According to the Orlando Sentinel, salmonella cases linked to fresh or frozen ground turkey meat have been reported in 26 U.S. states. Since March, the Centers for Disease Control and Prevention has linked 77 incidents to salmonella, which causes nausea, vomiting, stomach cramps and diarrhea. One person has died as a result of the salmonella outbreak.
Authorities have yet to identify the source of the food poisoning and no official food recalls have been initiated. However, cultures of ground turkey meat from four stores have revealed salmonella traces. In one survey, 25 out of 51 people who came down with the illness reported eating ground turkey.
The U.S. Department of Agriculture advises consumers to cook ground turkey meat thoroughly to lower the chances of salmonella bacteria surviving. The internal temperature of ground turkey should reach 165 degrees in order to help prevent chances of salmonella poisoning. A food thermometer can be inserted in turkey meat to assess the internal temperature. Uncooked turkey should be refrigerated or frozen as soon as possible after purchase and cooked turkey should not be left at room temperature for longer than two hours.
An Orlando injury lawyer can provide guidance if you have suffered due to a salmonella or other food poisoning outbreak.