jennie-o.jpgJennie-O Turkey Store, a Willmar, Minn. establishment, is recalling approximately 54,960 pounds of frozen, raw turkey burger products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. As FSIS continues its investigation of illnesses related to this recall, additional raw turkey products may be recalled. As a result, FSIS is alerting consumers to take extra care when preparing all raw turkey products.

To prevent salmonellosis and other foodborne illnesses, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, and cook poultry—including ground turkey burgers—to 165° F, as determined with a food thermometer.

The products subject to recall include:

• 4-pound boxes of Jennie-O Turkey Store® “All Natural Turkey Burgers with seasonings Lean White Meat”. Each box contains 12 1/3-pound individually wrapped burgers.

A use by date of “DEC 23 2011” and an identifying lot code of “32710” through “32780” are inkjetted on the side panel of each box, just above the opening tear strip. Establishment number “P-7760” is located within the USDA mark of inspection on the front of each box. The products were packaged on Nov. 23, 2010 and were distributed to retail establishments nationwide.

The Wisconsin Department of Health and Family Services notified FSIS of a patient diagnosed with salmonellosis caused by Salmonella serotype Hadar. The investigation expanded to include 12 people in Arizona, California, Colorado, Georgia, Illinois, Mississippi, Missouri, Ohio, Washington, and Wisconsin who also have been diagnosed with Salmonella Hadar infection, with illnesses occurring between December 2010 and March 2011. Working in conjunction with the Centers for Disease Control and Prevention (CDC) and state public health partners, FSIS determined that three of the patients in Colorado, Ohio, and Wisconsin specifically reported eating this product prior to illness onset and hospitalization; the last of these illnesses was reported on March 14, 2011.

  • Carl Custer

    A little history:
    The first isolation of Salmonella Hadar in the US was from raw Jennie-O turkey. It was done during a survey of Salmonella-free and regular turkeys.
    Poult Sci. 1982 Oct;61(10):1962-7.
    Incidence of Salmonella in fresh dressed turkeys raised under Salmonella-controlled and uncontrolled environments.
    Campbell DF, Green SS, Custer CS, Johnston RW.
    The incidence of salmonella in turkeys from experimental salmonella-controlled and uncontrolled, or normal, flocks processed at three turkey slaughter plants were compared. The results indicate that processing salmonella-controlled turkeys in a plant that routinely kills normal birds may result in the contamination of the salmonella-controlled birds, probably due to salmonella in the plant environment. The salmonella-controlled turkeys studied tended to have a lower incidence of salmonella than normal birds. These observation indicate that salmonella control practices in turkey raising can result in a salmonella reduction in market birds even under existing commercial slaughter, evisceration, and cooling procedures.
    The Salmonella-free turkeys was a project initiated by B.S. Pomeroy at U. Minn:
    Lack of an economic incentive failed to sustain the project.
    Avian Dis. 1989 Jan-Mar;33(1):1-7.
    Studies on feasibility of producing Salmonella-free turkeys.
    Pomeroy BS, Nagaraja KV, Ausherman LT, Peterson IL, Friendshuh KA.
    The feasibility of producing salmonella-free turkeys was investigated over a 5-year period. In Phase 1, a hatchery-breeder flock operation was monitored extensively for 4 years. Hatching eggs from a primary breeder over this period (1978-81) resulted in salmonella-free day-old poults from which 7500 hens and 600 tons were selected for breeders each of the 4 years. Approximately 2.5 million poults were produced over the 4 years. Salmonella arizonae was isolated from the hatchery debris over a 2-week period in 1980. The pelleted feed contained no animal protein products except fish solubles. A sample of feed from each delivery was cultured with no salmonella isolations. Environmental samples of dust and litter remained negative for salmonella. Phase 2 involved monitoring seven grow-out flocks initiated with salmonella-free poults with extra precautions directed at the feed and environment. The intestinal tracts of five of seven flocks at the time of marketing were negative for salmonella. Phase 3 involved a primary breeder-hatchery that had a 10-year history of S. sandiego infection in its breeder flocks and poults. A vaccination program using an autogenous oil-adjuvant bacterin supplementing other sanitation and management efforts resulted in elimination of S. sandiego. Because the breeder went out of business, it was not possible to determine if the freedom from salmonella could be sustained over a period of years.

  • Doc Mudd

    Some new/old news on salmonella and poultry — feed is far too often contaminated, influencing prevalence of salmonella in live birds and on carcasses.
    This recent study, reported on FSN (touting the imagined virtues of organic chicken) nicely illustrates tracking of contaminated feed & birds:
    This study from 35 years ago identified the same tracking:
    This seems like a prime HACCP opportunity for progressive poultry growers – pay attention to quality of incoming feed and hold feed supplier’s feet to the fire…before Bill Marler shows up and does it for you!
    Just one variable in the salmonella/poultry equation, I know, but one a producer can easily do something about.