Tainted Turkey: SALMONELLA LINKED TO DEATH AND MASS SICKNESS – MAJOR UPDATE

By Geno McGahee

1 dead and 77 sick as a multistate outbreak of antibiotic-resistant Salmonella, linked to eating ground turkey has spread fear across the US. 26 states have reported the illness between March 1st and August 1st, and public officials are still looking for the source of the contamination, but some information suggests that it may be a single production facility.

A health alert was issued last week by the US Department of Agriculture’s Food Safety and Inspection Service, regarding frozen and fresh ground turkey, advising the consumers to cook the meet until it reaches 165 Fahrenheit on a food thermometer.

The majority of people infected with Salmonella develop diarrhea, fever and abdominal cramps 12 to 72 hours after exposure. The illness will last about a week. Although it’s uncommon, it can cause death.

Foodborne illness is linked to 3000 deaths a year in the US.