April 3, 2011
A government investigation has linked frozen turkey burgers to a Salmonella illness outbreak.
An investigation by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), Centers for Disease Control and Prevention (CDC) and state agencies has found that an outbreak of salmonellosis caused by Salmonella serotype Hadar is linked to frozen Jennie-O All Natural Turkey Burgers.
The investigation of a person diagnosed with salmonellosis in Wisconsin expanded to include twelve more sick persons in Arizona, California, Colorado, Georgia, Illinois, Mississippi, Missouri, Ohio and Washington between December 2010 and March 2011.
Three people in three different states diagnosed with salmonellosis specifically reported eating this product before they became ill and required hospitalization.
Consumers may have purchased the Jennie-O All Natural Turkey Burgers at Sam’s Club stores nationwide. They can identify the recalled product by the UPC#: 042222 261081, LOT CODES: “32710” through “32780” and a USE BY date of DEC 23 2011. Consumers who determine they possess this recalled product should return it to Sam’s Club for a full refund.
“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 FSIS news release said. “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.”
People concerned they may have contracted salmonellosis from this product should seek medical care.
USDA Recommendations for Preventing Salmonellosis:
- Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
- Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
- Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, 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.