Update 8-4-11
Government officials were able to trace the ground turkey purchases by using the shopper loyalty cards that patients with salmonella poisoning had used to buy the ground turkey. The officials traced the purchases back to a company called Cargill.
Cargill is based in Minnesota and announced the recall after these findings. Cargill’s meats are also listed under many different brand names. Honeysuckle White, Riverside Ground Turkey, Natural Lean Ground Turkey, Fit & Active Ground Turkey, HEB, Kroger’s, Shady Brook Farms Ground Turkey, Randall’s, Spartan Ground Turkey, Tom Thumb, and Giant Eagle. The key to finding the recalled brands is the code that is placed on the package; Est. P-963.
In case you haven’t been watching the news lately, there’s an outbreak of salmonella throughout the United States. Its the anti-biotic resistant strain of salmonella that is linked to ground turkey. So far 77 people have been reported to have become ill from the salmonella and today, it is reported that a man has died from this outbreak.
Currently, public health officials have not found the source of the salmonella outbreak. Right now they are following leads that point to a single production facility, but the name has not been released yet nor has it become official.
Health officials state that the ground turkey should be heated to at least 165 degrees Fahrenheit and tested with a food thermometer to ensure a healthy meal. The Salmonella heidelberg strain that is behind the outbreak is said to be resistant to anti-biotics that the hospitals carry to treat the disease. Most of the symptoms resulting from salmonella poisoning are; diarrhea, fever, and abdominal cramps with the onset happening within 12 to 72 hours.
Foodborne illness happens with one and six people a year and results in 3,000 deaths yearly. Most of the deaths happen with infants, older people, and people in general with weak immune systems.
There are two ways to avoid the salmonella from the ground turkey; 1. Don’t buy it. 2. Make sure you cook the meat to at least 165 degrees F, prepare the meat on a separate cutting board, and clean all utensils, hands, and kitchen top after preparing the meat and before preparing any other food in the area.