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Salmonella Outbreak: Why This One's Worse

Salmonella Outbreak: Why This One's Worse

Since the beginning of 2018, Centers for Disease Control and Prevention (CDC) have been monitoring a Salmonella Infantis outbreak linked to raw chicken. 92 people have been infected in 29 states. 21 have been hospitalized with no deaths reported.

Why this outbreak is different from many others:

· A single, common supplier of raw chicken products or of live chickens has not been identified

· Antibiotic resistance testing from ill people shows that the outbreak strain is resistant to multiple antibiotics

The outbreak strain of Salmonella Infantis is present in live chickens and in many types of raw chicken products, indicating it might be widespread in the chicken industry. This strain has been identified in samples taken from:

· Raw chicken pet food

· Raw chicken products

· Live chickens


· Diarrhea, fever, and stomach cramps 12 to 72 hours after exposure

· The illness usually lasts 4 to 7 days, and most people recover without treatment

· In some people, the diarrhea can be so severe that hospitalization is required. Salmonella infection can spread from the intestines to the bloodstream, and then to other parts of the body

· In rare cases, Salmonella infection can cause death unless the person is treated promptly with antibiotics

· Children younger than 5 years of age, adults older than 65 years of age, and people with weakened immune systems are more likely to have severe illness

Handling Raw Chicken

· Wash your hands. Salmonella infections can spread from one person to another if hands have the bacteria on them. Wash hands before and after preparing or eating food, after contact with animals, and after using the restroom or changing diapers

· Don’t spread germs from raw chicken around food preparation areas. Do not wash raw poultry before cooking. Germs in raw chicken can spread to other foods and kitchen surfaces. Thoroughly wash hands, counters, cutting boards, and utensils with warm, soapy water after they touch raw chicken. Use a separate cutting board for raw chicken and other raw meats if possible

· Cook raw chicken thoroughly to kill harmful germs. Chicken breasts, whole chickens, and ground poultry, including chicken burgers and chicken sausage, should always be cooked to an internal temperature of 165°F. Leftovers should be reheated to 165°F. Use a food thermometer to check and place it in the thickest part of the food

· Don’t feed raw meat to pets. Germs like Salmonella in raw pet food can make your pets sick. Your family also can get sick by handling the raw food or by taking care of your pet

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Acute Flaccid Myelitis: Mysterious Neurological Condition in Children

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