Food Safety: Preventing Salmonella Poisoning

The recent announcement of a voluntary ground poultry recall by Cargill Meat Solutions Corp. serves as a reminder that one can never be too careful when handling and preparing raw meats. The Cargill recall is centered on tainted ground turkey, which according to the Center for Disease Control and Prevention (CDC) has infected 77 people in 26 states between March 1 and August 1, 2011 with a strain of Salmonella Heidelberg. Salmonella, a bacteria, causes an infection known as salmonellosis, which can be a potentially life threatening infection.  Sadly, of the 77 infected individuals, one person has died as a result of salmonella poisoning.

Since salmonella does not affect the taste, smell or texture of food, many consumers may not even realize they are eating contaminated food until the symptoms of salmonellosis appear, which is usually within eight to 72 hours of consuming contaminated food. Although some salmonella infected individuals never develop symptoms, most people experience one or more signs of infection, including diarrhea, abdominal cramps, fever, chills, nausea, headache, muscle pain and vomiting. If treated promptly, the prognosis for mild cases of salmonellosis is good. In healthy individuals, symptoms should go away in approximately two to five days. Those most at risk for serious complications are small children, pregnant women, the elderly and those with weakened immune systems.

To minimize the risk of salmonella poisoning, the CDC recommends the following tips:

• After preparing raw meat or poultry, wash hands, utensils and work surfaces immediately with soap and water. To disinfect work surfaces, a solution of 1 tbsp. liquid chlorine mixed with 1 gallon of water can be used.
• To prevent cross-contamination, keep uncooked meats separate from produce, cooked foods and ready-to-eat foods. Between handling different types of food, hands should be washed with soap and water.
• Refrigerate raw and cooked meat within two hours after purchasing or cooking. If temperatures exceed 90° F, raw and cooked meat should be refrigerated within one hour of purchasing or cooking.
• Meat and poultry should be cooked thoroughly. Ground turkey should be cooked to an internal temperature of 165°.
• If you are served undercooked meat at a restaurant, do not eat it. Send the meat back to the kitchen for further cooking.
• Individuals who believe they have been infected with salmonella or any other type of food borne illness should seek medical attention immediately.

For more information on the salmonella outbreak, visit the Center for Disease Control and Prevention’s website page: Investigation Announcement: Multistate Outbreak of Human Salmonella Heidelberg Infection. To obtain a complete list of products recalled by Cargill Meat Solutions Corp., visit the USDA Food Safety and Inspection Service website.

If you became violently ill after eating a ground turkey product or any other type of food item, talk to a skilled San Diego product liability attorney. If it is discovered your serious injuries were caused by a dangerous or defective food product, you may be able to collect financial damages.