The Rhode Island Department of Health (RIDOH) is advising consumers that Jennie-O Turkey Store Sales is recalling 164,210 pounds of raw ground turkey products that may be contaminated with Salmonella. The raw ground turkey items were produced on October 22, 2018 and October 23, 2018. The following products are subject to recall:
– 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 subject to recall bear establishment number “EST. P-579” inside the United States Department of Agriculture (USDA) mark of inspection or on the side of the tray. These items were shipped to retail locations nationwide.
Federal and state health officials 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. The patient tested positive for Salmonella and the samples from the case-patient and from the ground turkey are closely related genetically.
This investigation is part of a larger effort related to an illness cluster involving 216 case-patients in 38 states and the District of Columbia. 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.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some people, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their healthcare provider.
All consumers should safely prepare their raw meat products, including fresh and frozen, and only consume raw poultry product that has been cooked to a temperature of 165F. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:
– CleanWash hands and surfaces often.
– SeparateSeparate raw meat from other foods.
– CookCook to the right temperature.
– ChillRefrigerate food promptly.
Consumers with questions regarding the recall can contact Hormel Consumer Engagement, at (800) 621-3505. Media with questions regarding the recall can contact Media Relations at, [email protected] or (507) 434 6352.