As part of the continuing investigation into a Salmonella outbreak that began in November related to raw ground turkey products, the USDA announced Jennie-O is recalling an additional 164,210 pounds of raw ground turkey due to concerns of salmonella contamination.
To limit your risk of exposure, the CDC is recommending that turkey be cooked to a minimum of 165 degrees, and to practice good hygiene by thoroughly washing hands and counters that have touched uncooked meat.
The following Jennie-O products are under recall:
Each of the products subject to the recall bear establishment number "EST. P-579" inside the USDA mark of inspection. The items were shipped to retail locations nationwide. [View labels (PDF Only)].
The Food Safety and Inspection Service (FSIS), and its public health partners, including the Centers for Disease Control and Prevention (CDC) and the Arizona Department of Health Services, 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 sample from the ground turkey matches the outbreak strain.
The investigation into this outbreak is part of a larger effort involving multiple federal and state health agencies. Currently there is an illness cluster consisting of 216 reported cases throughout 38 states and the District of Columbia related to the outbreak. There have been a total of 84 hospitalizations and one death related to this outbreak.
So far, there is still no specific supplier that has been identified with the outbreak. The strain has been found in live turkeys, ground turkey, turkey patties, and raw turkey pet food.
Signs & Symptoms of Salmonella Poisoning (Salmonellosis)
According to the USDA, symptoms of salmonella poisoning include:
The illness usually lasts 4 to 7 days and most people recover without treatment. Older adults, infants, and those with weakened immune symptoms are likely to experience severe symptoms and seek medical care as soon as possible.
The USDA is advising that consumers who are in possession of the product under recall get rid of it or take it to the place of purchase for a full refund. They are also reminding consumers to make sure that all poultry, including turkey is cooked to an internal temperature of 165 degrees.
To help keep you safe follow the following guidelines:
Wash hands and surfaces often, especially when handling raw meat to avoid cross contamination
Keep raw meat separate from other foods
Ensure that you are cooking each type of meat to the correct temperature
Refrigerate food immediately
The USDA and other agencies are diligently investigating this widespread outbreak, and the illnesses associated with it.
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