The CDC said this week that the raw turkey Salmonella outbreak has ended, but illnesses are likely to continue because contamination with the outbreak strain is so widespread throughout the industry.
On April 30, 2019, in its final update on the outbreak, which sickened 358 people in 42 states killing one of them, the Centers for Disease Control and Prevention (CDC) said that it and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) had discussions with the National Turkey Federation and requested they take step to reduce the contamination. Similar language was included in the CDC’s announcement of the outbreak in July 2018.
At this point, it is unclear what steps the industry took to reduce contamination or what actions it plans to take going forward.
In a December 21, 2018 press release that is posted on its website, the National Turkey Federation, a trade group representing turkey growers in the U.S., said the outbreak was a good reminder for consumers to use good food safety measures when handling raw turkey. It then stated that after it was informed of the outbreak, producers within the industry began sharing information and techniques to reduce Salmonella. And ended by saying the only way to eliminate Salmonella is through “proper preparation and handling.”
Turkey Salmonella Outbreak
The first cases associated with this outbreak occurred in November 2017, but the outbreak wasn’t discovered until 2018. The CDC announced it on July 19, 2018. Of the 358 people who were sickened, 133 had infections so serious they needed to be hospitalized. That’s a hospitalization rate of nearly twice the normal level.
The case-patients, who range in age from less than 1 year old to 101 years, reported preparing and eating turkey products they purchased raw, serving raw turkey pet foods or working at a facility that produced turkey.
Turkey Salmonella Recalls
Turkey Salmonella Lawsuit
Pritzker Hageman Salmonella lawyers are representing several people sickened in this outbreak. One of them is a 5-year-old girl who developed a painful bone infection called osteomyelitis as a complication of her Salmonella infection.
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