About Salmonella Blog
Salmonella Ground Turkey Outbreak grows to 28 People
As of April 12, 2021, 28 people infected with the outbreak strain of Salmonella Hadar have been reported from 12 states – States with Illnesses: Arizona 1, Connecticut 1, Indiana 1, Maine 1, Massachusetts 7, Missouri 1, New Hampshire 1, New Jersey 2, New York 4, North Carolina 3, Pennsylvania 3 and Virginia 2. Illnesses started on dates ranging from December 28, 2020, to March 4, 2021
Sick people range in age from less than 1 to 92 years, with a median age of 49, and 68% are female. Of 19 people with information available, 2 have been hospitalized. No deaths have been reported.
The true number of sick people in an outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 2 to 4 weeks to determine if a sick person is part of an outbreak.
Most people infected with Salmonella experience diarrhea, fever, and stomach cramps. Symptoms usually start 6 hours to 6 days after swallowing the bacteria. Most people recover without treatment after 4 to 7 days. Some people – especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems – may experience more severe illnesses that require medical treatment or hospitalization.
Ground Turkey Recall:
- Nature’s Promise (94% lean 6% fat) – 1 lb packages with dates 1/1, 1/3, 1/4, 1/8, and 1/10
- Wegman (94% lean 6% fat) – 1 lb and 3 lb packages with dates 1/3, 1/4, 1/8, and 1/10
- Plainville Farms (93% lean 7% fat) – 1 lb packages with dates 1/10
These products have the establishment number “P-244” inside the U.S. Department of Agriculture’s mark of inspection. They were made on December 18-29, 2020, and were sold nationwide. These products are no longer available in stores, but they could still be in your freezer.
Investigators are working to determine if additional turkey products are linked to illnesses.