There Goes Thanksgiving | More Dangers in US Food Supply

“These bacteria may be widespread throughout the turkey industry.” – CDC

Salmonella Outbreak Linked to Turkey; 90 Sick

(Brenda Goodman, MA, WebMD) July 19, 2018 – Ninety people have gotten sick from raw turkey tainted with salmonella bacteria in 26 states. Forty have been hospitalized.

The first illness was reported on Nov. 20, 2017. The latest illness was reported on June 29.

No common supplier of turkey has been identified, but the outbreak strain has turned up in samples of raw pet food, raw turkey, and live turkeys.

The CDC cautions that these bacteria may be widespread throughout the turkey industry.

So far, the CDC is not asking retailers to stop selling raw turkey products.

Turkey should be cooked to an internal temperature of 165 degrees. Check by inserting a meat thermometer into the thickest part.

Symptoms of salmonella poisoning include diarrhea, fever, and stomach cramps that start 12 to 72 hours after exposure. They can last up to a week. Read the full story at WebMD. 


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