Medina County Health Department Says Cook and Handle Meats Properly
Medina, Ohio – The Centers for Disease Control and Prevention reported one death and 77 illnesses from a salmonella outbreak. The outbreak is linked to ground turkey. Ten cases are in Ohio. There are no cases in Medina County. The Medina County Health Department helps investigate illnesses in Medina County. We will continue to update the public about any new cases.
“Salmonella is preventable. Anytime meat is not cooked or handled properly, there is always a risk for salmonella illness,” stated Dr. Raub, Health Commissioner.
The Medina County Health Department recommends:
Most persons infected with Salmonella bacteria develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts four to seven days. Most persons recover without treatment. However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized. Salmonella infection may spread from the intestines to the bloodstream and then to other parts of the body. It can cause death unless the person is treated promptly with antibiotics. Older adults, infants, and those with impaired immune systems are more likely to have a severe illness from it. Call your health care provider if you think they might have become ill from eating ground turkey.
- Wash hands and kitchen tools with soap and water. Wash items that are in contact with raw meat or poultry. Disinfect kitchen surfaces using a solution of one tablespoon unscented liquid chlorine bleach to one gallon of water.
- Test food temperatures using a food thermometer.
- Cook poultry thoroughly. Cook ground turkey to 165 °F internal temperature. Reheat leftovers to 165 °F.
- Do not eat undercooked poultry.
- Separate raw meats from all other foods. Wash hands and kitchen tools after touching raw foods. Wash hands before handling food, and between handling different food items.
- Refrigerate raw and cooked meat and poultry within two hours after purchase. Refrigerate meats in one hour if temperatures are above 90° F. Refrigerate cooked meat and poultry within two hours after cooking. Set refrigerator temperatures at 40 °F or below.
- Do not put cooked meat on a plate that had raw meat.
For more information about safe food handling, visit www.fsis.usda.gov/. More general information about Salmonella can be found at http://www.cdc.gov/salmonella. For more information about the Medina County Health Department, call 330-723-9688, toll-free at 1-888-723-9688, or visit www.medinahealth.org. Services are partially funded by your local property tax health levy. Medina County Health Matters!