Jennie-O Turkey recall: 91,000 pounds of raw turkey recalled today due to a salmonella epidemic

NEW YORK – Jennie-O Turkey recalls more than 91,000 pounds of raw turkey in a Salmonella outbreak. The recall is the first to be associated with an outbreak that, says the US Department of Agriculture, is widespread and probably affects a number of different producers in the sector. So far this year, the outbreak has resulted in one death and 164 reported diseases in 35 states. About half of the patients had to be hospitalized.

Regulators did not specify how many of these people had been exposed to products sold by Jennie-O, a subsidiary of food giant Hormel. They say that other products from other companies could be named as and when the survey proceeds.

The recalled products include packs of one pound of raw and chopped turkey and have been sold nationwide. Their last use date was October 1st or 2nd, but they could still be in freezers. The packages are labeled with the establishment number "P-190". Regulators say the product should be discarded.

The recalled products are:

• "Jennie-O Ground Turkey 93% LEAN | 7% fat"with" use by "dates of 10/01/2018 and 10/02/2018.
• "Seasoned turkey seasoned Jennie-O Taco"with a consumption deadline of 02/02/2018.
• "Jennie-O Ground Turkey 85% LEAN | 15% fat"with a consumption deadline of 02/02/2018.
• "Jennie-O brand Italian minced turkey"with a consumption deadline of 02/02/2018.

In addition to ground turkey, Salmonella has also been detected in raw pet foods and in live turkeys, indicating that the bacteria is prevalent in the turkey industry.

It is estimated that Salmonella in food is responsible for a million diseases a year. Children under 5, the elderly and people with weakened immune systems are more likely to have serious illness caused by contaminated food that can lead to hospitalization.

"Most people get sick between 12 and 72 hours after being in contact with salmonella bacteria," said Dr. Colin Basler of the CDC at CBS News. "Most people suffer from diarrhea, abdominal cramps and fever."

Experts encourage consumers to respect food safety rules when handling raw turkey in the kitchen during this holiday season. It starts with defrosting in the refrigerator, not on the counter.

"We want to make sure that people wash their hands after handling raw turkey and that they prepare it at an internal temperature of 165 ° C," Basler said. "If you cook the turkey at an internal temperature of 165 degrees, this strain of salmonella should die."

This includes leftovers too. They must also be warmed to an internal temperature of 165 degrees. Use a food thermometer to ensure food has reached a safe temperature before serving.

Consumer Reports also recommends that raw poultry should not be washed before cooking, as this could spread germs. Also be sure to clean utensils, cutting boards, counters, and any other surfaces that may have come into contact with the raw turkey.