Thanksgiving is a time for family, fun and turkey, but this year the main course could be ruined.
Turkey, a Thanksgiving staple, has been linked with a salmonella outbreak that has infected people across the United States.
“The outbreak strain of salmonella is present in live turkeys and in many types of raw turkey products, indicating it might be widespread in the turkey industry,” according to a Center for Disease Control and Prevention (CDC) statement on Nov. 8.
As of Nov. 5, 164 people have been made ill, 63 people have been hospitalized, and one person has died this year after eating turkey infected with the Reading strain of salmonella, the strain that is currently making people sick, according to the CDC. The strain of salmonella has been found in samples of raw turkey, processed turkey, live turkey and even raw turkey pet food.
Pratik Banerjee, a professor at the school of public health at the University of Memphis and expert in food safety, said this is not the first time a salmonella outbreak has infected turkey. Banerjee said there were outbreaks in 2011 associated with ground turkey and other turkey products. He said people can still enjoy turkey this Thanksgiving as long as they prepare it correctly and practice proper food safety.
“This outbreak should not prevent people from eating turkey,” Banerjee said. “However, it serves as a reminder that raw food products need to be handled properly and must be cooked thoroughly to kill all harmful germs such as salmonella. By following CDC guidelines, consumers can significantly reduce the risk of getting salmonella and other food-borne bugs.”
State and local health departments are investigating the issue, but a single source of the outbreak has not yet been identified.
Despite the presence of salmonella, the CDC said people do not have to avoid eating turkey as long as it is properly cooked, and they are not recommending that stores stop selling turkey. The CDC recently published a list of food safety tips for people to follow when cooking turkey this Thanksgiving. These tips include thawing frozen turkey in the fridge, cleaning any surfaces that have come in contact with raw turkey and cooking turkey to 165 degrees to kill any salmonella or other harmful bacteria.
Many students still said they will be eating turkey for dinner next Thursday.Whether it is out of tradition or appetite, students at the U of M said they are still going to add turkey to their plate, regardless of the possibility of being infected with salmonella.
“I’m still eating turkey because my mother is cooking this year, and she makes the best turkey,” said Kailee McGillis, a U of M student.
