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Arkansas Firm Recalls Ground Turkey Products Due to Possible Salmonella Contamination
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| Recall Release |
CLASS I RECALL |
| FSIS-RC-060-2011 |
HEALTH RISK: HIGH |
Congressional and Public Affairs
(202) 720-9113
Catherine Cochran
WASHINGTON, August 3, 2011 - Cargill Meat Solutions Corporation, a Springdale, Ark.
establishment, is recalling approximately 36 million pounds of ground turkey products that may be
contaminated with a multi-drug resistant strain of Salmonella Heidelberg, the U.S. Department of
Agriculture's Food Safety and Inspection Service (FSIS) announced today.
The products subject to recall today bear the establishment number "P-963" inside the USDA mark of inspection,
and include the following:
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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 ground 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.
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Ground Turkey Chubs - Use or Freeze by Dates of 2/20/11 through 8/23/11
- 10 lb. chubs of Honeysuckle White Fresh Natural Lean Ground Turkey with Natural Flavorings
- 10 lb. chubs of Unbranded Ground Turkey w/ Natural Flavoring 2 Pack
- 80 oz. (5 lbs.) chubs of Riverside Ground Turkey with Natural Flavoring
- 10 lb. chubs of Natural Lean Ground Turkey with Natural Flavorings
- 16 oz. (1 lb.) chubs of Fresh Lean HEB Ground Turkey 93/7
- 16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15
- 16 oz. (1 lb.) chubs of Honeysuckle White 93/7 Fresh Ground Turkey with Natural Flavoring
- 4-1 Pound Packages of Honeysuckle White Ground Turkey with Natural Flavoring Value Pack
- 16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey
- 48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey
85% Ground Turkey - Use or Freeze by Dates of 2/20/11 through 8/23/11
- 19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey
- 19.2 oz. (1.2 lb.) trays of Honeysuckle White Taco Seasoned Ground Turkey Colored with Paprika
- 19.2 oz. (1 lb. 3.2 oz.) trays of Kroger Ground Turkey Fresh 85/15
- 48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15
- 20 oz. (1.25 lb.) trays of Honeysuckle White 85/15 Ground Turkey
- 48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack
- 16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey
- 19.2 oz. (1.2 lbs.) trays of Honeysuckle White Seasoned Italian Style Ground Turkey with Natural Flavorings
- 20 oz. (1 lb. 4 oz.) trays of Safeway Fresh Ground Turkey with Natural Flavorings * 15% Fat
(NOTE: Sold in Texas only at Randall's and Tom Thumb, Use or Freeze by 03/12/11 through 04/30/11)
93% Ground Turkey - Use or Freeze by Dates of 2/20/11 through 8/23/11
- 19.2 oz. (1.20 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey
- 48 oz. (3.0 lbs.) trays of Honeysuckle White 93/7 Lean Ground Turkey Family Pack
- 19.2 oz. (1.2 lb.) trays of Fit & Active Lean Ground Turkey 93/07
- 19.2 oz. (1.2 lbs.) trays of Giant Eagle Ground Turkey Fresh & Premium Lean
- 19.2 oz. (1 lb 3.2 oz.) trays of Kroger Ground Turkey Fresh Lean 93/7
- 20 oz. (1.25 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey
Ground Patties
- 16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with "Use by" or "Freeze by" dates of 2/20/11 through 8/23/11
- 16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15, with "Use by" or "Freeze by" dates of 2/20/11 through 8/23/11
- 16.0 oz. (1 lb.) trays of Shady Brook Farms Ground Turkey Burgers with Natural Flavoring with the following "Use by" or "Freeze by" dates: 07/09/11, 07/10/11, 07/11/11, 07/15/11, 07/16/11, 07/21/11, 07/22/11, 07/24/11, 08/01/11, or 08/04/11
Frozen Ground Turkey - Production Dates of 2/20/11 through 8/2/11
- 16 oz. (1 lb.) chubs of Honeysuckle White Ground Turkey with Natural Flavoring
- 16 oz. (1 lb.) chubs of Spartan Ground Turkey
- 48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Ground Turkey
- 40 lb. Bulk Packed Ground Turkey with Natural Flavoring for Food Service Use Only
These products were distributed at the retail level nationwide. Cargill Meat Solutions Corporation requests
that consumers who may have purchased these products return them to the point-of-purchase. 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.
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—to
165° F, as determined with a food thermometer.
This recall follows a July 29, 2011 FSIS Public Health Alert
that was initiated due to concerns about illnesses caused by Salmonella Heidelberg that may be
associated with use and consumption of ground turkey. A total of 79 persons infected with the outbreak
strain of Salmonella Heidelberg have been reported from 26 states between March 1 and August 3, 2011.
The outbreak strain of Salmonella Heidelberg is resistant to several commonly prescribed antibiotics.
Among the ill persons with available information, 22 (38%) have been hospitalized and 1 death has been
reported. As a result of the epidemiologic and traceback investigations, as well as in-plant findings,
FSIS determined that there is a link between the Cargill 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.
FSIS will continue to provide information as it becomes available, including information about any further
related recall activity. Individuals concerned about an illness should contact a health care provider.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the
recall and that steps are taken to make certain that the product is no longer available to consumers.
Consumers with questions about this recall should contact Cargill's consumer relations toll free telephone
number at 1-888-812-1646. Media with questions regarding the recall should contact Cargill's media contact
Mike Martin at michael_martin@cargill.com or (316) 291-2126.
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.
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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Get investigation updates from CDC, plus links to other resources—including
product information from Cargill. |
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Last Modified:
June 6, 2012 |
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USDA Recall Classifications
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| 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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| Class II |
This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
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| Class III |
This is a situation where the use of the product will not cause adverse health consequences.
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