Jennie O Turkey Recall Expanded In Recent USDA Announcement

More batches of ground turkey have been added to the recent Jennie O turkey recall due to potential salmonella contamination.

On Dec. 21, the USDA announced that additional batches of raw ground turkey were being added to the ongoing Jennie O turkey recall. The recent addition brings the total for the Jennie O turkey recall includes 310, 486 pounds of raw turkey products. The recall, which has been announced by the USDA Food and Safety Inspection Service (FSIS), was prompted concerns that raw turkey products have been contaminated with salmonella.

The following products are included in the Jennie O turkey recall:

• 3-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 and 11/13/18 on the side of the trays.
• 1-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
• 1-lb. packages of “Jennie-O TACO SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
• 1-lb. packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
• 3-lb. packages of “Jennie-O Ground Turkey 85% LEAN | 15% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays.
• 2.5-lb. packages of “Jennie-O Ground Turkey 93% LEAN | 7% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays.
• 3-lb. packages of “STATER BROS. 85% LEAN | 15% FAT ALL NATURAL Ground Turkey” with a “Use or freeze by” date of 11/12/18 on the side of the trays.

Consumers can check their ground turkey packages for establishment number “EST. P-579.” This number will appear in the USDA inspection seal on the labels of recalled products. Items involved in the Jennie O turkey recall were shipped across the United States.

Salmonella is a bacteria which can cause salmonellosis, which the USDA reports is the most common bacterial foodborne illness. Common symptoms of a salmonella infection include diarrhea, abdominal cramps, and fever. Symptoms usually appear within 12 to 72 hours of contact with the bacteria and may last 4 to 7 days. Although most people recover from salmonella without treatment, some individuals may require hospitalization.

In the Center for Disease Control and Prevention (CDC) recently warned that “the outbreak strain of Salmonella Reading is present in live turkeys and in many types of raw turkey products, indicating it might be widespread in the turkey industry.”

So far 216 people in the United States have been sickened by the salmonella outbreak. Of the 216 infected, 84 individuals required hospitalization and one person died. Because the products were shipped around the country, illnesses have been relatively evenly distributed. However, Illinois has seen the most fallen ill at 21 with Minnesota at a close second with 18. Texas has had 17 ill, 16 have fallen ill in California, New York has 15, and Pennsylvania has seen 10.

Consumers can avoid infection with salmonella by making sure to always cook their turkey products thoroughly to an internal temperature of 165 degrees. This cooking process will kill the salmonella bacteria, according to the USDA.

Join a Free Jennie-O Ground Turkey Class Action Lawsuit Investigation

If you purchased Jennie-O ground turkey in a 1-pound package after Sept. 11, 2018 and became ill from Salmonella poisoning, you may qualify to join a Jennie-O ground turkey class action lawsuit investigation.

Learn More