Ground Turkey Suspected Source Of Illnesses Nationwide

Federal and state health officials are investigating a salmonella infection outbreak that has sickened people nationwide, and the disease source is most likely ground turkey.

A total of 77 people across 26 states, including California, have been infected with the outbreak strain of Salmonella Heidelberg between March 1 and August 1, 2011, according to the Centers for Disease Control.

“Ill persons range in age from less than 1 year to 88 years old, with a median age of 23 years old. Forty-eight percent are female. One death has been reported,” the CDC reported Monday.

Among 51 ill persons with available information, 49 percent reported consuming ground turkey, the CDC reported.

Cultures of four ground turkey samples purchased from four retail locations between March 7 and June 27, 2011 yielded Salmonella Heidelberg, the CDC reported. On July 29,  the USDA-FSIS released a public health alert for frozen or fresh ground turkey products, but the government is still investigating who produced the meat and has not initiated a recall.

The Salmonella Heidelberg strain appears to be problematic in terms of treatment.

“The outbreak strain of Salmonella Heidelberg is resistant to many commonly prescribed antibiotics; this antibiotic resistance can increase the risk of hospitalization or possible treatment failure in infected individuals,” the CDC reported.

Most people who become infected with Salmonella bacteria develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection, according to the CDC. The illness usually lasts four to seven days, and most people recover without treatment, but seniors, infants, and those with impaired immune systems are more likely to suffer severe sickness.

To avoid possible salmonella infection, the CDC is advising people to cook poultry products thoroughly, disinfect all utensils and kitchen space that come in contact with raw meat, and refrigerate meat properly.