Jennie-O Recalling Ground Turkey in Salmonella Outbreak 16 November 2018


"15% FAT" with a "Use by" date of 10/02/2018.

CDC, FSIS 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. Most people infected with the bacteria recover within a week without treatment, but serious cases may require hospitalizations for invasive infections, such as meningitis and bloodstream infections. But while you're making plans to whip up the most impressive turkey dish you can muster, remember that the Centers for Disease Control and Prevention are still working on a almost year-long investigation into a turkey salmonella outbreak that has already claimed at least one life and left over 150 sick. The strain in those samples is closely related to the strain found in sick people, providing more evidence that people were sickened from preparing raw turkey products, according to the CDC. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness.

One concern is that consumers may have contaminated products in their freezers.

"In the meantime, it's important that consumers know they can purchase and safely consume these products", the agency added. If so, the CDC says the products should be thrown away or returned tot he place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. The cooking process kills the Salmonella.

According to the federation, almost 88 percent of Americans surveyed by the federation eat turkey at Thanksgiving. The CDC is urging consumers to be especially mindful of safe food practices when dealing with turkey, which means ensuring raw turkey is thoroughly cooked and preventing uncooked turkey from touching anything that can't be thoroughly sanitized before coming into contact with other food products or utensils. You can't see, smell, or taste harmful bacteria that may cause illness.

Wash your hands after touching it.

Chill - Refrigerate food promptly.