Jennie-O Turkey Burgers Recalled for Possible Salmonella

Jennie-O Turkey Store, of Willmar, Minnesota is recalling approximately 54,960 pounds of frozen, raw turkey burger products that may be contaminated with the dangerous, sometimes deadly, <"">Salmonella pathogen, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) just announced. The FSIS also announced that a foodborne illness outbreak has been linked to the recalled turkey.

This recall is a Class I, which means this is a health hazard situation in which there exists a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

The Jennie-O recall involves 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 November 23, 2010 and were distributed to retail establishments nationwide. When available, the retail distribution list(s) will be posted on FSIS’ website at Open_Federal_Cases/index.asp.

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.

Collaborating 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 the recalled Jennie-O turkey product prior to falling ill and requiring hospitalization; the last of these illnesses was reported on March 14, 2011. Following epidemiologic investigation, FSIS determined a link between the Jennie-O ground turkey products and this outbreak. Jennie-O Turkey Store has created an online resource for consumers with questions about this recall. It can be found on their website at

The FSIS is investigating the illnesses linked to this recall and notes that as the investigation continues, more raw turkey products may be recalled. The agency is alerting consumers to exercise additional care when handling raw turkey products and reminds consumers that to prevent Salmonellosis—the illness causes by the Salmonella bacteria—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-degrees Fahrenheit, using a food thermometer.

Salmonella-contaminated food and products may not look or smell spoiled; however, consumption of products contaminated with the Salmonella bacteria may cause Salmonellosis. Symptoms of Salmonella poisoning, which can take some time to become apparent, include fever, vomiting, abdominal cramps, and diarrhea and usually last four to seven days. Most persons recover without antibiotic treatment; however, the diarrhea can be severe, and hospitalization may be required. The elderly, infants, and those with impaired immune systems may develop more serious illness with the infection potentially spreading from the intestines to the blood stream, and then to other body sites; this can cause death unless the person is treated promptly with antibiotics.

This entry was posted in Food Poisoning, Salmonella. Bookmark the permalink.

© 2005-2019 Parker Waichman LLP ®. All Rights Reserved.