In the past week CDC and FSIS updated information on a ongoing Salmonella outbreak connected to raw and live turkeys. Since July 19 announcement of the outbreak, 74 more people from 26 more states have been reported which brings the totals, as of Nov. 5, to 164 infected people from 35 states.
BUT This is not new news and is the fault of the consumers and NOT the products!
The truth of the matter is that people need to handle and cook Turkey and any poultry product properly.
In 1963 Kampelmacher wrote, “The real problem under discussion is: are poultry products a potential danger to public health, and if so, what objective criteria can be applied in the assessment of this danger? … However, the public is usually badly informed on the possible danger of poultry and poultry products to public health. Educating the public on these matters is a difficult task. ” “In contrast to red meat, raw poultry is not consumed or prepared in any country. The danger lies in the processing, starting with the producers of poultry products and ending with the consumer.”
How To Cook Raw Poultry Safely
- Cook poultry thoroughly. Poultry products, including ground poultry, should always be cooked to at least 165 °F internal temperature as measured with a food thermometer; leftovers should be refrigerated no more than two hours after cooking.
- The color of cooked poultry is not a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Be particularly careful with foods prepared for infants, older adults and persons with impaired immune systems.
- If served undercooked poultry in a restaurant, send it back to the kitchen for further cooking.