A new salmonella scare is ravaging the nation as news spreads of one death of a California resident and 77 illnesses in other states have been reported since March.

The CDC is suspecting that the specific strain, Salmonella Heidelberg, is tied to ground turkey. While ground turkey has not been confirmed to be the culprit and there is no hard proof, epidemiologists see a pattern.

Over half of the people who were sickened had consumed ground turkey at least one week before getting sick. Their symptoms were diarrhea, fever and abdominal cramps that lasted between four and seven days.

What Americans need to do as a precautionary measure is abide by the simple rule to thoroughly cook raw meat. This does not mean relying on the color of the meat, but measuring the temperature to make sure it is 165 degrees Fahrenheit or above, in order to kill any harmful pathogens.

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