Jennie-O recalling ground turkey in salmonella outbreak

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"The outbreak strain of Salmonella Reading is present in live turkeys and in many types of raw turkey products, indicating it might be widespread in the turkey industry", the CDC says in its update.

As the investigation continues health officials are surveying everyone who became infected to get a better idea of what they ate, when and where they purchased the turkey.

The products that have been recalled were produced on September 11 and have a "use by" date of October 1 or October 2, but the Food Safety and Inspection Service arm of the USDA is concerned about meat frozen by buyers.

Regulators did not say how many people were exposed to Jennie-O products. The U.S. Department of Agriculture and other regulatory agencies have not released the names of any other companies involved, despite pleas from public watchdog groups that consumers need more information ahead of Thanksgiving. The company has provided detailed instructions on identifying and returning recalled products.

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Just ahead of Thanksgiving, the US Department of Agriculture's Food Safety and Inspection Service (USDA) has recalled more than 91,000 pounds of Jennie-O turkey products.

Check the back of packages for date and production codes to help determine if you have the recalled turkey in your home.

The CDC says signs of illness from salmonella can include diarrhea, fever, and stomach cramps. The CDC is urging consumers to practice safe preparation and cooking, including washing hands frequently when handling raw products, cleaning food preparation areas thoroughly, and cooking meat to an internal temperature of 165 degrees Fahrenheit.

"If FSIS had the ability to identify the source of this Salmonella strain, then the agency would immediately recall the items", the agency stated. The outbreak started in November 2017, but wasn't made public until July 2018. The outbreak, which began around November 20th of past year, has sent at least 63 people to the hospital and claimed at least one life. Children under 5, the elderly, and people with weakened immune systems are more likely to have severe illness from contaminated food that could lead to hospitalization.

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