At least 164 people have been infected during this salmonella outbreak.
It's that time of year again when the family gathers around the dinner table for Thanksgiving. If you are ready to cook one of the approximately 46 million Thanksgiving turkeys consumed in the United States each year, you should know some of the health risks that can result from the consumption of poorly prepared turkeys.
This season, a deadly Salmonella outbreak resulted in the Food Inspection and Safety Service of the United States Department of Agriculture (USDA) ordering a recall of approximately 147,276 pounds of raw turkey products.
According to a USDA press release, these turkey products from Jennie-O Turkey Store Sales, LLC, a food supplier based in Barron, Wisconsin, tested positive for salmonella. This was the only distributor associated with the outbreak.
The outbreak was found in samples of turkey products from September 11, 2018, and the Centers for Disease Control and Prevention (CDC) report that 164 people in 35 states have been infected until the time of the salmonella strain.
They say that 63 people have been hospitalized and one person died. Salmonella bacteria affect the intestinal tract and can cause diarrhea, fever and stomach cramps within 72 hours, according to the Mayo Clinic.
What does this mean for your Thanksgiving meal?
Dr. William Schaffner, a specialist in infectious diseases at the Vanderbilt University School of Medicine, told Healthline that it is important that we all recognize that turkeys, like all poultry, do not breed in sterile environments. They can be contaminated with bacteria that can cause this type of diarrheal diseases.
"Usually, this leads to diarrhea, aches, pains and fever that ... it can take some unpleasant days to improve most people," Schaffner said. "Sometimes, some elderly people who are frail and other young people with immune problems, this type of bacteria can leave the intestinal tract, enter the bloodstream and cause more serious infections that threaten life. It happens, so I think we should take into account some precautionary lessons and good advice. "
He said there are three key recommendations he would usually make. First, wash your hands and clean surfaces frequently where you would normally place your turkey.
Second, since we often buy our frozen turkeys, he said we should thaw them in the refrigerator and not leave them outside in the open air.
"If you leave them outside, they will reach room temperature, which is an opportunity for bad bacteria to multiply," he warned.
The third point is a piece of cake. Cook your turkey thoroughly to kill any bad bacteria. Schaffner recommends that you use a meat thermometer placed on a large part of your Thanksgiving bird, such as the thigh, and make sure it reaches a minimum of 165 ° F (74 ° C).
"Then, the turkey will be cooked thoroughly and deliciously, [and] all the bad bacteria will be killed," he added. "Washing your hands is key. You can contaminate your hands by touching the turkey or other items in the kitchen again and contaminating it without realizing it. That is a common mistake. Another big mistake is preparing the raw turkey, cooking the bird well, washing the hands and then putting [the turkey] back on the cutting board without washing! "
He said you should remember that "anything the bird touches" must be washed thoroughly, including your hands.
Tamika Sims, PhD, director of food technology communications at the International Food Information Council Foundation, echoed Schaffner's advice. Sims said that whenever you prepare to cook a turkey, or any other meat or chicken product, you should make sure to store it properly.
"People should follow the instructions on the package and use a food thermometer to make sure that the internal temperature of the turkey has reached the correct number," he said. "You can not just look at a turkey to know if it's done correctly."
Sims added that you should avoid washing your turkey before cooking it. Flushing it in a sink can spread harmful bacteria around the sink, countertops and other surfaces.
Other problematic bacteria
While the Salmonella outbreak has been in the news, what other types of harmful bacteria are associated with poorly prepared turkeys? Sims said that beyond Salmonella, which we have seen outbreaks of cucumbers, fruits, pistachios, peanut butter, eggs and frozen chicken, Listeria monocytogenes is another bacterium related to the recent removal of turkeys and other cold meats.
"This bacterium can be found commonly in the environment, which means it has the ability to grow on farms and can be found in the intestines of farm animals," he said. "As with salmonella, cooking meat and poultry properly can kill Listeria and help prevent foodborne diseases. In addition, proper preparation that involves avoiding cross-contamination is also key. "
While it is possible that some sources suggest buying organic turkeys as a safer alternative, both Schaffner and Sims emphasize that this is not the case.
"Research shows that organically produced meat or poultry are no less likely to carry bacteria like Salmonella than their counterparts produced in a conventional manner," said Sims. "Therefore, if a consumer decides to buy an organic turkey, the safety steps that must be taken are the same if a conventional breeding bird is purchased."
Schaffner said that while there may be other reasons why you choose an organically raised bird beyond health problems, by their nature, they are no different to standard turkeys.
"They are not yet bred in a sterile environment, organically raised turkeys will still have some degree of contamination," he said.
Your main advice as you prepare for Thanksgiving Thursday? Just enjoy your "delicious turkey", but, please, stay safe.
"As with most things, pay attention to the details to make sure that the children in your home who want to bite the turkey also wash their hands," Schaffner emphasized. "Enjoy your delicious turkey; If you do all these things, you do not have to worry. "
The bottom line
A deadly Salmonella outbreak has resulted in the USDA Food Inspection and Safety Service ordering a recall of approximately 147,276 pounds of raw turkey products from food supplier Jennie-O Turkey Store Sales, LLC, based in Barron, Wisconsin .
In general, anyone preparing a turkey should take steps to wash their hands after the bird is in the oven and carefully disinfect any surface on which the raw turkey is found. In addition, a turkey should be thawed in the refrigerator to prevent dangerous bacteria from multiplying at room temperature.
The turkeys should be cooked until the indoor temperature reaches a minimum of 165 ° F (74 ° C).
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