Community Corner

State Warns of Salmonella Outbreak

Six cases of salmonella reported to be linked to ground turkey have been confirmed in California, including here in Los Angeles County, according to health officials.

A nationwide outbreak of salmonella linked to ground turkey has hit California with six cases of the drug-resistant strain found in Los Angeles, Riverside, San Diego, Sacramento, and San Francisco, according to state health officials.

Out of the 77 reported salmonella cases across the country, one person, based in Sacramento, has died, the California Department of Public Health confirmed Tuesday (see accompanying map next to photo.)

Illnesses were first reported in early March, according to the Centers for Disease Control. Interviews that health officials conducted with patients determined that about half of them had eaten ground turkey.

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Then four ground turkey samples purchased from four retail locations across the country between March 7 and June 27 were found to be tainted with salmonella. Three of the samples originated at the same production facility, which has not been publicly identified.

No recalls have been issued, but federal officials released a public health alert Friday urging consumers to properly handle and cook frozen or fresh ground turkey.

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The Centers for Disease Control on Monday offered these tips to consumers and retailers:

  • Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry, including frozen fresh ground turkey—also, disinfect surfaces using a solution of 1 tablespoon unscented liquid chlorine bleach to 1 gallon of water.
  • Cook poultry thoroughly. Ground turkey meat should be cooked to an internal temperature of 165 degrees.
  • If you’re served undercooked poultry in a restaurant, send it back to the kitchen for further cooking.
  • Cross-contamination of foods should be avoided. Uncooked meats should be kept separate from produce, cooked foods, and ready-to-eat foods.
  • Always refrigerate raw and cooked meat and poultry within two hours after purchase—do one hour if the meat was in heat higher than 90 degrees.
  • If you think you might have become ill from eating contaminated ground turkey, call a doctor.

— City News Service contributed to this report.


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