At least sixteen illnesses reported in California, with at least one death, have been linked to possible salmonella contamination in raw ground turkey.
On Friday, Dec. 21, Jennie-O Turkey Stores Sales voluntarily recalled approximately 164,210 pounds of raw ground turkey products because of the possibility of salmonella contamination. CDC investigators said other suppliers could be involved.
“A single, common supplier of raw turkey products or of live turkeys has not been identified that could account for the whole outbreak,” according to the CDC’s update on the outbreak.
The turkey meat was sold at a variety of stores in California, including Albertsons, Food 4 Less, Stater Bros. Markets, Superior Super Warehouse and Ralphs.
The recall was announced as the U.S. Centers for Disease Control and Prevention reported 52 new cases of illness associated with the outbreak. This brings the total number of illnesses to 216 people across 38 states since the outbreak began in November 2017.
Eighty-four people have been hospitalized and one death has been reported.
Some of the recalled raw ground turkey products were produced at the Jennie-O’s Faribault, Minn., facility on Oct. 22-23. The recalled packages are marked on the side with establishment number P-579 and were sold in 1-pound, 2.5-pound and 3-pound packages.
With the exception of the recalled Jennie-O ground turkey products, the CDC is not advising consumers avoid eating properly cooked turkey products, or that retailers stop selling raw turkey products.
Salmonella is killed when turkey meat is properly cooked to the USDA Food Safety Inspection Service standard of 165-degrees Fahrenheit.