More salmonella cases linked to raw turkey

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LANSING, Mich. (WILX) - The salmonella outbreak linked to raw turkey has gotten worse.

The Centers for Disease Control and Prevention are reporting that 164 people have gotten sick in 35 states, including Michigan, since July.

At least one person has died and 164 people have been infected.

Investigators say people got sick from either preparing the turkey, working near it or feeding it to their pets.

The CDC says the outbreak strain has been found in both live turkeys and many kinds of raw turkey product.

The agency offered the following recommendations to make sure you prepare your turkey safely:

  1. Safely Thaw Your Turkey

    Thaw turkeys in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Never thaw your turkey by leaving it out on the counter. A frozen turkey is safe indefinitely, but a thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe as it moves into the danger zone between 40°F and 140°F, where bacteria can grow rapidly.

  2. Safely Handle Your Turkey

    Raw poultry can contaminate anything it touches with harmful bacteria. Follow the four steps to food safety – cook, clean, chill, and separate – to prevent the spread of bacteria to your food and family.

  3. Safely Stuff Your Turkey

    Cooking stuffing in a casserole dish makes it easy to make sure it is thoroughly cooked. If you put stuffing in the turkey, do so just before cooking. Use a food thermometer to make sure the stuffing’s center reaches 165°F. Bacteria can survive in stuffing that has not reached 165°F and may then cause food poisoning. Wait for 20 minutes after removing the bird from the oven before removing the stuffing from the turkey’s cavity; this allows it to cook a little more. Learn more about how to prepare stuffing safely.

  4. Safely Cook Your Turkey

    Set the oven temperature to at least 325°F. Place the completely thawed turkey with the breast side up in a roasting pan that is 2 to 2-1/2 inches deep. Cooking times will vary depending on the weight of the turkey. To make sure the turkey has reached a safe internal temperature of 165°F, check by inserting a food thermometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing joint. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. Learn more about safe minimum cooking temperatures and how to use a food thermometer for turkey and other foods.