What Happens if You Eat Undercooked Turkey?
If you eat undercooked turkey, you risk contracting Salmonella infection.
A multistate outbreak of Salmonella Reading infections was linked to raw turkey products, resulting in 358 cases across 42 states and the District of Columbia.
Symptoms of Salmonella infection include diarrhea, abdominal cramps, fever, and vomiting.
In some cases, hospitalization may be required, and one death was reported.
It is important to thoroughly cook turkey to an internal temperature of 165°F to kill any bacteria and prevent illness.
Quick Tips and Facts:
1. The undercooked turkey consumption has been linked to a rare bacterial infection called Campylobacteriosis, caused by the Campylobacter bacterium, which can lead to severe diarrhea, fever, abdominal pain, and vomiting.
2. Raw or undercooked turkey may contain a harmful parasite known as Toxoplasma gondii, which can cause flu-like symptoms in healthy individuals, but can pose serious health risks to pregnant women as it may lead to birth defects.
3. Eating undercooked turkey can expose you to the risk of contracting Salmonella, a bacteria commonly found in raw poultry, which can cause food poisoning and result in symptoms such as diarrhea, vomiting, fever, and abdominal cramps.
4. An interesting fact is that some people may experience an allergic reaction to undercooked turkey known as turkey meat allergy or alpha-gal syndrome. It is caused by the bite of a certain type of tick and can lead to allergic reactions after consuming red meat, including turkey.
5. Consuming undercooked turkey can also increase the risk of developing antibiotic-resistant infections. This is because turkeys are often given antibiotics to promote growth and prevent disease, contributing to the proliferation of antibiotic-resistant bacteria that can be transmitted to humans through undercooked meat.
Multistate Outbreak Of Salmonella Reading Infections Linked To Raw Turkey Products
In recent years, there has been a concerning multistate outbreak of Salmonella Reading infections linked to the consumption of raw turkey products. This outbreak occurred between November 20, 2017, and March 31, 2019. The impact of this outbreak was vast, affecting 42 states and the District of Columbia, with a total of 358 reported cases.
Salmonella Reading is a strain of bacteria known for causing foodborne illnesses in humans. It is particularly dangerous because it can cause severe symptoms and complications, such as diarrhea, abdominal cramps, fever, and vomiting. The median age of those infected was 42, ranging from infants to individuals over 100 years old.
Important bullet points:
- Multistate outbreak of Salmonella Reading infections linked to raw turkey products
- Occurred between November 20, 2017, and March 31, 2019
- 42 states and the District of Columbia affected
- 358 reported cases in total
“Salmonella Reading is a strain of bacteria known for causing foodborne illnesses in humans.”
Scope And Impact Of The Outbreak: Infected Individuals And Hospitalizations
Out of the 358 reported cases during the Salmonella Reading outbreak, 44% of individuals required hospitalization. Unfortunately, one death was reported in California, highlighting the seriousness of this bacterial infection. These statistics demonstrate the impact of consuming undercooked or contaminated turkey products.
The scale and wide distribution of the outbreak are remarkable, affecting individuals in 42 states and the District of Columbia. The diverse range of affected regions reflects the national concern surrounding food safety and the need for heightened awareness and preventive measures.
- Hospitalization was required for 44% of the reported cases
- A death was reported in California due to Salmonella Reading
- The outbreak affected individuals in 42 states and the District of Columbia
“These statistics demonstrate the impact of consuming undercooked or contaminated turkey products.”
Antibiotic Resistance Patterns And Isolates With Resistance Or Decreased Susceptibility
One particularly alarming aspect of this outbreak was the prevalence of antibiotic resistance in the Salmonella Reading isolates. Out of the 358 reported cases, 314 isolates were predicted to have antibiotic resistance. This poses a significant challenge for healthcare professionals who rely on antibiotics to treat bacterial infections.
The antibiotics that showed resistance or decreased susceptibility in some isolates included:
- ampicillin
- streptomycin
- sulfamethoxazole
- tetracycline
- kanamycin
- gentamicin
- nalidixic acid
- ciprofloxacin
- trimethoprim-sulfamethoxazole
- fosfomycin
The presence of antibiotic-resistant strains further highlights the importance of safe handling, thorough cooking, and proper sanitation in food preparation.
