Posted: November 16, 2018
By Natalie Dreier, Cox Media Group National Content Desk
If ground turkey is on the menu for Thanksgiving, then you will need to check the freezer. The U.S. Department of Agriculture’s Food Safety and Inspection service has issued a ground turkey recall, CNN reported.
Jennie-O Turkey Store Sales, LLC has recalled 91,388 pounds of raw ground turkey after a sample tested positive for salmonella that matched a strain related to an outbreak, according to CNN.
The ground turkey was made on Sept. 11, 2018, the USDA said.
The recall affects four products:
They all have the establishment number “P-190” in the USDA inspection mark.
The outbreak of the strain of salmonella that is linked to this recall dates back to November 2017. The Centers for Disease Control and Prevention announced the outbreak in July. So far 164 people in 35 states have gotten sick. Sixty-three people have been hospitalized and one person has died, CNN reported.
Symptoms of a salmonella infection, according to the CDC, include diarrhea, fever and stomach cramps 12 to 72 hours after being exposed.
To prevent exposure, experts at the CDC say:
The CDC says that the strain of salmonella has been found in live turkeys and in various types of raw turkey products, singling that it could be through the turkey industry. The government is working with representatives from the turkey industry to reduce contamination.
If you have any questions, call Jennie-O Consumer Engagement Team at 1-800-621-3505, 8 a.m. – 4 p.m. Central Time Monday – Friday and 9 a.m. – 5 p.m. Central Time Saturday and Sunday.
With waves of products being recalled with potential salmonella contamination, many people may be wondering what salmonella is , how it is contracted and how to treat the illness.
Salmonella was discovered by Dr. Daniel Salmon and his team about 125 years ago, according to the National Institutes of Health. Salmonella is the bacteria that causes salmonellosis.
When infected, people normally develop diarrhea, fever and abdominal cramps that will begin between 12 and 72 hours after infection, according to the Centers for Disease Control and Prevention.
For most people who come down with the illness, it lasts four to seven days and most people don’t need to seek medical treatment, but some cases where diarrhea is too severe, people could need hospitalization.
In those extreme cases, the infection can spread from intestines to the blood stream and be spread throughout the body.
It can cause death if left untreated with antibiotics. Elderly, infants and people with compromised immune systems could be vulnerable.
The CDC says that about 1.2 million people are sickened with salmonella every year leading to 23,000 hospitalizations and 450 deaths each year in the United States. In most cases, food is to blame for the illnesses.
Normally, when the infection is cured, patients will recover completely but it could be months until the digestive track returns to normal, the CDC says.
But some patients can have what’s called reactive arthritis that can last for months or years. Reactive arthritis can lead to chronic arthritis, eye irritation or painful urination, the CDC reports.
How to prevent salmonella infections
Information compiled from the Centers of Disease Control and Prevention.
The Centers for Disease Control and Prevention is advising people to be careful washing and cooking raw turkey, especially as Thanksgiving approaches.
The advisory comes after 164 people were sickened and another another person died from a salmonella outbreak linked to raw turkey.
"It seems to be a strain of salmonella that is more widespread in the turkey and ill people are reporting (getting sick from) a wide variety of turkey products," CDC epidemiologist Colin Basler told WSBTV.com.
The outbreak has been going on for nearly a year and hasn't been traced to a specific turkey farm or location. People have gotten sick in 35 states. At least 63 people have been hospitalized and one person died in California.
The CDC is not issuing recalls and said it is not necessary to get rid of turkey products, but officials are strongly encouraging people to prepare raw turkey in a way that kills bacteria.
Basler said people need to wash their hands after handling raw turkey and make sure they are cooking turkey products with an internal temperature of 165 degrees, and to check that temperature by using a meat thermometer.
The CDC also recommends thawing raw turkey in the fridge and not on the counter to reduce the risk of any bacteria and using a separate cutting board and plates for raw meat, poultry and seafood.
Regan talked to shopper Susan Wallace, who said the news is bad timing.
