Photo: Elenglush / Shutterstock  You definitely do not want it in your Thanksgiving menu: Just two weeks before Thanksgiving, the Center for Disease Control and Prevention (CDC) reports that Infections have occurred in a continuing outbreak
The outbreak, according to the CDC, is due to recede in November 2017, with 164 people in 35 states, including 63 hospital admissions and one death, while health officials report the culprit were able to track down the bacteria – Salmonella Reading – they were unable to locate a particular supplier of contaminated raw turkey products or live turkeys.
Probably the biggest turkey-eating day of the year is approaching, here's what you need to know (relatives: 5 ways to have a healthier Thanksgiving)
What are salmonella ̵
1; and what are the symptoms of salmonellosis?
In fact, there are around 1.2 million cases of salmonellosis or Salmonella bacterial infection every year. The bacteria live in animal and human intestines and spread through contact with fecal matter. Salmonella-contaminated shavings may come into contact with food when harvested, slaughtered, washed or even packed, as was recently the case with a salmonella outbreak in cereals.
There are several strains of Salmonella, but each species can cause unpleasant symptoms that most of us would call food poisoning: diarrhea, stomach cramps and fever. Salmonella symptoms typically last 12 to 72 hours after coming in contact with the bacteria. (Related: The 4 stages of food poisoning after Amy Schumer)
Fortunately, most cases of Salmonella disappear on their own within four to seven days. If not, doctors often prescribe antibiotics to kill the remaining bacteria. (Without treatment, serious infections can invade the bloodstream, enter other parts of the body and even lead to death.)
When antibiotics are used, the current outbreak of turkey products is becoming more complicated. This particular Salmonella strain is considered by the CDC to be "multi-drug resistant," which means it can not be easily killed by standard drugs. According to the study of the outbreak, this strain appears to be resistant to at least 10 antibiotics. (A prolonged outbreak of salmonella associated with chicken products, which has so far affected 92 people, is also resistant to many standard antibiotics.)
However, the CDC reports: "Most infections in this outbreak are prone to the antibiotics that are common used for the treatment, so this resistance probably does not affect the choice of antibiotic that is used to treat most people. "Phew. (See also: 14 foods that can make you sick.)
So, how worried should you be about your Thanksgiving turkey?
Health officials investigating the outbreak have interviewed 85 of the 164 patients. More than half said they had recently eaten turkey products that they had originally bought raw, including ground turkey, turkey pieces and, especially for the upcoming holiday, the whole turkey.
But before deciding on a pescatarian Thanksgiving, you should know that as long as you follow a few well-established rules for food safety, you can probably carve your traditional bird well.
The first rule: wash your hands. (Also important in view of the cold and flu season!) Scrub before and after the preparation of your bird and again before eating, not to mention the bathroom, but let's hope you do.
Next, make sure you take care of your meal preparation area just as well as these hands. Do not wash the raw turkey in your sink – it will only spread germs. Scrub all cutting boards, utensils, and countertops involved in the turkey preparation process after the bird is in the oven. Speaking of Oven: Take the meat thermometer – which you'll probably need anyway – and make sure your turkey is cooked to an indoor temperature 165 degrees Fahrenheit. This is the standard for poultry food safety experts, where all nasty germs should be fried. Do not forget that according to the CDC, the thermometer has to go into the thickest part of the turkey. Also heat your leftovers to 165 the next day! (By the way, cranberry sauce Chia Seed Pudding is the best way to eat Thanksgiving scraps)
This story originally appeared on Health.com by Sarah Klein.