 Posted November 10, 2011 
 
 Outbreak Summary 
 
 CDC collaborated with public health officials in many states and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) to investigate a multistate outbreak of Salmonella Heidelberg infections that was caused by eating ground turkey. Public health investigators used DNA “fingerprints” of Salmonella bacteria to identify ill persons who were part of this outbreak. Because the salmonella Heidelberg strain is antibiotic-resistant, those infected are more likely to require hospitalization, the CDC reports. Though a public health warning concerning the outbreak was issued on July 29 by the FSIS, and the CDC has matched this particular strain of bacteria to four contaminated ground turkey products, there is reportedly not enough information to issue an official recall at this time. Salmonella poisoning usually results in diarrhea, fever and stomach cramps during the 12 to 72 hours after a contaminated item is consumed, and symptoms will last for four to seven days, according to the CDC. Most people recover without treatment, but in some -- especially those with weakened immune systems such as the elderly, small children and people with HIV/AIDS -- severe illness and even death can result. However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized. It affected 12 people nationwide and resulted in the recall of Jennie-O turkey burgers in Wilmar, Minn. 
 
 For concerned consumers, the CDC recommends washing hands, kitchen surfaces and utensils with soap and water immediately after they come into contact with raw meat or poultry. Cook poultry thoroughly; raw and cooked meat and poultry should be refrigerated within two hours of purchase, or one hour if outdoor temperatures exceed 90 degrees Fahrenheit. Persons who think they might have become ill from eating possibly contaminated ground turkey should consult their health care providers.
– Ground turkey joins the salmonella scare parade. The CDC says one person has died and nearly 80 others have gotten sick across the country since March, apparently from eating contaminated batches of the meat, reports ABC News. The feds don't have enough information yet to issue an official recall or name brands or manufacturers. Instead, they're warning people to keep taking the precautions recommended for all ground turkey—cook it thoroughly to an internal temperature of 165 degrees, wash your hands, etc. (See the CDC advisory for details.)