Jennie-O Turkey Burger Products Recalled Due to Possible Salmonella Contamination
On Friday, April 1st, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced the recall by Jennie-O Turkey Store of approximately 54,960 pounds of frozen, raw turkey burger products that may be contaminated with Salmonella.
The products subject to recall include 4-pound boxes of Jennie-O Turkey Store® "All Natural Turkey Burgers with seasonings Lean White Meat". Each box contains 12 1/3-pound individually wrapped burgers.
The products have a use by date of "DEC 23 2011" and an identifying lot code of "32710" through "32780" are ink-jetted on the side panel of each box, just above the opening tear strip. Establishment number "P-7760" is located within the USDA mark of inspection on the front of each box. The products were packaged on Nov. 23, 2010 and were distributed to retail establishments nationwide.
When available, the retail distribution list(s) will be posted on FSIS' website at www.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp
The Wisconsin Department of Health and Family Services notified FSIS of a patient diagnosed with salmonellosis caused by Salmonella serotype Hadar. The investigation expanded to include 12 people in Arizona, California, Colorado, Georgia, Illinois, Mississippi, Missouri, Ohio, Washington, and Wisconsin who also have been diagnosed with Salmonella Hadar infection, with illnesses occurring between December 2010 and March 2011. Working in conjunction with the Centers for Disease Control and Prevention (CDC) and state public health partners, FSIS determined that three of the patients in Colorado, Ohio, and Wisconsin specifically reported eating this product prior to illness onset and hospitalization; the last of these illnesses was reported on March 14, 2011.
As a result of the epidemiologic investigation, FSIS determined that there is a link between the Jennie-O ground turkey products and this illness outbreak. FSIS is continuing to work with CDC, affected state public health partners, and the company on the investigation.
The FSIS noted that as the investigation of illnesses related to this recall continues, additional raw turkey products may be recalled. Therefore, consumers should take extra care when preparing all raw turkey products.
To prevent salmonellosis and other foodborne illnesses, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, and cook poultry (including ground turkey burgers) to 165° F, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within six to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days. Individuals concerned about an illness should contact a physician.
Jennie-O Turkey Store has created an online resource for consumers with questions about this recall. It can be found on their website at www.jennieo.com/recall. Media with questions regarding the recall should contact Julie Craven, Vice President of Corporate Communications, at [email protected] or (507) 437-5345.