Turkey-Related Salmonella Outbreak Affects Many
Key Takeaways:
- A recent Salmonella outbreak linked to ground turkey has affected over a hundred individuals across multiple states.
- Salmonella infection is a common risk associated with meat and poultry production, highlighting the need for safety precautions during processing.
- The actual number of people affected by the outbreak could be higher than reported as milder cases of Salmonella often don’t require medical attention.
- Bacterial contamination is a major issue in industrial-scale food production, causing sickness and even death in some cases.
- The Disease Control Center and Food Safety Department recommend various precautionary measures, such as thoroughly washing hands and kitchen utensils, disinfecting cutting boards, separating raw meat from other foods, checking internal cooking temperatures with a thermometer, and practising proper refrigeration.
In recent news, an outbreak of Salmonella Heidelberg, a particular strain of Salmonella, linked to ground turkey has affected an increasing number of individuals across multiple states. The strain, native to some ground turkey produced by a major poultry company, has led to the infection of over a hundred individuals.
Increase in Affected Cases
Initially, only 76 individuals across 26 states were reported to be infected. However, recent reports from the Disease Control Center show an increase to 107 victims in 31 states. Unfortunately, one casualty from this outbreak has been confirmed. The outbreak has led the implicated poultry company to recall 36 million pounds of potentially tainted ground turkey, marking one of the most extensive meat recalls in history.
Risks in Meat Production
Salmonella is a common inhabitant of the intestinal tracts of poultry, including turkeys, making contamination during processing a consistent risk. It underlines the dangers present in the production, handling, and preparation of meat and poultry products.
Implications of the Outbreak
Unfortunately, the actual number of cases could be higher than reported. Salmonella can cause a range of ailments, from mild to severe. Milder cases resolve quickly, and often are not serious enough to require medical attention. However, severe cases can result in hospitalization and, in some cases, even death.
The company responsible for the contaminated turkey has expressed regret for those affected by the outbreak and reiterated its commitment to food safety. Production at the plant linked to the outbreak has been suspended until the source of the contamination is found.
Bacterial Contamination in Industrial Food Production
Bacterial contamination is an unfortunate reality in the food industry, particularly in industrial-scale production. This results in individuals falling sick annually and, in some instances, facing fatal consequences.
Reminders for Food Safety
Prior to determining the source of the contamination, the Food Department had issued an alert reminding consumers about the importance of following cooking instructions for ground turkey, along with general food safety guidelines for handling and preparing raw meat or poultry.
Salmonella can cause salmonellosis, a condition that can prove fatal, especially to those with compromised immune systems. Symptoms typically show up within 8 to 72 hours and can include headaches, nausea, vomiting, fever, abdominal cramps, and diarrhea. They can last up to a week.
People are encouraged to check their homes for the recalled ground turkey and avoid eating it. The Salmonella strain involved in this outbreak is resistant to several commonly prescribed antibiotics, potentially leading to increased risk of hospitalization or unsuccessful treatment in infected individuals.
Guidelines to Prevent Salmonella Illness From Meat
The Disease Control Center, in association with the Food Safety Department, recommend the following precautionary measures:
- Ensure your hands are thoroughly washed with warm water for a minimum of 20 seconds before touching raw meat or poultry. All utensils and dishes should also be washed with hot soapy water.
- Disinfect cutting boards used for meat or poultry. A solution of one tablespoon liquid, unscented chlorine bleach to one gallon of water can be used.
- Separate raw meat/poultry from other food items not designed for cooking. Using separate cutting boards for meats, poultry, egg products, and cooked items is recommended.
- Check the internal cooking temperature with a food thermometer. A safe internal temperature for turkey and other poultry should be 165 degrees Fahrenheit.
- Refrigerate raw meat and poultry within two hours of purchasing or one hour if temperatures are above 90 degrees F. Cooked meat and poultry should also be refrigerated within two hours of cooking.
Additional Information
For more details on salmonellosis, consult the U.S. Centers for Disease Control and Prevention.
