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Sun, Nov. 17

Cargill turkey recall

If you have purchased ground turkey in the past few months from Walmart or Fry's you need to check the Use or Freeze by dates. A variety of Cargill ground turkey products has been recalled and may contain salmonella.

Cargill Meat Solutions Corporation is recalling approximately 36-million pounds of ground turkey products that may be contaminated with a multi-drug resistant strain of Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) recently announced.

For specific recall dates go to http://www.fsis.usda.gov/ or call 1-888-674-6854.

Locally, Fry's and Wal-Mart stores carry Cargill brand ground turkey, which is the brand associated with the recall. "Food safety is our highest priority, and customers can return the ground turkey for a refund or exchange," said Pam Giannonatti of Fry's Food Stores.

Adam Johnson of Wal-Mart Stores Inc. said, "As part of our commitment to food safety we have removed the recalled product from stores and, in an abundance of caution, issued a register lockdown to prevent the sale of these items. Customers who may have purchased one of the items identified in the recall may return it to their nearest store for a full refund."

"We recommend that everyone check the labels on ground turkey in their refrigerators and freezers, to ensure the product is not part of the recall and thoroughly cook ground turkey to lessen the chance of food borne illness" states Cecil Newell, Environmental Health Unit Manager with Yavapai County Community Health Services.

The Center for Disease Control recommends the following guidelines when preparing meats in order to avoid food borne illnesses:

• Wash hands with soap and warm water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot soapy water. Immediately clean spills.

• Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry, egg products and cooked foods.

• Consumers should only eat ground turkey or ground turkey patties that have been cooked to a safe internal temperature of 165° F.

• Color is NOT a reliable indicator that ground turkey or ground turkey patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli.

• The only way to be sure ground turkey is cooked to a high enough temperature is to use a thermometer to measure the internal temperature.

• Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking.

For up-to-date information on the recall or to learn more about proper cooking of turkey, go to the Centers for Disease Control website at http://www.cdc.gov/ or the United States Department of Agriculture website at: http://www.fsis.usda.gov/

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