Cargill Recalls 36M Lbs. of Turkey Products


The CDC estimated that 50 million people each year get sick from food poisoning -- and 3,000 die. Salmonella is the cause of most food poisoning, and health officials say that they have made virtually no progress against stopping it.

Government officials say that contaminated ground turkey is safe to eat if handled properly.

Follow These Tips from the CDC to Avoid Salmonella Poisoning

Wash Your Hands Be sure to also wash kitchen surfaces and utensils with soap and water immediately after they have been in contact with raw meat or poultry. Then be sure to disinfect surfaces that have been in contact with raw meat using a freshly prepared solution of 1 tablespoon unscented liquid chlorine bleach to 1 gallon of water.

Cook Poultry Thoroughly Ground turkey and ground turkey dishes should always be cooked to 165 °F internal temperature as measured with a food thermometer; leftovers also should be reheated to 165 °F. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink. Be particularly careful with foods prepared for infants, older adults, and persons with impaired immune systems. For more information, visit

If Served Something Undercooked, Send It Back If you go to a restaurant and noticed your poultry is undercooked -- send it back to the kitchen.

Avoid Cross-Contamination Uncooked meats should be kept separate from produce, cooked foods, and ready-to-eat foods. Hands, cutting boards, counters, knives, and other utensils should be washed thoroughly after touching uncooked foods.

Refrigerate Refrigerate raw and cooked meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking. Refrigerators should be set to maintain a temperature of 40 °F or below.

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