July 15, 2020

Who Sold Jennie-O Turkey Associated With Salmonella Outbreak?

Who sold Jennie-O raw ground turkey that is associated with a Salmonella Reading outbreak? The USDA has released a list of stores where the recalled Jennie-O ground raw turkey was sold. The 10 page list has stores in Iowa, Illinois, Indiana, Michigan, Minnesota, Oklahoma, Texas, and Wisconsin. Look at that list carefully to see if you shop there. Then use the information below to identify the products that were recalled.

Who Sold Jennie-O Ground Turkey Salmonella

The recalled products are 1-pound packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use by” dates of 10/01/2018 and 10/02/2018; 1-pound packages of “Jennie-O TACO SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018; 1-pound packages of “Jennie-O GROUND TURKEY 85% LEAN | 15% FAT” with a “Use by” date of 10/02/2018; 1-pound packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018; and 1-pound packages of “GROUND TURKEY 90% LEAN | 10% FAT” with a “Use by” date of 10/02/2018. All of these products have there establishment number “P-190” inside the USDA mark of inspection. Now that you know who sold Jennie-O raw ground turkey, you can protect yourself.

FSIS, the CDC, and the Arizona Department of Health Services have been conducting traceback investigations to find out where the product that made people sick came from. They found the outbreak strain of Salmonella Reading in an intact, unopened package in a patient’s home.

In this outbreak, 164 people are sick in 35 states. Sixty-three people have been hospitalized, and one person who lived in California has died. Those who are sick said they ate different types and brands of turkey products from many different stores. They also handled raw turkey pet food, or worked with turkeys.

It’s important that all consumers learn how to handle raw meat products safely. Always treat these foods as if they are contaminated. Avoid cross-contamination between raw meats and poultry and other foods, especially those that are eaten raw. Always wash your hands, utensils, countertops, pots, pans, and cutting boards with warm soapy water after you cook raw meat and poultry. And always cook poultry to a final internal temperature of 165°F; test it with a meat thermometer.

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