USDA announces recall of raw turkey products connected to salmonella outbreak

Gladys Abbott
November 18, 2018

The products bear establishment number "P-190" inside the USDA mark of inspection and were sent to retail locations nationwide.

But there hadn't been a recall of any products until Thursday, after the USDA, CDC and Arizona Department of Health Services did a traceback from a sample of Jennie-O ground turkey from the home of a salmonella sufferer. It's unclear where the turkey at the center of this outbreak came from, as there doesn't appear to be one centralized distributor, the agency said. "Based on the continuing investigation, additional product from other companies may also be recalled".

The one-pound packages of ground turkey affected include two varieties of plain ground turkey, 85 percent lean and 93 percent lean, as well as packages labeled either taco or Italian seasoned. They all have use by dates of October 1, 2018, or October 2, 2018.

The recall was the first - not counting pet food - tied to a widespread and ongoing outbreak that has resulted in one death and 164 reported illnesses in 35 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", the USDA said in a statement.

More news: Jimmy Kimmel Begs Michelle Obama to ‘Save Us’ from Trump

The raw ground turkey products items were produced on September 11, 2018.

FSIS is concerned that some product may be frozen and in consumers' freezers. The turkeys in question are contaminated with a hard-to-treat strain of salmonella bacteria that can trigger symptoms such as fever, stomach cramps and diarrhea within 12 to 72 hours of exposure.

Vulnerable populations include those under 5 and over 65 years of age and people with weakened immune systems, however, "most people recover without treatment". Consumers who have purchased these products are urged not to consume them.

Most people get better within four to seven days without seeking medical attention, but sometimes the illness becomes so severe that those sickened with the illness require hospitalization.

Officials said people should consume poultry products only if they have been cooked to a temperature of at least 165 degrees.

Other reports by LeisureTravelAid

Discuss This Article

FOLLOW OUR NEWSPAPER