Salmonella Outbreak Linked To Raw Chicken Sickens 2 In VA

VIRGINIA — A salmonella infection resistant to drugs linked to raw chicken products has sickened two people in Virginia, health authorities say. The Centers for Disease Control issued an alert that said 92 people in 29 states have fallen ill from the infection. Pennsylvania reported the most cases of any state with 11 patients; two people in Maryland have also been affected.

According to the CDC, 21 people have been hospitalized as a result of the infection. No deaths have been reported. It's not known where in the Commonwealth the Salmonella cases were reported, or if anybody here was hospitalized.

People who have gotten sick reported eating different types and brands of chicken products purchased from many different locations before symptoms of the infection began to show. The outbreak strain has been identified in samples taken from raw chicken pet food, raw chicken products, and live chickens, the CDC said, noting a common supplier of chicken products has not been identified.

Symptoms include diarrhea, fever, and stomach cramps about 12 to 72 hours after being exposed to the bacteria. The illness usually lasts four to seven days, and most people recover without treatment, according to health officials. However, in some cases, diarrhea may be so severe that the patient needs to be hospitalized.

The illness is more common in children younger than 5 years of age, adults older than 65 years of age, and people with weakened immune systems.

You can avoid the infection with some simple steps, including washing your hands after handling raw chicken, and ensuring your meat is cooked thoroughly.

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Here is a full list of tips on avoiding this infection, provided by the CDC:

• Wash your hands. Salmonella infections can spread from one person to another if hands have Salmonella germs on them. Wash hands before and after preparing or eating food, after contact with animals, and after using the restroom or changing diapers.
• Cook raw chicken thoroughly to kill harmful germs. Chicken breasts, whole chickens, and ground poultry, including chicken burgers and chicken sausage, should always be cooked to an internal temperature of 165°F to kill harmful germs. Leftovers should be reheated to 165°F. Use a food thermometer to check, and place it in the thickest part of the food.
• Don't spread germs from raw chicken around food preparation areas. Washing raw poultry before cooking is not recommended. Germs in raw chicken can spread to other foods and kitchen surfaces. Thoroughly wash hands, counters, cutting boards, and utensils with warm, soapy water after they touch raw chicken. Use a separate cutting board for raw chicken and other raw meats if possible.
• CDC does not recommend feeding raw diets to pets. Germs like Salmonella in raw pet food can make your pets sick. Your family also can get sick by handling the raw food or by taking care of your pet.

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