Campylobacter in Turkey: Philadelphia's Food Safety Response

Campylobacter Outbreaks in Philadelphia: History & Response

The Philadelphia Department of Public Health tracks foodborne illness cases reported through the state's disease surveillance system, which feeds into CDC FoodNet data. Campylobacter jejuni and Campylobacter coli have been identified in poultry products distributed within Philadelphia county, with cases typically spiking during fall and winter months when turkey consumption increases. The Pennsylvania Department of Health coordinates with the FDA and USDA FSIS to issue recalls for contaminated turkey products, but detection often occurs after consumers have already purchased affected items. Philadelphia's health department responds by issuing public advisories, conducting traceback investigations, and providing education to food retailers and restaurants on proper handling protocols.

How to Prevent Campylobacter Infection from Turkey

Campylobacter survives on raw poultry and multiplies rapidly between 40°F and 140°F (the "danger zone"). The USDA recommends cooking turkey to an internal temperature of 165°F, measured at the thickest part of the thigh, to destroy Campylobacter and other pathogens. Prevent cross-contamination by using separate cutting boards for raw turkey, washing hands and utensils with soap and warm water for 20+ seconds, and avoiding contact between raw poultry and ready-to-eat foods. Refrigerate turkey at 40°F or below and use within 1-2 days; frozen turkey should be thawed in the refrigerator, not at room temperature. Philadelphia residents can reference guidance from the CDC's safe food handling resources and the Philadelphia Department of Public Health website.

Getting Real-Time Alerts for Turkey Recalls in Philadelphia

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