Dozens ill after salmonella outbreak tied to raw chicken — CDC


In July, a salmonella outbreak that infected 90 people across 26 states was connected to raw turkey products.

According to the U.S. Centers for Disease Control and Prevention, an antibiotic-resistant salmonella strain responsible for the illnesses was found in live chickens as well as in many types of raw chicken products, indicating that it might be widespread in the chicken industry.

The following is released statement from the Illinois Dept. of Health.

The CDC said it was working with the U.S. Department of Agriculture and representatives from the chicken industry to discuss steps that they might take to reduce Salmonella contamination.

People typically get sick 12 to 72 hours after eating contaminated foods, and experience diarrhea, fever and stomach cramps.

The CDC said, as of Wednesday, a total of 92 people had fallen ill, with 21 of them requiring hospitalization.

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At least 20 people have been hospitalized across the country.

The strain has been identified in a variety of raw chicken products and in live chickens. The CDC continues to investigate the outbreak. Additional food safety tips are available here. Cook chicken to a temperature of 165 degrees Fahrenheit to kill harmful bacteria. Leftovers should also be cooked to 165°F.

Experts say you should always wash your hands when handling raw meat or poultry, because poultry can spread germs any time you handle it.

"Testing shows that the outbreak strain of salmonella is resistant to multiple antibiotics that may be used to treat people with severe salmonella infection", the CDC said. If possible, use a separate cutting board for raw chicken and other raw meats. All utensils and surfaces that come in contact with raw chicken must also be disinfected. Do not feed raw foot to pets.

The investigation is ongoing and CDC will provide more information as it becomes available.