A Salmonella outbreak in Greene County, Ohio has thus far sickened 4 people, 2 requiring hospitalization, reports whiotv.com.  All 4 victims are from Beavercreek and Fairborn.  Greene County Public Health is working to identify possible exposures for the infected individuals, but no common link has yet been determined.  According to public health nurse Amy Schmitt, "Four reports in two business days is unprecedented for us."

We’ll post more information as soon as it is available.

The following are ways to prevent the spread of Salmonella bacterial infection:

• Cook poultry, ground beef, and eggs thoroughly before eating. In order to insure that eggs do not contain viable Salmonella they must be cooked at least until the yoke is solid and meat and poultry must reach 160ºF or greater throughout. Pasteurized eggs are also available in some areas and for foodservice organizations (MMWR Weekly, 1996).
• Do not eat or drink foods containing raw eggs. Examples include homemade eggnog, hollandaise sauce, and undercooked French toast.
• Never drink raw (unpasteurized) milk.
• If you are served undercooked meat, poultry, or eggs in a restaurant don’t hesitate to send your food back to the kitchen for further cooking.
• Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with foods of animal origin.
• Be particularly careful with foods prepared for infants, the elderly, and those with a compromised immune system.
• Wash hands with soap after handling reptiles, amphibians or birds, or after contact with pet feces. Infants and persons with compromised immune systems should have no direct or indirect contact with such pets.