Butterball recalling turkey products due to possible salmonella contamination

On March 13, Butterball, LLC, headquartered in a Mount Olive, North Carolina, recalled approximately 78,164 pounds of raw ground turkey products that may be contaminated with Salmonella Schwarzengrund, according to a release from the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

The prepacked raw ground turkey was produced on July 7, 2018. The following products listed below are subject to recall: [Also See Images of Labels at the end of this article.]

• 48-oz. plastic wrapped tray containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (85% LEAN/15% FAT)” with sell or freeze by date of 7/26/18, lot code 8188, and UPC codes 22655-71555 or 22655-71557 represented on the label.
• 48-oz. plastic wrapped tray containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (93% LEAN/7% FAT)” with sell or freeze by date of 7/26/18, lot code 8188 and UPC code 22655-71556 represented on the label.
• 16-oz. plastic wrapped tray containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (85% LEAN/15% FAT)” with sell or freeze by date of 7/26/18, lot code 8188 and UPC code 22655-71546 represented on the label.
• 16-oz. plastic wrapped tray containing “BUTTERBALL everyday Fresh Ground Turkey WITH NATURAL FLAVORING (93% LEAN/7% FAT)” with sell or freeze by date of 7/26/18, lot code 8188 and UPC codes 22655-71547 or 22655-71561 represented on the label
• 48-oz. plastic wrapped tray containing “Kroger GROUND TURKEY FRESH 85% LEAN – 15% FAT” with sell or freeze by date of 7/26/18, lot code 8188, and UPC code 111141097993 represented on the label.
• 48-oz. plastic wrapped tray containing “FOOD LION 15% fat ground turkey with natural flavorings” with sell or freeze by date of 7/26/18, lot code 8188 and UPC code 3582609294 represented on the label.

The products subject to recall bear establishment number “EST. P-7345” inside the USDA mark of inspection. These items were shipped to institutional and retail locations nationwide.

The problem was discovered by FSIS and public health partners, including the Centers for Disease Control and Prevention (CDC), the Wisconsin Department of Health Services and Wisconsin Department of Agriculture, Trade and Consumer Protection, who had been investigating a multistate outbreak of Salmonella Schwarzengrund illnesses involving 5 case-patients from 2 states.  Wisconsin collected three intact Butterball brand ground turkey samples from a residence where 4 of the case-patients live.  The case-patients and ground turkey Salmonella Schwarzengrund isolates are closely related, genetically.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized.

Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online

The USDA has categorized this recall as being a Class I (High) health risk.

Class I Health Risk: This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

(Source: United States Department of Agriculture, Food Safety and Inspection Service)

~ Posted by: Richard Webster, Ace News Today   /   Connect with Richard on Facebook and Twitter