Wednesday , May 12 2021

USDA is invited to nominate brands from Turkey related to the appearance of salmonella

Public health and regulatory officials are under pressure to identify cake brands associated with the recent outbreak of Salmonella.

According to Centers for Disease Control and Prevention, the epidemic began in November 2017. From November 5, 2018, 164 people were infected in 35 countries. Sixty-three people were hospitalized and one person in California died. The hardest countries include Texas, Minnesota, Illinois and New York.

Consumer Reports Wednesday urged USDA to list the Salmonella brand-resistant medicines for a week.

"The USDA should immediately announce what manufacturers, suppliers and brands from Turkey are involved in this epidemic – especially thanks to the corner," said Jean Halloran, director of the Food Policy Policy Initiative for Consumer Reports. "This information can save lives and help consumers take precautions to prevent anyone from hurting themselves in their home."

Salmonella can cause symptoms of what is commonly called "food poisoning". Symptoms include fever, stomach aches and diarrhea, which usually develop within 12 to 72 hours after being exposed to bacteria. Most people recover from four to seven days without treatment. Sometimes a disease can be so serious that people have to be hospitalized; This can be due to severe diarrhea that leads to dehydration or if the infection stretches from the bowel to the bloodstream and other places in the body. People with a higher risk of severe illness are children under 5 years of age, adults over 65 and persons with impaired immune system.

The salmonella salt that caused the epidemic was found in samples of live turkey, raw turkey and pet food in Minnesota, CDC said. It has also been identified in samples of raw turkey in slaughterers and meat processors.

"Salmonella isolate isolated from these samples is genetically linked to Salmonella strain from sick people," CDC said.

The CDC does not advise consumers to avoid eating properly prepared turkey products or for traders to stop selling raw turkey turkey products. It is recommended to handle raw turkey carefully, including washing hands before and after cooking or eating turkey. Countertops, cutlery and dishes should also be thoroughly rinsed to prevent the spread of the call from raw turkey to the food preparation area. Cooking crude turkey thoroughly (at an internal temperature of 165 ° F, measured by putting a thermometer in the thickest part of the food) will help to prevent food poisoning. Feeding raw meat to pets is also discouraged.

Johanna Kreafle, MD is an Emergency Medical Officer at the Carolinas Medical Center in Charlotte, North Carolina, and a member of the ABC Nevs Medical Unit.

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