More Ground Turkey Recall
September 11, 2011 by USA Post
More Ground Turkey Recall, Minnesota, Cargill Inc. recalled more products ground turkey Sunday because a test showed salmonella in a sample of a plant to Arkansas less than a month after production was resumed after an earlier recall and closure.
Cargill recalled £ 36 million ground turkey last month after a salmonella outbreak that federal health officials said 107 people sickened in 31 states on August 11. One person died.
Federal health officials linked the outbreak of ground turkey in the Cargill plant in Springdale, Arkansas, and the closure of the company’s plant when it was announced on August 03 recall. However, Cargill spokesman Mike Martin said two weeks after the limited production had resumed after the U.S. Department of Agriculture approved anti-bacterial additional security measures.
The USDA said on Sunday that a sample of ground turkey obtained from the plant on August 24 – one week after production was resumed – tested positive for salmonella. He said the company is recalling ground turkey made at the plant on August 23 and 24. Cargill also recalled ground turkey made August 30 and 31 waiting for a positive result, the agency said.
In total, the latest recall covers nearly 185,000 pounds of turkey products, including trays of ground beef, burgers and thick, the USDA said. The products were distributed nationally under the honeysuckle white fresh Kroger and HEB brands.
Martin and representatives of the USDA did not immediately return phone messages left on Sunday.
The Centers for Disease Control and Prevention estimates 50 million Americans each year get sick from food poisoning, including about 3,000 who die. Salmonella causes most of these cases, federal health officials say they have made virtually no progress against them.
Government officials say that even contaminated ground turkey is safe to eat if cooked to 165 degrees. But it is also important that raw meat is handled properly before being cooked and that people wash their hands with soap for at least 20 seconds before and after handling meat. 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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