Jennie-O Turkey Burger Recall – Salmonella Hadar Outbreak Lawyer
The Food Safety and Inspection Service (FSIS) announced today that, on April 1, 2011, Jennie-O Turkey Store®, Willmar, Minnesota, recalled approximately 54,960 pounds of frozen, raw turkey burger products due to possible contamination with Salmonella.
To date, the products subject to recall include:
- 4-pound boxes of Jennie-O Turkey Store® “All Natural Turkey Burgers with seasonings Lean White Meat”. Each box contains 12 1/3-pound individually wrapped burgers.
A use by date of “DEC 23 2011″ and an identifying lot code of “32710″ through “32780″ are inkjetted on the side panel of each box, just above the opening tear strip. Establishment number “P-7760″ is located within the USDA mark of inspection on the front of each box. The products were packaged on Nov. 23, 2010 and were distributed to retail establishments nationwide.
The FSIS received at report of a case of salmonellosis caused by Salmonella Hadar from the Wisconsin Department of Health and Family Services. The FSIS investigation has expanded to include 12 people in Arizona, California, Colorado, Georgia, Illinois, Mississippi, Missouri, Ohio, Washington, and Wisconsin who also have been diagnosed with Salmonella Hadar infection. These illnesses occurred between December 2010 and March 2011. The cooperative effort of the CDC, state public health partners and FSIS has revealed that three of the patients in Colorado, Ohio, and Wisconsin specifically reported eating Jennie-O turkey prior to illness onset and hospitalization.
As a result of the epidemiologic investigation, FSIS determined that there is a link between the Jennie-O ground turkey products and this illness outbreak. The FSIS will continue to investigate of illnesses related to this recall, additional raw turkey products may be recalled. As a result, FSIS is alerting consumers to take extra care when preparing all raw turkey products.
To prevent salmonellosis, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Be sure to cook poultry, including ground turkey, to 165° F on a food thermometer.
Salmonella Lawyer
To contact a Salmonella lawyer at Pritzker Olsen law firm, please call 1-888-377-8900 (TOLL FREE) or submit our Salmonella case review form. Salmonella lawyer Fred Pritzker has a national practice and represents Salmonella victims throughout the United States.
Tags: Salmonella, Salmonella Poisoning Attorney, Salmonellosis
