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Turkey tips countdown

November 24, 2018

Holiday events bring opportunities to enjoy seasonal food favorites. Continued here are the third set of tips for food safe handling of holiday foods we prepare most often during this time of year. Due to the raw turkey recall, below are steps to follow.

Recall

On Nov. 15, 2018, Jennie-O Turkey Store Sales, LLC, in Barron, Wisconsin recalled approximately 91,388 pounds of raw ground turkey products. The recalled ground turkey was sold in one-pound packages labeled with establishment number “P-190.” This is found inside the USDA mark of inspection. The following products were recalled:

• “Jennie-O Ground Turkey 93% LEAN | 7% FAT” with “Use by” dates of 10/01/2018 and 10/02/2018.

• “Jennie-O Taco Seasoned Ground Turkey” with a “Use by” date of 10/02/2018.

• “Jennie-O Ground Turkey 85% LEAN | 15% FAT” with a “Use by” date of 10/02/2018.

• “Jennie-O Italian Seasoned Ground Turkey” with a “Use by” date of 10/02/2018.

Always handle raw turkey carefully and cook it thoroughly to prevent food poisoning. This outbreak is a reminder that raw turkey products can have germs that spread around food preparation areas and can make you sick.

Except for the recalled Jennie-O brand ground turkey products, the Centers for Disease Control (CDC) is not advising that consumers avoid eating properly cooked turkey products, or that retailers stop selling raw turkey products. Rather the public should not eat, sell, or serve recalled Jennie-O brand ground turkey products.

CDC advises consumers to follow these steps to help prevent Salmonella infection from raw turkey:

• Wash your hands. Salmonella infections can spread from one person to another. Wash hands before and after handling raw turkey products.

• Cook raw turkey thoroughly to kill harmful germs. Turkey breasts, whole turkeys, and ground poultry, including turkey burgers, casseroles, and sausage, should always be cooked to an internal temperature of 165°F to kill harmful germs. Leftovers should be reheated to 165°F. Use a food thermometer to check and place it in the thickest part of the food.

• Don’t spread germs from raw turkey around food preparation areas. Washing raw poultry before cooking is not recommended. Germs in raw poultry juices can spread to other areas and foods. Thoroughly wash hands, counters, cutting boards, and utensils with warm, soapy water after they touch raw turkey. Use a separate cutting board for raw turkey and other raw meats if possible.

• CDC does not recommend feeding raw diets to pets. Germs like Salmonella in raw pet food can make your pets sick. Your family also can get sick by handling the raw food or by taking care of your pet.

• For more information and updates to food recalls visit CDC.gov.

Julie Buck, EdD, RDN, is a registered dietitian, food safety and health educator employed at the University of Idaho Extension, Bingham County. She can be reached at (208)785-8060 or jhbuck@uidaho.edu.

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