The Center for Disease Control has issued public food safety and health alert for 200,000 Lbs. of raw ground turkey over Salmonella Hadar Illness.
On April 12, the Center for Disease Control (CDC) sent out a public food safety alert following a Salmonella Hadar outbreak linked to ground turkey.
The food alert came as the CDC and partner health bodies investigate cases of Salmonella Hadar illnesses in some states in the United States. The onset dates for the sicknesses range from December 2020 through March 4, 2021.
Photo of a roasted turkey served on a table | Photo: Pexels
Following the CDC's food safety alert, the US Department of Agriculture's Food Safety and Inspection Service (FSIS) issued an updated public health alert to reflect the CDC's recent changes regarding the incubation period for Salmonella.
The FSIS's health alert is for about 211,406 pounds of raw ground turkey products made by Plainville Brands, LLC, an establishment based in Pennsylvania.
There are concerns that they may have caused the illness. The FSIS did not issue a recall of the products as it believes the products are no longer available for purchase.
Raw turkey should be cooked using a food thermometer to ensure it is cooked or reheated to 165°F.
However, it is worried that consumers may still have the products in their freezers. Hence, it urged consumers who have purchased the products not to consume them but throw them away or return them.
The FSIS also listed the affected products, while CDC issued four food safety steps for all other raw turkey products, urging consumers to wash their hands with soap and water before and after handling raw turkey.
They should also wash all kitchen utensils, cutting boards, countertops, etc., that come in contact with raw turkey with hot soapy water or a dishwasher.
Consumers are not to wash raw turkey as it can spread turkey juices and contaminate the surfaces or objects they touch. They are also to separate cutting boards used for raw turkey and keep them separated from other food that would not be cooked.
Raw turkey should be cooked using a food thermometer to ensure it is cooked or reheated to 165°F, which is high enough to kill germs. Leftovers should be refrigerated at 40°F or below within two hours. Turkey should be thawed in the refrigerator and not on the counter.
According to the CDC, salmonella is a foodborne bacteria that causes illnesses and food poisoning. Common symptoms include abdominal cramps, diarrhea, and fever, which occur within 12-72 hours after consuming a contaminated product.
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