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COLORADO – A week after the Federal Centers for Disease Control and Prevention announced that a drug-resistant outbreak of salmonella had killed one person and made 165 of them sick in 35 states – including Colorado – several varieties of ground turkey Jennie-O had been recalled. The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture reported that 91,388 pounds of Jennie-O raw ground turkey product had been recalled and could be associated with the 'epidemic.
The recalled products were manufactured on September 11 and were used on October 1 and October 2. These Jennie-O products are concerned:
- 1 lb packages of "Jennie-O GROUND TURKEY 93% LEAN | 7% FAT" with "Use by" dated 10/01/2018 and 10/02/2018.
- 1 lb. packets of "Jennie-O TACO SEIZED EARTH TURKEY" with an expiry date of 02/02/2018.
- 1 lb. packets of "Jennie-O GROUND TURKEY 85% LEAN | 15% FAT" with the use by 02/02/2018.
- 1 lb. packages of "Jennie-O ITALY TURKEY MOLDED SEASONED" with the expiry date 02/02/2018.
The recalled projects carry the "P-190" factory number inside the USDA inspection mark and have been shipped to retail outlets nationwide. If you have affected products in your freezer, the FSIS states that they should be discarded or returned to the place of purchase.
Consumers who have questions about the recall may contact Jennie-O's Consumer Engagement Team at 1-800-621-3505 between 8 am and 4 pm Central from Monday to Friday and from 9:00 to 17:00 Central Saturday and Sunday.
The FSIS said that an intact and unopened Jennie-O brand ground turkey package, sourced from the home of a salmonella patient, corresponded to the strain of the outbreak.
"Patients reported eating different types and brands of turkey products purchased from many stores, handling raw pet food and / or raw turkey, or working with live turkeys or living with a person handling turkeys alive, "said FSIS, adding that as the investigation continues, additional products from other companies may also be recalled.
Six people in Colorado have been ill until now, the CDC reported.
Related: Colorado Raw Turkeys Residents with Salmonella
The CDC does not recommend that people do not serve turkey during Thanksgiving, or that retailers do not sell it. Instead, the agency advises consumers to properly monitor their hands after handling raw turkey and to make sure that it is cooked properly.
Symptoms of Salmonella infection usually include diarrhea, fever, and stomach cramps within 12 to 72 hours of taking salmonella-infected food. Most people get better in four to seven days without medical treatment, but some people have diarrhea that is severe enough to require hospitalization. In some cases, salmonella can spread from the intestines to the bloodstream and then to other parts of the body. Children under 5, adults over 65, and people with weakened immune systems are the most susceptible to serious illness.
To prevent the spread of salmonella, follow these tips:
- Wash your hands frequently. Since Salmonella infections can spread from one person to another, wash your hands before and after preparing a meal, after contact with animals and after using the toilet or changing diapers.
- Make sure the turkey is thoroughly cooked to remove harmful germs. According to the CDC, turkey breasts, whole turkeys and chopped poultry – including turkey burgers, casseroles and sausages – must always be cooked to an internal temperature of 165 degrees Fahrenheit to kill the germs. Place the meat thermometer in the thickest part of the turkey. When warming up leftovers, make sure the internal temperature also reaches 165 degrees Fahrenheit.
- Do not pre-wash the turkey (or any meat) before cooking. You may think that washing is synonymous with cleanliness, but this is not the case, according to the USDA, according to which cross-contamination can occur when bacteria present in meat juices and Raw poultry can spread to other foods, utensils and surfaces. And some bacteria are so closely related to meat that no washing will dislodge them.
- In addition to washing your hands, wash countertops, cutting boards and utensils with soapy water immediately after contact with raw turkey. It's also a good idea to use a separate cutting board for raw turkey and other raw meats, if possible, advises the CDC.
- It is recommended to thaw the turkey in the refrigerator. If you are one of those cooks who prefer to defrost the bird in a cold sink, be sure to change the water every 30 minutes. You can also defrost in the microwave, but be sure to clean inside when you are done. Never defrost the turkey on the counter.
- Do not feed pets raw diets, including raw turkey. According to the CDC, sprouts such as salmonella in raw pet foods can make your pets sick, and you can get sick by handling raw foods or taking care of your pets and playing with them. .
Photos via the Food Inspection and Food Safety Department of the United States Department of Agriculture
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