By 21 December, there were 279 cases of Salmonella associated with raw turkey in 41 states and the District of Columbia. Of these, 107 were admitted to hospital and one death was reported in California.

Sick people reported having used many types and brands of raw turkey products, and the CDC could not find any origin for the outbreak. Therefore, she advances with recalls and advises consumers to be careful when buying and consuming raw turkey.

The Agency offers a list of turkey products linked to this outbreak.
More than 164,000 pounds of turkey were recalled; 52 more people are sick due to fatal outbreaks of Salmonella

Non-typhoid Salmonella is transmitted by eating contaminated food and is a common diarrhea in the United States and around the world. Another risk factor is the handling of pet reptiles like turtles.

When preparing raw meat, it should be thoroughly cooked to an internal temperature of at least 165 degrees Fahrenheit to kill any organisms present. Those who prepare raw meat should wash their hands thoroughly before and after.

The US Department of Food Safety and Inspection recommends that you do not wash turkey washing before it is cooked, as there is a risk of bacteria entering the environment in raw meat juices.

The CDC also wants consumers to think about their pets during outbreaks and not feed those comrades with raw food because of a similar likelihood of disease.

Symptoms of salmonella include nausea, vomiting, abdominal pain and diarrhea. Stomach cramps can start as early as 12 to 72 hours after exposure. Most people are ill for four to seven days and recover without treatment.

Diarrhea can become severe if the electrolytes in the body are unbalanced and the fluid dries out. The infection can also enter the bloodstream from the intestine and cause a more widespread infection throughout the body.

People who may need special attention for Salmonella include children under the age of five, adults over the age of 65, and those with weakened immune systems.

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