Jennie-O Ground Turkey Recall: Salmonella Outbreak In 35 States

COLORADO — A week after the federal Centers for Disease Control and Prevention said an outbreak of drug-resistant salmonella has killed one person and sickened 165 in 35 states — including Colorado— several varieties of Jennie-O ground turkey have been recalled. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) said 91,388 pounds of raw ground turkey product from Jennie-O has been recalled and may be associated with the outbreak.

The recalled products were produced on Sept. 11 and have "use by" dates of Oct. 1 and Oct. 2. These Jennie-O products are affected:

• 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.

The recalled projects have the establishment number “P-190” inside the USDA mark of inspection and were shipped to retail locations nationwide. If you have any of the affected products in your freezer, FSIS says they should be thrown away or returned to the place of purchase.

Consumers with questions regarding the recall can contact the Jennie-O Consumer Engagement Team at 1-800-621-3505, 8 a.m. to 4 p.m. Central Monday through Friday and 9 a.m. to 5 p.m. Central Saturday and Sunday.

The FSIS said an intact, unopened package of Jennie-O brand ground turkey from a salmonella patient's home matches the outbreak strain.

"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 FSIS said, adding that as the investigation continues, additional product from other companies may also be recalled.

Six people in Colorado have been sickened so far, the CDC reported.

Related: Raw Turkey Sickens Colorado Residents With Salmonella

The CDC isn't recommending that people not serve turkey this Thanksgiving, or that retailers not sell it. Rather, the agency advises consumers to watch their hands thoroughly after handling raw turkey and make sure it's cooked thoroughly.

Symptoms of salmonella infection typically include diarrhea, fever and stomach cramping within 12 to 72 hours after eating the salmonella-infected food. Most people recover in four to seven days without medical treatment, but some experience severe enough diarrhea that they require hospitalization. In some cases, salmonella may spread from the intestines to the bloodstream, and then to other places in the body. Children younger than 5, adults older than 65 and people with weakened immune systems are most susceptible to severe illnesses.

To prevent the spread of salmonella, follow these tips:

• Wash your hands frequently. Salmonella infections can spread from one person to another, so wash your hands before and after preparing eating food, after contact with animals, and after using the restroom or changing diapers.
• Make sure the turkey is thoroughly cooked to kill harmful germs. The CDC says turkey breasts, whole turkeys and ground poultry — including turkey burgers, casseroles and sausage — should always be cooked to an internal temperature of 165 degrees Fahrenheit to kill germs. Place the meat thermometer in the thickest part of the turkey. When reheating leftovers, make sure the internal temperature reaches 165 degrees Fahrenheit as well.
• Don't pre-wash the turkey (or any meat) before cooking. You may think that washing equals cleanliness, but that's not the case, according to the USDA, which says cross-contamination can occurwhen the bacteria in raw meat and poultry juices can spread to other foods, utensils and surfaces. And some of the bacteria is so tightly attached to meat that no amount of washing will dislodge it.
• In addition to washing your hands, immediately wash counters, cutting boards and utensils with soapy water after they touch raw turkey. It's also a good idea to use a separate cutting board for raw turkey and other raw meats if possible, the CDC advises.
• Thawing the turkey in the refrigerator is recommended. If you're one of those cooks who prefer to thaw the bird in a sink of cold water, be sure to change the water every 30 minutes. You can also thaw it in the microwave, but make sure to wash down the inside when you're done. Never thaw the turkey on the counter.
• Don't feed raw diets, including raw turkey, to pets. The CDC says germs like salmonella in raw pet food can make your pets sick, and you can get sick by handling the raw food or taking care of and playing with your pets.

Photos via the U.S. Department of Agriculture’s Food Safety and Inspection Service