve recalled Jennie-O brand ground turkey products.
- Always handle raw turkey carefully and cook it thoroughly to prevent food poisoning.
- With the exception of the recalledExternal Jennie-O brand ground turkey products, CDC is NOT advising that consumers avoid eating properly cooked turkey products, or that retailers stop selling raw turkey products.
- General ways you can prevent Salmonella infection include good handwashing and cooking turkey to an internal temperature of 165°F. Thaw turkeys in the refrigerator, not on the counter.
- More prevention advice here: https://www.cdc.gov/features/turkeytime/index.html
- People get sick from Salmonella 12 to 72 hours after swallowing the germ and experience diarrhea, fever, and stomach cramps.
- Most people recover within a week, but some illnesses can last longer and be more severe.