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FSIS Issues Public Health Alert For Frozen, Fresh Ground Turkey Products
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WASHINGTON, July 29, 2011 - The U.S. Department of Agriculture's (USDA) Food Safety and
Inspection Service (FSIS) is issuing a public health alert due to concerns about illnesses caused by
Salmonella Heidelberg that may be associated with use and consumption of ground turkey.
This public health alert was initiated after continuous medical reports, ongoing investigations and
testing conducted by various departments of health across the nation determined there is an association
between consumption of ground turkey products and an estimated 77 illnesses reported in 26 states. The
illnesses were linked through an epidemiologic investigation and PFGE analyses by state health departments
and The Centers for Disease Control and Prevention (CDC).
CDC is partnering with state health departments to monitor the outbreak while FSIS focuses its investigation
on potential identification of a contamination source(s).
FSIS reminds consumers of the critical importance of following package cooking instructions for frozen or
fresh ground turkey products and general food safety guidelines when handling and preparing any raw meat
or poultry. In particular, while cooking instructions may give a specific number of minutes of cooking
for each side of the patty in order to attain 165 °F internal temperature, consumers should be aware that
actual time may vary depending on the cooking method (broiling, frying, or grilling) and the temperature
of the product (chilled versus frozen) so it is important that the final temperature of 165 °F must be
reached for safety. Please do not rely on the cooking time for each side of the patty, but use a food
thermometer.
Ground turkey and ground turkey dishes should always be cooked to 165 °F internal temperature as measured
with a food thermometer; leftovers also should be reheated to 165 °F. The color of cooked poultry is not
always a sure sign of its safety. Only by using a food thermometer can one accurately determine that
poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain
pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is
always pink.
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 symptoms of salmonellosis are diarrhea, abdominal cramps, and fever
within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can
last up to seven days.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours
a day at AskKaren.gov. The toll-free USDA Meat and Poultry
Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m.
to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
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Last Modified: July 29, 2011 |
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