Raw Ground Turkey Recall 2018: Everything You Need To Know About The Jennie-O Recall

Jennie-O Turkey Store Sales, Inc. has issued a recall of 164,210 pounds of raw ground turkey products. The turkey was recalled for possible Salmonella contamination.

The recalled raw ground turkey products were produced on Oct. 22 and Oct. 23 and have an establishment number of EST. P-579 within the USDA mark of inspection or on the side of the meat tray. A complete list of products affected by the recall can be found here.

The recalled raw ground turkey was shipped to retail store locations nationwide.

According to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) and Centers for Disease Control and Prevention (CDC), a total of 216 people in 38 states and the District of Columbia have been affected by eating or handing the raw ground turkey products. An investigation is underway, and more information will be released as it becomes available.

The FSIS is urging consumers not to consume the recalled raw ground turkey products. Affected products should be disposed of or returned to the place of purchase. Some recalled raw ground turkey items may be frozen or in consumer’s freezers.

The FSIS, along with the CDC, Michigan Department of Health and Human Services, and Michigan Department of Agriculture and Rural Development, identified a person that tested positive for Salmonella Reading, which was traced back to Jennie-O ground turkey.

Salmonella can cause symptoms of diarrhea, abdominal cramps, and fever within 12 to 72 hours of consuming the contaminated product. The illness from the Salmonella typically lasts four to seven days with most people recovering without medical treatment. Some people such as older adults, infants, and people with weakened immune systems are more susceptible to severe Salmonella illnesses.

Precautions should be taken when preparing raw meat products, according to the FSIS, including cooking raw poultry to a temperature of 165° F. The agency also suggests washing hands after handling raw meat and to refrigerate the food promptly. Raw meat should also be kept separate from other foods.

Food safety questions can be directed to the FSIS’s virtual representative Ask Karen, 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The USDA Meat and Poultry Hotline is 1-888-MPHoteline, and it is available in English and Spanish form 10 a.m. to 6 p.m. EST, Monday through Friday. Recorded food safety messages are available 24 hours a day.

Consumers can file food-related illness information on the online Electric Consumer Complaint Monitoring System 24 hours a day at http://www.fsis.usda.gov/reportproblem.