Salmonella outbreaks have been on the rampage this year, and now they're threatening our Thanksgiving feast!

The Centers for Disease Control and Prevention issued a warning last week about an ongoing salmonella outbreak linked to raw turkey that began in November of 2017. Since the last CDC update on July 19, 2018, 74 more illnesses have been reported, bringing the total illnesses linked to this outbreak to 164 people from 35 states.

Before you panic and start planning a Thanksgiving feast centered around ham instead of turkey, read this:

CDC is not advising that consumers avoid eating properly cooked turkey products, or that retailers stop selling raw turkey products.

Whew! Thanksgiving isn't ruined after all. Just make sure you use extra caution when preparing any raw turkey products, including ground turkey.

To make sure no one goes home with turkey leftovers and a side of salmonella this Thanksgiving, the CDC urges us to remember:

  • 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.  Thaw turkeys in the refrigerator, not on the counter.
  • 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.

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