Public Health Alert - 7 Cases of Salmonella in Illinois Linked to Nationwide Outbreak
Ground turkey may be the cause
The Illinois Department of Public (IDPH), along with Evanston Health Department, is collaborating with the Centers for Disease Control and Prevention (CDC) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) to investigate a multistate outbreak of Salmonella ser. Heidelberg infections likely caused by eating ground turkey.
According to Evonda Thomas, Evanston Health Department director, "We have learned that a total of 77 people infected with the outbreak strain have been reported from 26 states between March 1 and August 1, 2011. Of the seven cases in Illinois with the same type of Salmonella as the outbreak, at least one person has been hospitalized. Reports of illness started on March 12, 2011 with the last case becoming ill on June 29, 2011. Cases range in age from 3 to 60 years and were reported in Cass, Cook, DuPage Madison, Peoria, Will and Williamson counties."
Recommendations
Director Thomas is reminding people to follow all food safety recommendations to avoid potential illness. Ground turkey must be cooked to a minimum internal temperature of 165 (°F) to kill Salmonella bacteria. Use a food thermometer to check the temperature as color is not always an indicator of doneness, nor is following cooking instructions on the food package. It’s also important to make sure raw poultry and its juices do not come into contact with produce, cooked foods or food that is ready to eat. After handling raw poultry, make sure to properly wash with soap and water your hands, cutting board, plates, knives and anything used to prepare the raw poultry. Please remember to clean counter tops and sinks with warm soapy water as well.
Signs and Symptoms
Most people infected with Salmonella bacteria develop cramping and symptoms of diarrhea, and sometimes fever 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most people recover without treatment. Older adults, infants, and those with impaired immune systems are more likely to have a severe illness from Salmonella infection.
The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 9 a.m. to 3 p.m. (Central Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. If you need more information, please contact us at 847-866-2949 or safefood@cityofevanston.org.