Thanksgiving turkey can be dangerous

Two weeks before Thanksgiving, the Centers for Disease Control and Prevention asks people to be careful while cooking raw turkey. Messages are coming in connection with the outbreak of salmonellosis, which in recent months has sickened 164 people in 35 states.

Фото: Depositphotos

From the middle of July, when 26 was sick of a person in 74 states after contact with a raw turkey, one died and the person 63 was hospitalized.

Most of all people in Minnesota got sick - 17 people, and Illinois - 16 people.

Health officials advise people to be more careful when cooking raw meat, especially on the eve of Thanksgiving.

Salmonella symptoms usually appear after 12-72 hours after eating contaminated food. They can include diarrhea, cramps in the abdomen and a fever that lasts from four to seven days. Most people recover on their own, but those who suffer from persistent diarrhea may need to be hospitalized.

At risk are people with a weakened immune system, children and the elderly.

No supplier of raw turkey or live turkey products has been identified as a source of outbreak.

Three people fell ill after feeding domestic animals to a raw turkey. Three more, infected with salmonella, worked in an incubation factory, or lived with those who worked there.

The US Department of Agriculture also reminded consumers that it was necessary to cook a turkey at a temperature of 160 degrees Fahrenheit (70 Celsius).

The only way to make sure that the turkey is cooked at a high enough temperature to kill the harmful bacteria is to use a food thermometer that measures the internal temperature.

It is recommended to thaw the turkey in a microwave or in a refrigerator, in cold water, which must be changed every 30 minutes.

Health officials also warn that it may be unsafe to feed a domesticated turkey.

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