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Turkey

Turkey. Onset: 2-5 days Symptoms: Intestinal distress Bloody Fever Nausea Vomiting Abdominal pain Headache Muscle pain Can be severe and life-threatening May cause appendicitis - or - Infect other organs & the blood stream 1 in 1,000 cases of infection results in death.

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Turkey

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  1. Turkey • Onset: • 2-5 days • Symptoms: • Intestinal distress • Bloody • Fever • Nausea • Vomiting • Abdominal pain • Headache • Muscle pain • Can be severe and life-threatening • May cause appendicitis - or - • Infect other organs & the blood stream • 1 in 1,000 cases of infection results in death

  2. Campylobacter

  3. Campylobacter • The 2nd most common cause of food-borne illness in the U.S. after Salmonella • Bacteria ingested through food: • Poultry • Ground beef • Pork • Shellfish • Eggs • Unpasteurized milk • Mushrooms • Cheese • Bacteria can be spread through direct animal exposure: • Cattle, pigs, chickens, turkeys, ducks, & geese • Present in the gastrointestinal tracts • Pets may carry Campylobacter • Birds, cats, dogs, hamsters, & turtles

  4. Getting better… • Diagnosed with stool sample • Lasts about one week • Severe cases may last up to 3 weeks • 25% experience relapses • Drink plenty of fluids • Anti-diarrheal medications • Antibiotics • Death more common when other diseases present • Cancer, liver disease, & immune deficiencies

  5. Prevention… • Adequately cook all poultry products • Thickest part reaches 180F or higher* • Do not cook stuffing inside the bird • Transport meat and poultry home from the market in the coolest part of the vehicle • Defrost meat and poultry in the refrigerator on a wide pan, lined with paper towel; • Ensure that drippings do not land on foods below • Rapidly cool leftovers • Never leave food out at room temperature (during preparation or after cooking) for more than 2 hours. • Avoid raw milk products. • Wash fruits and vegetables carefully, especially if they are eaten raw • Best bet is to peel them • Wash hands thoroughly using soap and water: • After contact with pets, or farm animals; before and after preparing food, & after changing diapers or having contact with an individual with an intestinal infection • Concentrate on fingertips and nail creases • Dry completely with a disposable paper towel

  6. Gravy • Onset: • 8-22 hours • Symptoms • Intense abdominal cramps • Intestinal distress • Dehydration

  7. Clostridium perfringens

  8. Clostridium perfringens • Bacteria ingested through food: • Temperature abuse of prepared foods • Small numbers of the organisms are often present after cooking and multiply to food poisoning levels during cool down and storage of prepared foods • Meats • Meat products • Gravy • In severe cases can cause septicemia and death

  9. Getting better… • Usually will feel better in 24 hours • Symptoms can last 1-2 weeks • Rest & keep hydrated!

  10. Oyster Dressing • Onset: • Few hours – 3 days • Symptoms: • Fever • Chills • Nausea • Vomiting • Intestinal distress • Shock • Abdominal pain • Severe fatigue • Localized skin/blood infections • May progress to sores or ulcers

  11. Vibrio vulnificus

  12. Vibrio vulnificus • Present in coastal waters throughout the world • Not the result of pollution • Concentration is higher during warmer months * Don’t eat oysters in months that end in “y” (January, February, May, July) • The U.S. FDA: 5-10% of all shellfish are contaminated • No practical methods to eliminate bacteria from waters or harvested shellfish

  13. Getting Better… • Diagnosed through stool cultures and blood tests • Go to doctor immediately to avoid blood-stream infection (fatal) • Antibiotics can be administered to improve survival

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