One death and 164 reported illnesses in 35 state occurred but regulators did not say how many of those people were exposed to products sold by Jennie-O, a subsidiary of food industry giant Hormel. The U.S. Department of Agriculture has said that the outbreak includes a number of different producers in the industry.The recalled products of Jennie-O Turkey were sold nationwide. They had a use-by date of October 1 or 2, labeled with the establishment number “P-190,” but could still be in freezer. Children under 5, the elderly, and people with weakened immune systems are more likely to have severe illness from contaminated food between 12 and 72 hours after coming into contact with salmonella bacteria. “If you cook turkey to the internal temperature of 165 degrees this strain of salmonella should die,” experts explained.
“On behalf of the thousands of Jennie-O team members, we were concerned to learn that someone became ill after exposure to Salmonella in a raw turkey product. The turkey industry has been working together for many years to reduce Salmonella. Despite these efforts, this particular Salmonella strain can be found in 29 different manufacturing plants from 19 different companies, according to government agencies. We know the issue of Salmonella isn’t specific to Jennie-O, and to that end, we plan on continuing our leadership role in the effort to reduce Salmonella and educate consumers on how to safely handle and prepare raw turkey and are calling on others in the industry to do the same,” President Steve Lykkenof Jennie-O Turkey Store said in a statement. He also specified this recall only affects a very limited number of Jennie-O® ground turkey tray pack products produced at one facility on one production day.