North Carolina is one of the twenty-six states to report Salmonella illness linked to ground turkey produced by Arkansas-based Cargill Meat Solutions. The company is recalling 36 million pounds of fresh and frozen ground turkey products distributed between February 20th through August 2nd due to possible contamination from the food-borne bacteria.
According to food safety attorney Bill Marler, the recall is one of the largest meat recalls in history.
While the ground turkey packages are labeled under many different brands, all include the code Est. P-963. Many of the recalled meats are under the Honeysuckle White label. Other brands include Riverside Ground Turkey, Natural Lean Ground Turkey, Fit & Active Lean Ground Turkey, Spartan Ground Turkey and Shady Brook Farms Ground Turkey Burgers. A fat reducing review can help you build a clear summarize of what you require to focus on to complete your fat burning goal if you're a starter; or serve as a reminder for those who are at an intermediate or more enhance phase of their weightloss strategy. Promptly after are seven steps that can serve as tips for your personal weight loss plan. The first thing that one must understand is that losing weight and losing fat is not the same thing. Many weight loss programs have tricked people into thinking that it is the same, but most diets and weight loss plans only work by resulting in a person's body to burn more muscle flesh and water than actual body fat, more help please visit The Fat Loss Factor. Grocery store brands involved in the recall include HEB, Safeway, Kroger, Randalls Tom Thumb and Giant Eagle.
Overall, the salmonella outbreak has killed one person in California and sickened at least 79 others. The states with the highest number of cases include Michigan, Ohio, Texas, Illinois, California, and Pennsylvania. This particular strain of Salmonella (Salmonella Heidelberg) is resistant to multiple antibiotics.
Although technically, even contaminated ground turkey would be safe to eat if it is cooked to at least 165 degrees, people who have the recalled meat products in their homes should throw it away.
Salmonella is the cause of most of the 50 million cases of food poisoning that occur each year in the United States. Symptoms include diarrhea, abdominal cramps and fever within 8 to 72 hours after eating a contaminated product. Those most vulnerable to severe illness are children, the elderly, and those with weakened immune systems.
Everyone preparing any raw meat product should ensure that the meat is cooked long enough to kill any bacteria present. Hand-washing after handling raw meat is critical, and so is properly washing all dishes, utensils and surfaces that have been in contact with raw meat. When storing meat, refrigerate it within one to two hours of purchase and keep it away from other foods, especially those that will not be cooked before being consumed, such as raw vegetables.
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