Salmonella Outbreak: Jennie-O Ground Turkey Recall Expanded In IL

ILLINOIS — The United States Department of Agriculture Food Safety and Inspection Service has expanded its recall of certain Jennie-O raw ground turkey products, adding another 164,210 pounds of product that may be contaminated with salmonella.

Investigation into the potentially contaminated ground turkey is part of a larger effort involving an illness cluster of 216 patients in 38 states and the District of Columbia, including 21 cases in Illinois.

The newly recalled products were produced on Oct. 22 and Oct. 22 and include:

• 3-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 and 11/13/18 on the side of the trays.
• 1-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
• 1-lb. packages of “Jennie-O TACO SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
• 1-lb. packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
• 3-lb. packages of “Jennie-O Ground Turkey 85% LEAN | 15% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays.
• 2.5-lb. packages of “Jennie-O Ground Turkey 93% LEAN | 7% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays.
• 3-lb. packages of “STATER BROS. 85% LEAN | 15% FAT ALL NATURAL Ground Turkey” with a “Use or freeze by” date of 11/12/18 on the side of the trays.

The products bear establishment number “EST. P-579” inside the USDA mark of inspection or on the side of the tray. These items 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.

FSIS said it and organizations including the CDC. Michigan Department of Health and Human Services and the Michigan Department of Agriculture and Rural Development are working to track back the source of a sample of Jennie-O ground turkey from an intact, unopened package from a case-patient’s home. The patient tested positive for Salmonella Reading and the samples from the case-patient and from the ground turkey are closely related genetically.

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