The CDC has reported that at least 92 people in 29 states have been infected with an antibiotic-resistant strain of salmonella. At this time, twenty-one people have been hospitalized but no deaths have been reported.
“The victims contracted salmonella after coming into contact with raw chicken products. The US Department of Agriculture’s Food Safety and Inspection Service is attempting to identify the source or supplier of the chicken containing salmonella. So far, this drug-resistant strain has been found in whole chickens, chicken parts, ground chicken and in pet food purchased at grocery stores. The bacteria has also been found in live chickens. Those who have become sick reported eating various brands of packaged chicken products.”1
If you are handling raw chicken, do so carefully and make sure to cook it to a temperature of 165 degrees Fahrenheit to kill the harmful bacteria. Also, please avoid washing the chicken before you cook it as germs could spread to other surfaces. Finally, make sure to wash your hands and cutting boards or surfaces the chicken touched, thoroughly.
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So far, cases have been reported in Alabama, California, Connecticut, Delaware, Florida, Georgia, Hawaii, Illinois, Indiana, Kentucky, Louisiana, Maine, Maryland, Massachusetts (nine cases), Michigan, Minnesota, Missouri, North Carolina, Nebraska, New Jersey (nine cases), New York (10 cases), Ohio, Pennsylvania (11 cases), Rhode Island, South Carolina, Tennessee, Texas, Virginia and Washington.1
People ill with this strain of salmonella have reportedly experienced stomach pain, cramps, diarrhea and fever anywhere from 12 to 72 hours after exposure to the bacteria.1 The illness usually lasts four to seven days, with most people recovering without treatment.
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If you have the aforementioned symptoms and have eaten or handled chicken within that 12 to 72 hour time frame, contact your doctor.
