Turkey contaminated with salmonella discovered by FSIS
35 tonnes of raw ground turkey products delivered on the US market since July last year are recalled due to contamination with Salmonella Schwarzengrund, announced the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).
The prepacked raw ground turkey was produced by Butterball on July 7, 2018, and shipped to institutional and retail locations nationwide. The problem was discovered by FSIS and public health partners started an investigation on a multistate outbreak of Salmonella Schwarzengrund illnesses involving 5 case-patients from 2 states. Wisconsin collected three intact Butterball brand ground turkey samples from a residence where 4 of the case-patients live. The case-patients and ground turkey Salmonella Schwarzengrund isolates are closely related, genetically.
FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. 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.
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