Ninety people infected with Salmonella Reading have been reported in 26 states. Forty people have been hospitalized, and no deaths have been reported.
Raw turkey products from different sources are contaminated with Salmonella Reading and are making people sick, the Centers for Disease Control and Prevention said.
In interviews, ill people said they eat different types and brands of turkey products purchased from many different locations. Of 61 people interviewed, 37 or 61 percent reported preparing or eating turkey products that were purchased raw, including ground turkey, turkey pieces, and whole turkey. Two ill people lived in a household where raw turkey pet food was fed to pets. Three of the 61 worked in a facility that raises or processes turkeys or lived with someone who did.
The reported illnesses are from November 20, 2017, to June 29, 2018. Ill people range in age from less than 1 year to 91, with a median age of 41. Sixty-one percent are female.
The outbreak strain of Salmonella Reading was identified in samples from raw turkey pet food in Minnesota, from raw turkey products from 19 slaughter and six processing establishments, and from live turkeys from several states. The samples collected by the U.S. Department of Agriculture’s Food Safety Inspection Service at these slaughter and processing establishments were part of its routine testing. The Salmonella strain from these samples is closely related genetically to the Salmonella strain from ill people. This result shows that people in this outbreak got sick from preparing raw turkey products, the CDC said.
A single, common supplier of raw turkey products or of live turkeys hasn’t been identified, the CDC said.
The outbreak strain of Salmonella Reading is present in live turkeys and in many types of raw turkey products, indicating it might be widespread in the turkey industry, the CDC and FSIS said. The agencies have shared this information with representatives from the turkey industry and asked about steps that they may be taking to reduce Salmonella contamination.
Salmonella infection prevention
Raw turkey may be contaminated with germs, and consumers should always follow steps to prevent Salmonella infection, the CDC said. Steps 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 isn’t 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.
- The CDC doesn’t recommend feeding raw diets to pets. Germs like Salmonella in raw pet food can make your pets sick. Your family also can get sick by handling the raw food or by taking care of your pet.
Salmonella symptoms
- Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12 to 72 hours after being exposed to the bacteria.
- The illness usually lasts four to seven days, and most people recover without treatment.
- In some people, diarrhea may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other places in the body.
- In rare cases, Salmonella infection can cause death unless the person is treated promptly with antibiotics.
- Children younger than 5 years of age, adults older than 65 years of age, and people with weakened immune systems are more likely to have severe illnesses.
- For more information, see the CDC’s Salmonella webpage.
