Jennie-O recalling ground turkey in salmonella outbreak
NEW YORK (AP/KSAZ) - Jennie-O-Turkey is recalling more than 91,000 pounds of raw turkey in an ongoing salmonella outbreak. The recall is the first tied to an outbreak the U.S. Department of Agriculture says is widespread. It has resulted in one death and 164 reported illnesses in 35 states.
Regulators did not say how many of those people were exposed to Jennie-O products. They say additional products from other companies could be named as their investigation continues.
The products being recalled include 1-pound packages of raw, ground turkey and were sold nationwide. Per the USDA, the items subject to recall bear establishment number “P-190” inside the USDA mark of inspection. They had a use-by date of October, but could still be in freezers.
The raw ground turkey products items were produced on September 11, 2018: [View Labels (PDF only)]
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.
Regulators say the product should be thrown away.
Salmonella in food is estimated to be responsible for 1 million illnesses a year, with symptoms including vomiting and stomach cramps.
USDA stated, The Food Safety and Inspection Service 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.
Per the Centers for Disease control, "Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized."
Statement from Jennie-O:
"On behalf of the thousands of Jennie-O team members, we were concerned to learn that someone became ill after exposure to Salmonella in a raw turkey product. The turkey industry has been working together for many years to reduce Salmonella. Despite these efforts, this particular Salmonella strain can be found in 29 different manufacturing plants from 19 different companies, according to government agencies. We know the issue of Salmonella isn’t specific to Jennie-O, and to that end, we plan on continuing our leadership role in the effort to reduce Salmonella and educate consumers on how to safely handle and prepare raw turkey and are calling on others in the industry to do the same. We will continue to collaborate on industry best practices with our peers in the turkey industry. As always, turkey remains safe to consume when handled and prepared properly. Jennie-O has information available on its website with step-by-step instructions on how to safely prepare and enjoy turkey.”
President, Jennie-O Turkey Store
Consumer Hotline: 1-800-621-3505
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Saturday and Sunday 9 am – 5 pm CT