39 Tons of Butterball Ground Turkey Recalled for Salmonella Danger
Butterball is issuing a product defect recall for 39 tons of ground turkey products because of potential salmonella contamination. According to a CNN news report, the products were linked to four illnesses at a single residential facility in Wisconsin and one illness in Minnesota. The ground turkey samples in all cases in both states tested positive for salmonella Schwarzengrund, a specific strain of the bacteria. They are not related to a previous multistate salmonella outbreak linked to turkey products.
Details of the Recall
The U.S. Department of Agriculture (USDA)said the pre-packaged ground turkey was produced July 7 and that all the products have a use- or sell-by date of July 26, 2018. The recalled products were shipped to institutional and retail locations all around the country. Most of the contaminated products carry the Butterball brand, but two lots are branded Kroger and Food Lion.
While it’s unlikely that any of these products will still be in retail stores, officials are concerned that they may still be in consumers’ freezers. Butterball says it is working with USDA and health departments to encourage people to check their freezers for these products and dispose of them.
Dangers of Salmonella Infections
Some of the most common symptoms of a salmonella infection include diarrhea, abdominal cramps and fever within 12 to 72 hours. Most people tend to recover without treatment. The illness could last anywhere from four to seven days. In some people, however, the diarrhea could be so severe that they need to be hospitalized.
Young children, senior citizens and individuals with compromised immune systems such as those undergoing cancer treatment, are more likely to develop severe illness. If you are experiencing any symptoms, it is important that you contact your health care provider right away to receive medical attention and treatment.
What Actions Can You Take?
There are a number of precautions that could be taken in order to prevent these types of food-borne illnesses. Anytime you’re preparing raw meat, it should be thoroughly cooked to an internal temperature of at least 165 degrees Fahrenheit to kill pathogens that may be present. If you are preparing raw meat, you should wash your hands well before and after. Raw turkey should not be washed before preparing because of the risk of spreading the bacteria to other cooking surfaces.
If you or a loved one has been sickened after eating these products, you may be able to file a lawsuit against the food producer, processor, retailer or other parties along the supply chain whose negligence may have caused or contributed to your illness. Contact an experienced food poisoning lawyer who will help you secure maximum compensation for your losses.