Association With Consumption Of Raw Turkey Products
Investigations into this outbreak revealed that a significant percentage of affected individuals had consumed raw turkey products before falling ill. Interviews conducted with 65% of those affected confirmed their consumption of undercooked turkey, emphasizing the potential dangers of not adequately cooking poultry.
It is crucial for consumers to be aware that consuming undercooked turkey products can lead to a higher risk of contracting Salmonella infections. Proper cooking techniques, such as ensuring the internal temperature reaches 165°F (74°C), can significantly reduce the risk of foodborne illnesses.
Recalls And Genetic Link Between Illnesses And Raw Turkey Products
As part of the investigation into the Salmonella Reading outbreak, public health officials collected samples of unopened Jennie-O brand ground turkey, as well as raw turkey pet food. These samples were found to be genetically related to the Salmonella strain identified in the affected individuals. Consequently, recalls were issued for several Jennie-O brand ground turkey products, as well as raw turkey pet food from Raws for Paws and Woody’s Pet Food Deli.
The identification of a genetic link between the contaminated products and the illnesses experienced by consumers allowed for targeted recalls and public health alerts. These measures aimed to mitigate further spread of the outbreak and protect consumers from consuming potentially harmful products.
Ongoing Monitoring And Future Updates From The CDC
While the initial investigation has concluded, it is vital to maintain vigilance and continue monitoring for instances of Salmonella infections related to raw turkey products. The Centers for Disease Control and Prevention (CDC) will continue its surveillance efforts and analyze Salmonella isolates for antibiotic resistance patterns through its National Antimicrobial Resistance Monitoring System (NARMS).
The CDC is dedicated to providing future updates if there is an increase in newly reported cases associated with the outbreak strain. This ongoing monitoring and commitment to public health will help protect individuals and prevent future outbreaks related to raw turkey products.
In conclusion, the multistate outbreak of Salmonella Reading infections linked to raw turkey products has highlighted the risks associated with consuming undercooked or contaminated poultry. The impact of this outbreak was significant, with numerous hospitalizations and one reported death. Antibiotic resistance patterns in the isolates further exacerbated the challenge of treating Salmonella infections.
- Ongoing monitoring and future updates from the CDC serve as a reminder of the importance of food safety measures
- Thoroughly cooking raw turkey products is necessary to prevent foodborne illnesses.
Frequently Asked Questions
Is it okay to eat slightly undercooked turkey?
It is strongly advised against eating slightly undercooked turkey. Consuming undercooked turkey increases the risk of foodborne illnesses like Salmonella, Campylobacter, and Clostridium perfringens. These pathogens can cause unpleasant symptoms such as stomach upset and cramps, posing a potential threat to both you and your guests. It is always best to ensure that turkey is cooked thoroughly to minimize the risk of food poisoning.
What do I do if I ate undercooked turkey?
If you have eaten undercooked turkey and are concerned about contracting a foodborne illness such as salmonella, it is advisable to seek medical attention. Symptoms of salmonella infection usually appear within 6-48 hours after consuming infected food. Medical professionals can provide an accurate diagnosis and recommend the appropriate course of action to ensure your well-being. It is essential to address any concerns promptly to prevent any potential complications that may arise from consuming undercooked poultry.
How long after eating undercooked turkey will I feel sick?
The onset of illness from consuming undercooked turkey can vary depending on the specific bacteria or virus involved. Typically, symptoms begin to appear within 1 to 3 days after consumption, but it’s important to note that this timeframe can vary greatly. Some individuals may start feeling sick as soon as 30 minutes after eating contaminated food, while others may not experience symptoms until up to 3 weeks later. As each person’s reaction to the infection differs, it is crucial to stay attentive to any potential signs of illness and seek medical attention if necessary.
Is it OK to eat turkey that’s a little pink?
It is generally safe to eat turkey that is slightly pink, as long as it has reached a minimum internal temperature of 180°F in the thigh, as measured with a meat thermometer. The pinkness may be due to factors such as the bird’s age or the cooking method used, but does not necessarily indicate a lack of safety. However, it is always advisable to ensure that the turkey is cooked to the family’s preference and that the overall safety of the meat has been confirmed with a meat thermometer.