Cargill is recalling approximately 36 million pounds of ground turkey products that may be contaminated with a multi-drug resistant strain of salmonella Heidelberg. The ground turkey products bear the number “P-963” inside the USDA mark of inspection. To date this salmonella outbreak is linked to one death and 79 illnesses in 26 states.
The symptoms of salmonella include diarrhea, fever, and abdominal cramps. The Heidelberg strain of the bacteria appears to be antibiotic resistant.
Health officials urge consumers to return any opened or unopened packages of ground turkey items listed on the Cargill product-recall list for a full refund.
But health officials also say even contaminated turkey meat is safe to eat if it is cooked thoroughly — to 165 degrees Fahrenheit — with temperature confirmed by a meat thermometer. Follow good food safety practices when using ground turkey: wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and clean all cutting boards and other surfaces well.
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