Last week, the CDC reported on its investigation into an outbreak of Salmonella poisoning in 12 states. Since June of 2012, a total of 124 people have been infected, with most of the victims living in the states of Oregon and Washington.
Fortunately, no deaths have been reported, but many of the victims were hospitalized due to the severity of their symptoms, which include nausea, vomiting, abdominal pain, diarrhea, fever, chills, headache, muscle pain and blood in the stool. In other words, Salmonella poisoning is not pretty. While it’s not life threatening, there can be dangerous complications especially for infants, young children, older folks, transplant recipients, pregnant women and people with weakened immune systems: dehydration, bacteremia (Salmonella infection in the bloodstream), and reactive arthritis.
Salmonella poisoning can occur after eating raw or undercooked meat, poultry, eggs or egg products. But there are other sources: unpasteurized milk or juice, cheese, certain vegetables, spices, nuts, and even certain animals — like turtles, lizards, snakes and birds — can carry the bacteria.
The recent CDC report notes that the source of the infection in many of the Pacific Northwest victims most likely stemmed from consuming chicken. With chicken-soup season upon us here in New England, it seems to be a good time to review some simple steps which can prevent Salmonella poisoning, courtesy of the CDC:
- Wash hands with warm soapy water for 20 seconds before and after handling raw meat or poultry.
- Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to prepare the next item. Food contact surfaces may be sanitized with a fresh solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
- Cook all poultry to a safe minimum internal temperature of 165°F as measured with a food thermometer.
- Refrigerate food promptly and properly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (1 hour if temperatures are above 90°F).
- Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.
- If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
- Never place cooked food on a plate that previously held raw meat, poultry, or seafood.
If you think you’re suffering from Salmonella poisoning, remember you can seek treatment at an urgent care center.
Until next week, Stay Well!