Jennie-O Turkey is recalling over 91,000 pounds of ground turkey in connection to one illness from salmonella. The salmonella strain has been found in raw-turkey pet food, raw-turkey products collected from people's homes and live turkeys from several states, indicating the bacteria is widespread in the industry.
The recalled products, affecting items with "Use By" dates of October 2 as well as October 1 for the 93 percent Lean product, include Jennie-O Ground Turkey 93 percent Lean, Taco Seasoned Ground Turkey, Ground Turkey 85 percent Lean, and Italian Seasoned Ground Turkey.
Jennie-O stressed in a statement emailed to NPR that its voluntary recall, announced Thursday, is limited to ground turkey from "one production line from a single day's production".
"Jennie-O Italian Seasoned Ground Turkey" with a "Use by" date of 10/02/2018.
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The products also include the designation "P-190" inside the USDA mark of inspection, officials said.
FSIS will continue to work with our public health partners to release information as it becomes available and will take action when we have the evidence.
Consumer Reports was one of several groups which put pressure on the USDA Wednesday, urging the agency to name all the turkey brands which had issues with drug-resistant strains of salmonella poisoning as the Thanksgiving holiday comes next week. Regulators say it should be thrown away.
Symptoms of salmonellosis are diarrhea, abdominal cramps and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts four to seven days. In the meantime, it's important that consumers know they can purchase and safely consume these products.
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The outbreak has sent 63 people to the hospital; one has died. It has been suggested cooking the food items thoroughly at a high temperature.
Ahead of Thanksgiving, and any other night you're planning on cooking a turkey, do not forget to thoroughly wash your hands.
Anyone with questions about the recall can contact Jennie-O at 1-800-621-3505 from 8 a.m.to 4 p.m. Monday through Friday and from 9 a.m.to 5 p.m. Saturday and Sunday. Most stores have disposable meat, pork or poultry thermometers.
Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
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