The Salmonella Schwarzengrund outbreak linked to recalled Butterball ground turkey has ended with 7 sick in 3 states. One person was hospitalized in this outbreak, and there were no deaths.
The case count by state is: Minnesota (2), North Carolina (2), and Wisconsin (4). Illness onset dates ranged from December 19, 2018 to March 16, 2019. The patient age range was from less than one year to 71.
Butterball recalled more than 78,000 pounds of raw ground turkey products on March 14, 2019 that were shipped nationwide. The turkey was also packaged under the Food Lion and Kroger brands. The turkey was produced in July 2018. Some of this turkey, with establishment number “EST. P-7345” and a sell or freeze by date of 7/26/18, could still be in consumers’ freezers. Check your freezer to make sure you don’t have any of these products.
PulseNet, the national sub typing network of food agency laboratories, identified people who were part of this outbreak. Whole genome sequencing performed on bacteria taken from ill persons showed that they were closely related genetically, which means they were likely to share a common source of infection.
Five of seven ill persons said they ate ground turkey at home the week before they got sick, or their lived in a resident where ground turkey was served. Health officials in Wisconsin collected records and unopened ground turkey from a residence where four of the ill persons live. Records show the turkey was Butterball brand. The outbreak strain of Salmonella Schwarzengrund was found in samples of that ground turkey.
Attorney Fred Pritzker, who has represented many clients sickened with Salmonella infections in lawsuits against processors and grocery stores, said, “Even when you recover from this infection, there is still a risk you will develop a serious complication in the future.” Call 1-888-377-8900 or 612-338-0202 for help.
Food safety lawyer Fred Pritzker said, “No one should get sick just because they bought ground turkey from a supermarket. We hope the turkey industry can bring this Salmonella problem under control.”
The outbreak notice ends with advice for handling raw ground turkey. Always cook those products to a final internal temperature of 165°F, tested with a food thermometer. You can’t tell whether ground turkey or any meat is safe to eat by its appearance. Wash your hands and any items that come into contact with raw ground turkey with soap and water. And avoid cross-contamination with raw ground turkey and kitchen surfaces, as well as foods that are eaten uncooked.
The symptoms of a Salmonella infection include fever, nausea, vomiting, chills, abdominal cramps, and diarrhea that may be bloody. Most people recover in about a week from this infection, but long term complications can include reactive arthritis, endocarditis, and irritable bowel syndrome. If you have been ill with these symptoms and have eaten recalled Butterball ground turkey, see your doctor. You may be part of this Salmonella Schwarzengrund outbreak.
