Public Health

Journal source : https://www.cell.com/cell/fulltext/S0092-8674(25)00144-8

Measles is making a comeback in the United States.

Fifty-eight cases of the highly contagious disease were reported Tuesday by health officials in rural West Texas, while eight cases were confirmed in neighboring eastern New Mexico.

Texas officials say the outbreak there, the largest in almost 30 years, is mainly confined to Gaines County, with 45 infections, but four other counties account for an additional 13 cases.

The outbreak now spans four counties.

All cases are in unvaccinated people or people with unknown vaccination status. Of the 48 cases, 42 are in children, including 13 between the ages of 0 and 4. Thirteen people (27 percent) have been hospitalized.

An unvaccinated metro Atlanta resident has tested positive for measles, the first case in Georgia this year of one of the most contagious vaccine-preventable diseases.

cross-posted from: https://midwest.social/post/22194320

There seems to be widespread consensus that cooked turkey is only safe 3—4 days in the fridge. I’m on day 7 and it has the wrong odor. Can it be salvaged?

I am certain that I can kill all the bacteria. But really the interesting question is whether the type¹ of bacteria that likes cooked turkey produces heat-resistant toxins.

These articles say you can kill all the bacteria by cooking:

• https://thetrashcanturkey.com/does-cooking-a-turkey-kill-all-bacteria/
• https://stellinamarfa.com/meat/does-cooking-a-turkey-kill-the-bacteria/
• https://www.chefsresource.com/can-you-cook-bacteria-out-of-turkey/

So they all imply it’s safe to re-cook, but they neglect the critical question about toxins. Any ideas?

① stellinamarfa: “One turkey can contain Salmonella, Clostridium perfringens, Campylobacter, and other germs”.

Are those the kinds of bacteria that produce poisons?