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The number of people sickened in a salmonella outbreak linked to raw chicken products now stands at 92 people in 29 states, U.S. Of those who have fallen ill, 21 have been hospitalized. No deaths have been reported. Test show that the outbreak strain is resistant to multiple antibiotics, according to the Centers for Disease Control and Prevention.
No single supplier of raw chicken products or live chickens has been connected to the outbreak. Evidence to date indicates that many types of raw chicken products from a variety of sources are contaminated with salmonella, suggesting that it might be widespread in the chicken industry, the CDC said
CDC is not advising retailers to stop selling raw chicken or for consumers to avoid eating properly cooked chicken. Ways to prevent salmonella infection include proper handwashing after handling raw chicken and cooking chicken to an internal temperature of 165 degrees F, the CDC said.
Do not wash raw poultry before cooking. Doing so can spread germs in raw chicken to other foods and kitchen surfaces.
Illness typically begins 12 to 72 hours after swallowing salmonella. Symptoms include diarrhea, fever and stomach cramps. Most people recover within a week, but some illnesses can last longer and be more severe, the CDC said.
The agency suggested seeing a healthcare provider if you’re concerned about symptoms such as fever (temperature over 101.5 degrees F), blood in your stool, diarrhea, or frequent vomiting that prevents keeping liquid down.