A special team of investigators from the Centers for Disease Control and Prevention (CDC) is flying in to Washington next week to help state and local health officials investigate a Salmonella outbreak that has sickened 90 people. Contaminated raw pork is the strongest lead that has emerged from patient interviews so far. Some of those who became ill reported eating pork from whole roasted pigs served at private events.
All of those sickened were infected by the same strain off Salmonella, lab tests show. Symptoms of Salmonella poisoning include diarrhea that can be bloody, fever, chills, abdominal pain and vomiting. For some people, serious bloodstream infections may also occur.
Washington health officials caution consumers who prepare whole cuts of pork to use a food thermometer to makes sure it is cooked to a safe internal temperature of 145˚ F and to wash hands thoroughly with soap and water before and after preparing food, especially raw meats.
Utensils and plates used for raw foods should not be used for cooked foods. Cutting boards, knives, and countertops that come into contact with raw meat can be sanitized by using a solution of bleach water (1 teaspoon bleach per gallon of water) or antibacterial cleaner.
