Nationwide Ground Turkey Recall
Cargill is recalling 36 million pounds of ground turkey produced since February 20th at its Springdale, Arkansas facility after a nationwide outbreak of Salmonella Heidelberg, a strain that is resistant to several antibiotics. Salmonella causes fever, diarrhea, abdominal cramps, and can be life-threatening in those with weakened immune systems. So far, one person has died and 76 people have become sick. This number is expected to rise. Twenty-five different types of ground turkey are affected by the recall. For a complete list, see here.
While salmonella is killed by cooking ground meat to 165 degrees, people may be infected through cross-contamination in the kitchen. To avoid salmonella poisoning, be sure to wash hands with warm, soapy before and after handling raw meat, use separate cutting boards and utensils for raw meat, and wash those cutting boards and utensils in hot soapy water. Find out more about the basic rules of food safety here.
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