Just in time for Thanksgiving, a deadly strain of turkey salmonella has reached the Empire State.

As of Nov. 5, 164 people were infected with salmonella across 35 states, according to the CDC. Sick people range from 1 to 91. About half have been hospitalized, including one person from Californa who died.

Twelve New Yorkers have been impacted by the salmonella outbreak, the CDC reports.

State and local health departments continue to interview sick people about the foods they ate and other exposures in the week before they became ill. Half reported preparing or eating turkey that was purchased raw, according to the CDC.

Ill people reported buying many different brands of raw turkey from multiple stores.

The outbreak strain of salmonella has been identified in samples from raw turkey pet food in Minnesota, from live turkeys from several states and from raw turkey products collected from sick people’s homes.

CDC advises to follow these steps to help prevent salmonella infection from raw turkey:

  • Wash your hands.
  • Wash hands before and after preparing or eating food, after contact with animals, and after using the restroom or changing diapers.
  • Cook raw turkey thoroughly to kill harmful germs. Turkey breasts, whole turkeys, and ground poultry, including turkey burgers, casseroles, and sausage, should always be cooked to an internal temperature of 165°F to kill harmful germs.
  • Leftovers should be reheated to 165°F. Use a food thermometer to check, and place it in the thickest part of the food.
  • Washing raw poultry before cooking is not recommended.
  • Use a separate cutting board for raw turkey and other raw meats if possible.
  • Thaw turkey in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave.
  • Never thaw your turkey by leaving it out on the counter.

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