74 tonnes of raw ground turkey recalled from the market
Jennie-O Turkey Store Sales, Inc., a Faribault, Minnesota establishment, is recalling approximately 164,210 pounds (74.4 tonnes) of raw ground turkey products that may be contaminated with Salmonella Reading, according to FSIS. The raw ground turkey items were produced on October 22, 2018, and October 23, 2018.
FSIS and its public health partners, including the Centers for Disease Control and Prevention (CDC), the Michigan Department of Health and Human Services, and the Michigan Department of Agriculture and Rural Development, have been conducting traceback activities for a sample of Jennie-O brand ground turkey in an intact, unopened package from a case patient’s home. The patient tested positive for Salmonella Reading and the samples from the case-patient and from the ground turkey are closely related genetically.
This investigation is part of a larger effort involving FSIS, the CDC, and state public health and agriculture partners, who have been working together on an illness cluster involving 216 case-patients in 38 states and the District of Columbia. Patients have reported eating different types and brands of turkey products purchased from many different stores, handling raw turkey pet food and/or raw turkey, or working with live turkeys or living with someone who handled live turkeys. FSIS continues to work with the CDC and state health and agriculture departments on this larger investigation and will provide updated information as it becomes available. Based on the continuing investigation, additional product from other companies may also be recalled.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume raw poultry product that has been cooked to a temperature of 165°F. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
- Clean—Wash hands and surfaces often
- Separate—Separate raw meat from other foods.
- Cook—Cook to the right temperature.
- Chill—Refrigerate food promptly.
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