In the last six months, salmonella instances have popped up in 26 states. The infections have made 77 people ill. The strain of salmonella, called Salmonella Heidelberg, can be tough to handle. The bacteria are resistant to many medications. There are three independent government agencies monitoring this disease. None of the three, however, have been able to definitively connection the infection to a particular source. Resource for this article: 6 month salmonella outbreak still leaving FDA mystified Update, 3:22 p.m. Pacific Time: In conjunction with the illnesses, the USDA declared a recall. This recall is going to be 36 million pounds of ground Cargill brand turkey. Many scenarios of disease This year, several drug-resistant salmonella diseases have shown up. There have been 77 scenarios to show up since March 1 in 26 states. These instances all involve a particular strain of the sickness called Salmonella Heidelberg. Many individuals in the government have been attempting to link the Salmonella Heidelberg to some kind of food product or illness. No connection has been made so far. Individuals are even being hospitalized over it. There have been 22 to go in for emergency care so far. The biggest issue The biggest challenge the Food and Drug Administration and CDC face in following down the Salmonella Heidelberg illness is establishing a strong connection between the illnesses and a particular food product. Ground turkey could be spreading the illness in a connection that has yet to be explored. A lot of people do not consider salmonella an “adulterant.” It is in most poultry goods. It has also been difficult for those sickened by the infection to trace exactly where it came from. Symptoms do not show up right away. It will take 12 to 72 hours after eating the food most of the time. The Food and Drug Administration, United States Department of Agriculture and CDC will not be able to do a recall. A link will have to be made first.Be safeIt is very simple to shield yourself from the disease. All ground meats should be cooked to an internal temperature of 165 degrees, as measured by a thermometer, before they can be safely consumed. Make sure you clean any surface that touches raw meat with hot water and soap including hands, utensils and preparation surfaces. Food-borne illness is more likely to happen at home because food-safety rules aren't always followed as carefully; making sure to wash carefully and cook foods to the right temperature is essential when preparing food to eat. Without the right preparation, poultry-based salmonella is dangerous and deadly. It could be prevented though.Articles cited CBS News:http://www.cbsnews.com/8301-504763_162-20087419-10391704.htmlCNN: http://www.cnn.com/2011/HEALTH/08/02/california.salmonella/Division of Environmental Health, State of Alaska: http://www.dec.state.ak.us/eh/fss/consumers/food_myths.htmABC News:http://abcnews.go.com/Health/drug-resistant-salmonella-found-ground-turk...