More Ground Turkey Recalled Because of Salmonella Risk
Cargill Recalls 185,000 Pounds of Ground Turkey; Action Follows Last Month's Recall of 36 Million Pounds
What to Do
People with recalled ground turkey products should return them to the place of purchase for a full refund.
Eating food contaminated with salmonella can cause salmonellosis, a common food-borne illness. In most cases the symptoms, such as diarrhea, stomach cramps, and fever, go away within a few days.
But in some cases salmonella infections can be life-threatening, especially in people with weakened immune systems such as infants, the elderly, and people with chronic illnesses.
The strain of Salmonella Heidelberg involved in the ground turkey recall is resistant to several frequently used antibiotics and may increase the risk of hospitalization.
To reduce the risk of salmonellosis and other food-borne illnesses, the CDC recommends the following steps:
- Wash hands with warm, soapy water for at least 20 seconds before and after handling raw poultry.
- Cook poultry to an internal temperature of at least 165 degrees as indicated by a food thermometer.
- Refrigerate raw meat and poultry within two hours after purchase (within one hour if temperatures exceed 90 degrees.)
- Refrigerate cooked meat and poultry within two hours after cooking.
- Keep raw meat, fish, and poultry away from other food that will not be cooked.