A Wisconsin turkey producer has issued a recall on almost 150,000 pounds of raw ground turkey products due to salmonella contamination.
Jennie-O Turkey Store Sales LLC, a division of Hormel Foods Corp., has recalled approximately 147,276 pounds of raw ground turkey products since Thursday due to possible association with an outbreak of Salmonella Reading, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).
The raw ground turkey products items were produced Sept. 11, 2018. The following products are subject to recall:
- 1-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use by” dates of 10/01/2018 and 10/02/2018.
- 1-lb. packages of “Jennie-O TACO SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018.
- 1-lb. packages of “Jennie-O GROUND TURKEY 85% LEAN | 15% FAT” with a “Use by” date of 10/02/2018.
- 1-lb. packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018.
- 1-lb. packages of “GROUND TURKEY 90% LEAN | 10% FAT” with a “Use by” date of 10/02/2018.
The products subject to recall bear establishment number “P-190” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.
The trukey products have “use by” dates of Oct. 1 and 2, but food safety officials are concerned some people may have frozen the meat products for later use.
“These products should be thrown away or returned to the place of purchase,” according to the U.S. Centers for Disease Control and Prevention (CDC).
The recalled products match a drug-resistant strain of salmonella that has caused an outbreak of 164 illnesses in at least 35 states, according to federal health officials. Three cases have been reported in Iowa, and there has been one death in California.
Ill people in this outbreak report buying many different brands of raw turkey products, according to the CDC. A single, common supplier of raw turkey products or of live turkeys has not been identified that can account for all the illnesses in this outbreak.
Consumers should not eat recalled turkey and should carefully handle and cook any other raw turkey. Always cook turkey thoroughly to prevent food poisoning.
General ways you can prevent Salmonella infection include washing your hands before, during and after preparing food and cooking turkey to an internal temperature of 165°F, as measured with a food thermometer. Thaw turkey in the refrigerator and not on the kitchen counter.
More prevention advice can be found here: Food Safety Tips for your Holiday Turkey.
If you are having symptoms of food poisoning, such as diarrhea, fever, stomach cramps, see a doctor, and report your symptoms to the IowaSic Hotline: 844-469-2742.
