UNDATED (WHTC-AM/FM) — Just in time for Thanksgiving: Centers for Disease Control, U.S. Department of Agriculture’s Food Safety and Inspection Service investigators and public health officials from dozens of states are looking for the source of a multistate outbreak of multidrug-resistant Salmonella infections linked to raw turkey products.
One person, a California resident, died since the outbreak started in July. So far, 164 people in 35 states — including Michigan — have been diagnosed with the Salmonella Reading strain.
Lab tests have found Salmonella Reading in raw turkey pet food, raw turkey products, and live turkeys.
But investigators haven’t been able to find a single, common supplier of raw turkey products or the live turkeys.
Now, they suspect an industry wide problem.
Safety tips from the Centers for Disease Control include:
- Wash your hands. Salmonella infections can spread from one person to another. Wash hands before and after preparing or eating food, after contact with animals, and after using the restroom or changing diapers.
- Cook raw turkey thoroughly to kill harmful germs. Turkey breasts, whole turkeys, and ground poultry, including turkey burgers, casseroles, and sausage, should always be cooked to an internal temperature of 165°F to kill harmful germs. Leftovers should be reheated to 165°F. Use a food thermometer to check, and place it in the thickest part of the food.
- Don’t spread germs from raw turkey around food preparation areas. Washing raw poultry before cooking is not recommended. Germs in raw poultry juices can spread to other areas and foods. Thoroughly wash hands, counters, cutting boards, and utensils with warm, soapy water after they touch raw turkey. Use a separate cutting board for raw turkey and other raw meats if possible.
- Thaw turkey in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Never thaw your turkey by leaving it out on the counter.
- CDC suggests not feeding raw diets to pets
