Salmonella in raw chicken makes 92 people sick, CDC says

CDC: Antibiotic-resistant salmonella outbreak includes Kentucky

Antibiotic-resistant strain of salmonella sickens people in 29 states, including Massachusetts

A multi-drug resistant strain of salmonella in raw chicken has made at least three people sick in MI, according to a report from the Centers for Disease Control and Prevention.

No single common supplier has been identified.

So far, 21 people have been hospitalized by the chicken outbreak and no one was been reported sick by the salad.

The Illinois Department of Public Health said five cases of the bacterial infection have been reported in the state, one of 29 in which a multi-drug-resistant strain of salmonella has been found.

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There are two salmonella scares out there and the first of them has already gotten nearly 100 people sick in almost 30 states.

In July, a salmonella outbreak that infected 90 people across 26 states was connected to raw turkey products.

Finally, to prevent the spread of germs, wash your hands frequently, especially before and after preparing or eating food, after contact with animals, and after using the restroom or changing diapers.

As an investigation continues, the CDC said the source remains unclear.

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People sick with this strain have experienced stomach pain, cramps, diarrhea and fever 12 to 72 hours after exposure to the bacteria.

The USDA Food Safety and Inspection Service advises that all raw chicken products, including chicken breasts, whole chickens, and ground poultry such as chicken burgers and chicken sausage, should always be cooked to an internal temperature of 165°F to kill harmful germs.

The CDC said testing shows that the outbreak strain of salmonella is resistant to multiple antibiotics that may be used to treat people with severe a salmonella infection. Germs in raw chicken can spread to other foods and kitchen surfaces.

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