The Toledo-Lucas County Health Department is collaborating with the U.S. Department of Agriculture’s Food Safety and Inspection Service to investigate a multi-state outbreak of Salmonella Heidelberg infections that are likely being caused by eating ground turkey.

As of Aug. 3, 70 cases of the infection were reported in 26 states, including 10 in Ohio – one of which was in Lucas County.

On July 29, USDA-FSIS released a public health alert for frozen or fresh ground turkey products. The alert reminds consumers of the critical importance of following package cooking instructions for turkey products and general food safety procedures for handling raw meat and poultry.

To avoid foodborne illnesses, the CDC recommends:
• When cooking meat, check the internal temperature to make sure it reaches 165 degrees. The alert recommends consumers not rely on suggested cooking times, but instead use a food thermometer. Leftovers should be reheated to the same temperature. Be particularly careful with foods prepared for infants, older adults or persons with impaired immune systems.

• 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 ground turkey. Disinfect with a freshly prepared solution of 1 tablespoon unscented liquid chlorine bleach to 1 gallon of water.

• If served undercooked poultry in a restaurant, send it back to the kitchen for further cooking.

• Avoid cross-contamination of foods – uncooked meats should be kept separate from produce, cooked foods and ready-to-eat foods.

• Refrigerate raw and cooked meat and poultry within two hours after purchase (or one hour if temperatures exceed 90 degrees). Refrigerate cooked meat and poultry within two hours after cooking.

• Those who think they might have become ill from eating possibly contaminated ground turkey should consult their health care providers.

Most people infected with Salmonella develop diarrhea (sometimes bloody), fever and abdominal cramps  12 to 72 hours after ingesting the bacteria. The illness usually lasts four to seven days. Most people recover without treatment, however, some may experience severe illness that requires hospitalization. The elderly, infants and those with impaired immune systems are more likely to have severe illnesses and should be carefully watched.

For more information, call the health department at 419-213-4100.

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