Friday , May 14 2021

Jennie-O remembers 90,000 pounds of Chinese turkey at the national level

Jennie-O Turkey Store Sales, LLC, recalled 91,388 pounds of turkey products that could be linked to diseases of other turkey products that affected 164 people in 35 states, including six in Ohio. A person in California died.

He has so far recalled that there are 1-pound Jennie-O turkey packages including "93 percent lean" with "use by" dates of October 1 and 2; Taco Condimentado with "use by" date of October 2; "85 percent lean" with "use by" date of October 2 and Italian Seasoning with "use by" date of October 2. Consumers should also consult another identification factor, the presence of the "P-190" establishment number within the USDA inspection mark.

Consumers are encouraged to remove affected packages or return them to the place of purchase. Consumers with questions related to withdrawal can contact the company every day at 1-800-621-3505.

While the items recalled in October, government officials fear that consumers may freeze these products at home.

The withdrawal does not include frozen turkeys that could be bought for the Day of Thanksgiving. But USDA officials say that more companies and products could be remembered in this investigation a year ago Salmonella Read

Bacterial tension was found in raw poultry foods in Minnesota. The raw turkey products collected in homes of people and live turkeys from several states, indicating that pollution is widespread in the industry, observed the Washington Post.

According to the Post, groups such as Consumer Reports are requesting vendor names where a bacterium is closely related Salmonella Read was found. But, according to the post, the USDA authorities said in a statement that "it would be" irresponsible and imprudent "to identify the brands or name the companies that operate the facilities" when there was no connection from an establishment to a disease. & # 39; "

Several government agencies are recommending home-based food security, including the Ohio Department of Health, which offered key actions:

· Wash your hands before and after preparing or eating foods. Salmonella Infections can spread from person to person.

· Cook the turkey – and leftovers – at an internal temperature of 165 degrees to kill harmful germs. Use a food thermometer, placing it in the thickest part of the food.

· Do not wash raw birds before cooking; Germs can splurge your kitchen. Wash hands, counters, cutting boards and utensils with hot water and soap after touching the turkey. If possible, use a separate cutting board for turkey and other raw meats.

· Never thaw your turkey at the counter. Use the refrigerator, a cold water sink that changes every 30 minutes or the microwave.

You can find more detailed USDA online instructions for instructions.

According to the USDA, the most common symptoms of salmonellosis are diarrhea, abdominal cramps and fever within 12 to 72 hours after eating the contaminated product. The disease usually lasts between 4 and 7 days. In some individuals, diarrhea can be quite severe for hospitalization. Older adults, babies and people with weakened immune systems are at greater risk. Concerned individuals should contact their doctor.

Patients with bacteria, according to press releases, reported a wide variety of contacts of turkeys, including "eating different types and brands of turkey products purchased in various stores, handling raw turkey and / or raw turkey food or working with turkeys Live or live with someone who handled live turkeys. "

None of the diseases connected to the outbreak came from northeastern Ohio. There were two in Hamilton County and one in Butler, Lucas, Fairfield and Montgomery, according to J.C. Benton, a spokesman for the Ohio Department of Health. Ages vary from 4 to 76 years. One person was hospitalized, but no deaths were recorded.

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