"That's very concerning of course with Thanksgiving coming up," Wallace said. "I plan on having a turkey with my family."
Gene Smith agreed and said that eating something else on the big day wasn't an option. He said his family would be extra careful and make sure their Thanksgiving turkey is thoroughly cooked this year.
"We got to have turkey. It's the thing to have!" Smith said.
People aren't the only ones at risk for getting sick from salmonella linked to turkey. Pet foods made with raw turkey are also taking a toll on dogs. Earlier this year, a company recalled 4,000 pounds of turkey dog food over fears it was contaminated with salmonella.
The CDC says pets should never be given raw meat.
A salmonella outbreak linked to raw turkey has sickened at least 90 people across 26 states, U.S. Centers for Disease Control and Prevention announced Thursday.
The illness has been reported in Alaska, California, Colorado, Florida, Georgia, Hawaii, Iowa, Illinois, Indiana, Kansas, Kentucky, Massachusetts, Michigan, Minnesota, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas, Virginia and Wisconsin, the CDC reports.
This could be a “widespread turkey industry” outbreak, the CDC reports.
Out of the 90 people sickened, 40 have been hospitalized.
No deaths have been reported.
The CDC has not determined where the turkey came from. People who got sick reported eating several raw turkey products sold under different brands from different stores.
Of 61 interviewed by the CDC, 37 said they ate turkey products that were purchased raw -- including turkey pieces and whole turkey.
Samples of raw turkey pet food and live turkeys also tested positive for salmonella.
The USDA and CDC said they have notified representatives of the turkey industry to reduce salmonella contamination.
To avoid salmonella, the CDC said it’s important to wash hands before and after preparing or eating turkey and make sure raw turkey is cooked to an internal temperature of 165 degrees Fahrenheit.
Food safety experts also advise using a separate cutting board for raw turkey products and avoid feeding raw food to pets because salmonella can make them sick.
Salmonella accounts for more than 1 million illnesses and 450 deaths in the United States annually. According to the Centers for Disease Control and Prevention, the infection routinely appears as the cause of recalls of food each year and is more common in the summer months than winter.
Here are five things to know about salmonella.
What is it?
Salmonella is a bacteria that makes people sick from an infection called salmonellosis.
How do people get sick from it?
Salmonellosis happens when people eat contaminated food or come in contact with animals and their environment. According to the U.S. Department of Health and Human Services, sources include contaminated eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables -- like melons and alfalfa sprouts -- spices and nuts. Animal sources include reptiles, amphibians and birds. Pet food and pet treats are also sources of salmonella.
What are the symptoms of salmonella infection?
According to the CDC, people infected with salmonella have fever, diarrhea and abdominal cramps between 12 and 72 hours after being infected. The illness typically lasts four to seven days. Most people recover without hospitalization or other treatment.
Salmonella is more dangerous for older adults, children under 5 years old and people with weakened immune systems.
How can I prevent salmonella infection?
Thoroughly cooking and the pasteurization of food kills salmonella. Eating raw or undercooked food increases the risk of getting a salmonella infection. The CDC says utensils, cutting boards, dishes and counter tops should be washed with hot, soapy water after preparing uncooked food items. Hands should also be washed with hot, soapy water for at least 20 seconds before and after handling uncooked food.
Surfaces that come in contact with food should be sanitized with a fresh solution of unscented, liquid chlorine bleach in 1 gallon of water. Raw meat, eggs and poultry should not be washed before cooking to prevent spreading bacteria. Separate cutting boards should be used for raw meat, poultry, seafood and eggs.
Raw meat, poultry and seafood should be separate from ready-to-eat foods like deli meat and salads.
Eggs should be stored in the main part of the refrigerator, not in the door.
Foods should be cooked thoroughly to a safe internal temperature. The proper temperature depends on the food item, but food should be microwaved to 156 degrees Fahrenheit or above.
Perishables, prepared foods and leftovers should be frozen or refrigerated within two hours or within one hour if the temperature is 90 degrees Fahrenheit or hotter.
More information on preventing salmonella infection is at the CDC website.
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