PROVIDENCE, R.I. (WPRI) — The health department is warning consumers after more than 91,000 pounds of raw, ground turkey were recalled in connection to a possible salmonella outbreak.
According to the United States Department of Agriculture, approximately 91,388 pounds of Jennie-O Turkey Store Sales products have been recalled due to several people becoming sick with salmonella.
The recalled products were all produced on Sept. 11 and shipped nationwide:
- 1-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use by” dates of 10/01/2018 and 10/02/2018.
- 1-lb. packages of “Jennie-O TACO SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018.
- 1-lb. packages of “Jennie-O GROUND TURKEY 85% LEAN | 15% FAT” with a “Use by” date of 10/02/2018.
- 1-lb. packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018.
The recalled products bear a packaging number of “P-190.”
Public health and safety officials are working to track down what made 164 people sick in 34 states.
One patient who tested positive for salmonella had the Jennie-O brand of ground turkey in their home that matched the strain making people sick. However, officials are still working to track down and recall products from other companies that may be affected.
“Patients have reported eating different types and brands of turkey products purchased from many different stores, handling raw turkey pet food and/or raw turkey, or working with live turkeys or living with someone who handled live turkeys,” the USDA Food Safety and Inspection Service said in a statement.
Salmonella is one of the most common bacterial food-borne illnesses. Symptoms include abdominal cramps, diarrhea, and fever 12 to 72 hours after eating the contaminated food. The illness lasts anywhere from 4-7 days.
If you have the recalled products in your freezer, you’re urged to throw them away or return them to the place of purchase.
When preparing raw meat, the health department suggests taking these safety precautions:
- Clean—Wash hands and surfaces often.
- Separate—Separate raw meat from other foods.
- Cook—Cook to the right temperature (for poultry like turkey, this is 165°F)
- Chill—Refrigerate food promptly.