More Ground Turkey Recall
September 12, 2011 by staff
The second memory is much smaller than the company issued August 3 to 36 million pounds of ground turkey. That recall followed a salmonella outbreak that federal health officials said had sickened 107 people in 31 states, killing one person.
No illness have been linked to recall the second, which began after a sample of the company’s plant in Springdale, Arkansas, tested positive for salmonella, the U.S. Agriculture Department said.
Cargill stopped the production of ground turkey on August 2nd floor in anticipation of the recall announced the next day, spokesman Mike Martin said. The equipment was disassembled and cleaned with steam. Limited production resumed Aug. 10 after the USDA approved anti-bacterial additional security measures, said Martin.
The sample that tested positive for salmonella was taken August 24, the USDA said. It was the same strain of salmonella linked to disease before, the agency said.
Cargill said Martin added two other anti-bacterial washes its transformation in Springdale after the first retreat and established what he called “the most advanced sampling and monitoring system in the poultry industry.”
The problem, he said, is that salmonella is “pervasive” and may come from the land, water, food for birds and a variety of sources. The challenge for Cargill and other food processors is to try to identify and eliminate sources, reduce the amount during the process and then a test.
“Food safety is a priority and taken very seriously because we know that Cargill million people in the U.S. are eating the food we produce every day and want to do everything possible to ensure that people are getting the safest food possible, “said Martin.
Ground turkey production plant in Springdale has again been suspended while the company based in Minnesota see what other security procedures may be needed, he said. Production of other products such as whole turkeys, he continues, he said.
USDA officials did not immediately respond Sunday to messages requesting comment.
The recall covers about 185,000 second pounds of turkey products, including trays of ground beef, burgers and thick, the USDA said. The products were distributed nationally under the Kroger, HEB brand fresh and Cargill Honeysuckle White.
All made ground turkey plant in Springdale has “P-963″ or “963″ on the package in a USDA seal or perhaps in cellophane, Martin said. Consumers who purchased products with this ID number you can call 1-888-812-1646 for instructions on what to do, he said.
The recall includes products made August 23 and 24. Cargill also recalled ground turkey made August 30 and 31 waiting for a positive result with a sample, the USDA said.
The Centers for Disease Control and Prevention, 50 million Americans get sick each year from food poisoning, including about 3,000 who die. Salmonella causes most of these diseases.
Government officials say that even contaminated ground turkey is safe if cooked to 165 degrees. But it is also important that raw meat is handled properly before cooking and that people wash their hands with soap for at least 20 seconds before and after it. Turkey and other meats should also be properly refrigerated or frozen and heated leftovers.
The most common symptoms of salmonellosis are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It can be deadly for some with weakened immune systems.
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