Thanksgiving Warning: USDA Urged to Name Turkey Brands Linked to Salmonella Outbreak

How long to cook a turkey- a quick printable to download and use. from

Thanksgiving Warning: USDA Urged to Name Turkey Brands Linked to Salmonella Outbreak

Jennie-O stressed in a statement emailed to NPR that its voluntary recall, announced Thursday, is limited to ground turkey from "one production line from a single day's production".

Including the taco seasoned and Italian seasoned, the 85% lean and then 93% lean ground turkey.

The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product.

The CDC is urging consumers to practice safe preparation and cooking, including washing hands frequently when handling raw products, cleaning food preparation areas thoroughly, and cooking meat to an internal temperature of 165 degrees Fahrenheit.

At least 74 cases of salmonella, including one death, have been linked to raw turkey products, the Centers for Disease Control and Prevention said last week. The outbreak started in November 2017, but wasn't made public until July 2018.

"FSIS, the CDC, and state public health and agriculture partners, have been working together on an illness cluster involving 164 case-patients in 35 states", the recall stated. "15% FAT" with a "Use by" date of 10/02/2018.

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Regulators did not say how many of those people were exposed to products sold by Jennie-O, a subsidiary of food industry giant Hormel.

They had a use-by date of October, but could still be in freezers.

"It is the responsibility of the government to ensure that the turkeys headed for our Thanksgiving tables do not harbor antibiotic-resistant bacteria that have caused human illness and death".

These instances of salmonella poisoning killed one person in California and sent sixty-three to the hospital, according to the CDC. Most people recover without treatment, although the infection is more serious for infants, the elderly, and people with weakened immune systems. "CDC and USDA-FSIS have shared this information with representatives from the turkey industry and asked about steps that they may be taking to reduce Salmonella contamination". Based on the continuing investigation, additional product from other companies may also be recalled.

"In the meantime, it's important that consumers know they can purchase and safely consume these products", the agency added.

Thaw turkeys in the refrigerator, not on the counter.

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