Jennie-O Expands Ground Turkey Recall As First Death Is Reported in Salmonella Outbreak
Approximately 164,210 pounds of raw ground turkey products may be contaminated with Salmonella, prompting Jennie-O, a Hormel brand, to launch another recall that expands on an earlier recall issued in November.
On Friday, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Jennie-O Turkey items, that were produced on Oct. 22-23 with freeze-by dates as late as Nov. 13, are subject to the recall. The recalled turkey was shipped to retail locations nationwide.
The first recall involved more than 90,000 pounds of raw ground turkey, which federal agents say were also possibly contaminated with a certain strain of Salmonella that is currently affecting shoppers nationwide.
Currently, the FSIS, the Centers for Disease Control and Prevention (CDC), state public health and agriculture partners are working together on an illness cluster involving 216 people in 38 states and the District of Columbia. This outbreak is linked to a certain strain of the foodborne illnesses known as Salmonella Reading: federal investigators say that the outbreak has claimed its first life, and has caused 216 illnesses in 38 states.
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.
Jennie-O is the first specific brand of turkey has been linked to the outbreak with these two recalls.
In order to avoid contracting a salmonella infection, the CDC has advised that people “cook raw turkey thoroughly to kill harmful germs.”
“Turkey breasts, whole turkeys, and ground poultry, including turkey burgers, casseroles and sausage should always be cooked to an internal temperature of 165°F to kill harmful germs. Leftovers should be reheated to 165°F.”
Based on the continuing investigation, additional product from other companies may also be recalled.