Washington, DC - The final investigation update regarding a multistate outbreak of Salmonella infections linked to raw turkey products is now available:
https://www.cdc.gov/salmonella/reading-07-18/index.html
Updates:
- This is the final public update for this outbreak investigation because the number of newly reported illnesses has decreased. It has been about a month since people reported getting sick.
- Illnesses in this outbreak occurred from November 20, 2017 to March 31, 2019.
- CDC will continue to monitor the PulseNet database for any new illnesses, and public health partners will continue to investigate any reported new illnesses.
- A single, common supplier of raw turkey products or of live turkeys was not identified.
- People could continue to get sick because this Salmonella strain is present throughout the turkey industry, including raw turkey products, packaged raw pet food, and live turkeys.
- Always handle raw turkey carefully and cook turkey to an internal temperature of 165˚F to prevent food poisoning.
- A total of 358 ill people were reported from 42 states, including 133 people who were hospitalized.
- One death was reported from California in a previous update.
- CDC and the U.S. Department of Agriculture’s Food Safety and Inspection Service shared this information with representatives from the turkey industry, including the National Turkey Federation, and requested that they take steps to reduce Salmonella contamination.
Advice to consumers:
- This outbreak is a reminder that raw turkey products can have germs that can make you sick.
- Always handle raw turkey carefully and cook it thoroughly to prevent food poisoning.
- General ways you can prevent Salmonella infection include good handwashing and cooking turkey to an internal temperature of 165°F. Insert the thermometer into the thickest part of the turkey to check temperature. For turkey burgers, insert thermometer in the side of the burger, into the thickest part of the patty in the center.
- CDC does not recommend feeding raw diets to pets.
- More prevention advice here: https://www.cdc.gov/features/salmonella-food/index.html and here: https://www.cdc.gov/features/turkeytime/index.html
People get sick from Salmonella 12 to 72 hours after swallowing the germ and experience diarrhea, fever, and stomach cramps. Most people recover within a week, but some illnesses can last longer and be more severe.
If you have questions about cases in a particular state, please call that state’s health department.
