Raw turkey and turkey products remain a source of Salmonella infection in the United States, according to the Centers for Disease Control and Prevention.
A recent update by the CDC added 60 new, confirmed cases of Salmonella poisoning to 279 already confirmed cases across 41 states. More than 100 patients have been hospitalized from the outbreak and one has died.
Unfortunately, a single source of Salmonella has not been identified and scientists are continuing their investigation of the problem.
Fever, diarrhea, stomach cramps and dehydration are all signs of the infection that can come 12 to 72 hours after consuming a substance tainted with Salmonella.
Severe cases can be treated with antibiotics. The CDC has advised people to wash their hands thoroughly after handling raw or undercooked turkey and it should be cooked to a minimum internal temperature of 165 degrees.
Recalls for specific turkey products can be found on the CDC website.