Introduction
The Centers for Disease Control and Prevention (CDC) has recently identified the food that caused hundreds of people to become infected with salmonella. This food-borne illness can cause severe abdominal cramps, diarrhea, fever, and vomiting. It is important to know what food to avoid in order to prevent becoming infected with salmonella. In this article, we will discuss the food that caused the outbreak and provide tips on what to eat instead. We will also discuss the symptoms of salmonella and how to prevent it. By following these tips, you can help protect yourself and your family from this dangerous food-borne illness.
The CDC Has Finally Identified the Food That Infected Hundreds of People With Salmonella — Eat This Not That
The Centers for Disease Control and Prevention (CDC) has identified the food that caused hundreds of people to become infected with salmonella. The culprit? Raw turkey. The CDC has warned consumers to avoid eating raw or undercooked turkey products, as they can contain the bacteria that causes salmonella.
The CDC has identified the source of the outbreak as raw turkey products from a variety of sources, including pet food and live turkeys. The agency has also warned consumers to take extra precautions when handling raw turkey, such as washing their hands after handling it and cooking it thoroughly. The CDC recommends cooking turkey to an internal temperature of 165°F to kill any bacteria.
The outbreak has affected hundreds of people in 35 states, with the majority of cases occurring in California, Texas, and Minnesota. The CDC has urged consumers to be aware of the risks associated with eating raw or undercooked turkey products and to take the necessary precautions to avoid becoming ill.
If you’re looking for a safe alternative to raw turkey, the CDC recommends eating cooked turkey instead. Cooked turkey is safe to eat as long as it is cooked to an internal temperature of 165°F. Additionally, the CDC recommends avoiding cross-contamination by washing hands, utensils, and surfaces that have come into contact with raw turkey.
The CDC’s warning is a reminder that raw or undercooked turkey can be dangerous. To stay safe, make sure to cook turkey to an internal temperature of 165°F and avoid cross-contamination. Eating cooked turkey is the best way to avoid becoming ill from salmonella.
The major salmonella outbreak that has so far infected 650 people in 37 states finally has a confirmed origin. The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) have been investigating the culprit of the outbreak for weeks, leading them to pinpoint an import of fresh onions from Mexico as the source of the infection.
The onions are imported by ProSource Produce Inc., an Idaho-based provider of fresh onions, potatoes, and apples for wholesale, and sourced from Chihuahua, Mexico. The company has agreed to voluntarily recall several varieties of red, yellow, and white onions from the market, which were sold to restaurants and grocery stores throughout the United States. However, according to some sources, the FDA still hasn’t confirmed whether the items were available to customers through grocery stores.
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The agencies are continuing their investigation into the source of the contamination and any additional products or companies that may be linked to the outbreak.
“Epidemiologic and traceback data show that illnesses in this outbreak are linked to whole red, white and yellow onions distributed by ProSource Inc. that were imported from Chihuahua, Mexico. Investigators are working to determine if other onions or suppliers are linked to this outbreak,” said the CDC’s latest update.
Restaurants, retailers, and consumers are advised not to eat, sell, or serve red, yellow, and white onions supplied by ProSource Inc. that were imported from the State of Chihuahua, Mexico from July 1, 2021 through August 27, 2021, or products containing these onions. If the origin of onions can’t be determined, not consuming and throwing them out is the safest way to go, according to the agencies.
The outbreak has drastically grown in scope since it was first identified earlier this year, and now includes 650 people in 37 states. About 30% of those infected required hospitalization, which is a higher than normal percentage for Salmonella infections, according to Food Safety News.
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