New Braunfels Turkey Recall Timely Reminder For Thanksgiving
Just in time for Thanksgiving, there is a new nationwide food recall out. This time it is for about 2,609 pounds of ready-to-eat smoked turkey breast products from New Braunfels Smokehouse.
US Department of Agriculture warns of possible contamination
According to the US Department of Agriculture’s Food Safety and Inspection Service, the Texas turkey products may be contaminated with Listeria monocytogenes, a common bacteria that can be destroyed with adequate cooking.
New Braunfels Smokehouse is recalling the following products: 1-pound packages of New Braunfels Smokehouse Sliced Smoked Turkey, package code 2210; 4 to 6 pound packages of New Braunfels Honey-Glazed Spiral Sliced Smokehouse Hickory Smoked Boneless Breast of Turkey, package code 2180; 4 to 6 pound whole breast packages of Stegall Boneless Hickory Smoked Turkey Breast, package code 2210; and 4 to 6 pound whole breast packages of Stegall Spiral Slice Hickory Smoked Turkey Breast, package codes 2180 or 2210.
Consumers can contact New Braunfels Smokehouse customer service representative Susan Owens about the turkey recall at 1-800-537-6932. Anyone who has food safety questions can access the Food Safety Inspection Service 24 hours a day at “Ask Karen,” a virtual representative, at www.AskKaren.gov.
This turkey recall is timely for the Thanksgiving season in that it reminds consumers of the dangers associated with improperly handled or prepared turkeys. The US Department of Agriculture Food Safety and Inspection Service offers a website with detailed information about handling and preparing turkey, ranging from proper storage and thawing to safe cooking times depending on the method of preparation, and how to handle ready-prepared turkey dinners.
Briefly, a whole turkey is considered to be safe when the internal temperature is a minimum of 165 ◦F throughout the bird. A food thermometer should always be used to check the internal temperature and stuffing. The thermometer should be inserted in the innermost part of the thigh and wing and the thickest part of the breast.
For optimum safety, the USDA recommends you not stuff the turkey but cook the stuffing outside the bird. If you do stuff the turkey, the center of the stuffing must reach a minimum internal temperature of 165 ◦F before it is safe to eat. Allow a cooked stuffed turkey to stand 20 minutes before you remove the stuffing.
Proper storage and handling of turkeys is critical, as several foodborne organisms are associated with these fowl. Salmonella enteritidis, Campylobacter jejuni, Staphylococcus aureus, and Listeria monocytogenes bacteria can all be destroyed by proper cooking. However, these organisms can be spread to other foods and utensils while the uncooked turkey is being handled and prepared. Therefore it is critical that the fowl be stored, thawed, and prepared using the proper procedures.
During the Thanksgiving and holiday season, it is easy to get caught up in the bustle and excitement and to forget to practice food safety. The new turkey recall is a small yet important reminder that everyone needs to be careful when handling food and to consult preparation guidelines, like those offered by the USDA, whenever you have any questions.
US Department of Agriculture