Jennie-O Turkey Store Provides Additional Information on Limited Voluntary Recall of 164,210 Pounds of Raw Ground Turkey Products

Important Information for Consumers – Safely Handling Raw Poultry Products

Jennie-O Turkey Store facilities are USDA inspected on a daily basis and meet all USDA regulations for food safety. Scientific and food safety experts, along with the government, point to a high probability that consumers are failing to employ important food safety steps when handling raw turkey.

As the USDA cited in its release, “FSIS and our public health partners, including the Centers for Disease Control and Prevention (CDC) and state public health officials, are investigating a Salmonella Reading outbreak. Please note that FSIS is continuing to investigate illnesses associated with this widespread outbreak, and additional product from other companies may also be recalled. Salmonella is prevalent and can be present in raw poultry and meat – no raw poultry or meat is sterile.” The FSIS and CDC also reiterated that, “consumers can protect themselves now and in the future by ALWAYS cooking their turkey, and other poultry products thoroughly, to a safe internal temperature of 165 degrees, as measured using a food thermometer. The cooking process kills the Salmonella. No one should be eating partially cooked or raw turkey. Additionally, it is essential that people wash their hands after handling raw poultry, meat, and pet food to avoid cross contamination.”

It is important to note that ground turkey is perfectly safe to eat when handled and prepared properly, following the instructions on all Jennie-O^® product packaging. Consumers can avoid illness associated with Salmonella, including Salmonella Reading, by following the instructions on the packaging.

The issue of illness associated with exposure to Salmonella and the need for proper handling and preparation is not specific to Jennie-O Turkey Store. Salmonella is commonly found in a wide variety of raw foods including ground beef, fruits and vegetables and other products.

“The safe food handling procedures we teach the next generation of chefs are exactly the same as when food is prepared in the home,” said Brad Barnes, Certified Master Chef and Director of CIA Consulting, a division of The Culinary Institute of America. “It is so important to avoid cross contamination by keeping raw and cooked food separate. Additionally, frequent and thorough hand washing, as well as sanitizing of all cooking utensils, are two of the most effective methods of preventing contamination.”

“Raw meats, including turkey, are safe to eat once they have been cooked thoroughly,” said Ron DeSantis, Certified Master Chef and former faculty and administrator at the Culinary Institute of America and former head of dining at Yale University. “Do not handle ready-to-eat food with bare hands and keep hands away from possible sources of contamination – face, hair, eyes and mouth. Always thaw food under refrigeration and put leftovers in the refrigerator within two hours after serving. Lastly, using clean and sanitized tools and equipment are food safety practices and should be done frequently and throughout food preparation and service.”

The National Turkey Federation has also commented on preventing illness from Salmonella on its website by noting that consumers “… can rest easy knowing they have ultimate control in the fight against foodborne illness.”