Salmonella outbreak linked to backyard poultry

An outbreak of salmonella has so far spread to 31 states, including Wyoming, and is believed to be associated with contact with backyard poultry, such as chicken and ducks.

For far, the Centers for Disease Control have reported 104 illnesses from the outbreak, including 19 that lead to hospitalization. No deaths have been recorded so far.

Interviews with 69 of the patients revealed that 70% had contact with backyard poultry, and 22% of those who had information available reported eating eggs from backyard poultry.

The actual number of infections is believed to be much higher, because most people recover without medical care and are not tested. The outbreak is still under active investigation.

Salmonella infections cause diarrhea, fever and stomach cramps within six hours to six days of swallowing the bacteria. Most people recover within a week, but children below the age of five, adults over the age of 65 and people with weakened immune systems may experience more severe illness.

The CDC has issued guidance to help backyard poultry owners avoid getting sick. Poultry can be carriers of the germs while still appearing healthy and clean, and the germs can easily spread in their habitat.

This includes always washing your hands after touching poultry, eggs or anything in the birds’ habitat; also, consider placing hand sanitizer at your coop. Avoid eating or drinking near your poultry, keep the supplies you use to care for them outside of the house and don’t snuggle the birds.

Kids should be supervised around backyard poultry and the CDC does not recommend allowing children younger than five to touch the birds, as they are more likely to get sick from germs like salmonella.

The CDC has also provided guidance on handling eggs, which includes collecting them often, discarding cracked eggs and using fine sandpaper or a brush to rub off dirt, because washing them in water can pull germs into the egg. Refrigerate to slow the growth of germs and cook until both yolk and white are firm (or until your egg dish has an internal temperature of 160 degrees Fahrenheit).

If you believe you have contracted salmonella, watch out for signs of severe illness and contact your healthcare provider right away: diarrhea and a fever higher than 102 degrees Fahrenheit; diarrhea for more than three days; bloody diarrhea; so much vomiting you cannot keep liquids down; signs of dehydration.