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Salmonella lawyer Elliot Olsen has regained millions of dollars for people harmed by food poisoning. If you or a family member got sick in this kosher chicken Salmonella outbreak, please call (612) 337-6126 for a free consultation, or complete the following:
The kosher chicken Salmonella outbreak associated with Empire Kosher brand chicken is over, the Centers for Disease Control and Prevention (CDC) announced.
The outbreak claimed 25 victims in six states, and resulted in 11 of them being hospitalized. In addition, one victim – a New York resident – died.
Illnesses in the outbreak started in September 2017, and they were reported for nearly a full year, until August 13 of this year. The CDC began investigating the outbreak in late June of this year after the New York State Department of Health confirmed that several ill people reported eating kosher chicken before they became sick.
Kosher chicken Salmonella: the disease
Salmonella produces as many as 1.2 million annual cases of food poisoning in the United States, according to the CDC, which estimates that 23,000 victims will need to be hospitalized, and about 450 of them will die.
The bacteria produce an illness called salmonellosis, which affects the intestinal tract. Salmonellosis can develop anywhere from 12 hours to three days after eating food contaminated with Salmonella.
As with most types of food poisoning, symptoms can include:
- abdominal pain
Symptoms can last as long as seven days, and most people recover without needing to see a health-care professional for treatment. In some cases, however, diarrhea can be so severe that dehydration develops, in which case hospitalization is required.
Kosher chicken Salmonella: complications
People most at risk for complications are senior citizens, children younger than 5 years old, pregnant women, and those with compromised immune systems. Complications generally occur when the Salmonella bacteria enter the bloodstream.
If that occurs, the following conditions can develop:
- meningitis, which is an inflammation of the membranes surrounding the spinal cord and brain.
- endocarditis, which is an infection of the heart’s inner lining that usually involves the heart valves.
- osteomyelitis, which is a type of bone inflammation that generally targets the arms, legs, or spine.
- reactive arthritis (also called Reiter’s syndrome), which is a form of inflammatory arthritis that occurs in response to a Salmonella infection in another part of the body.
Pregnant women are at a greater risk for contracting salmonellosis because hormonal changes have weakened their immune systems. A pregnant woman who becomes ill from Salmonella can experience a miscarriage, premature labor, or stillbirth of the baby.
Kosher chicken Salmonella: raw chicken tips
This kosher chicken Salmonella outbreak is a reminder that raw chicken can contain germs that can make you sick. The CDC recommends that, if you intend to eat chicken, you should:
- Always cook raw chicken – including chicken breasts, whole chickens, and ground chicken – to an internal temperature of 165 degrees Fahreinheit to prevent food poisoning. To ensure that you are cooking the chicken to the proper internatl temperature, be sure to use a food thermometer.
- Before preparing the chicken, remember that you should never wash raw chicken before cooking. When washing raw chicken, its juices can spread throughout the kitchen and contaminate other food, utensils, and countertops.
- Use a separate cutting board for raw chicken – and other raw meats – to avoid contaminating fruits, vegetables, and other food that won’t be cooked before it is eaten.
- After they have come in contact with raw chicken, thoroughly wash your hands, kitchen counters, cutting boards, and any utensils used with warm, soapy water.
More prevention advice can be found at this link: https://www.cdc.gov/features/salmonellachicken/index.html
Kosher chicken Salmonella: technically speaking
There are more than 2,300 types of bacteria in the Salmonella genus, according to the U.S. Department of Agriculture (USDA). Salmonella Enteritidis and Salmonella Typhimurium are the most common strains of Salmonella in the United States, and they are responsible for more than 50 percent of all Salmonella infections.
Contamination typically happens after infected feces comes into contact with animals, food crops, or water, and people then consume or touch those items and don’t wash their hands.