Butterball recalls turkey products due to possible salmonella contamination

Butterball recalls nearly 80,000 pounds of turkey after salmonella cases

Butterball, Kroger, other brands of turkey recalled nationwide because of new multistate Salmonella outbreak

An investigation into a salmonella outbreak that involves three states, but mainly one household, resulted in 78,164 pounds of Butterball-made turkey products being recalled.

The Wisconsin Department of Health Services said Thursday the four patients have the same strain of salmonella and are linked to the Butterball ground turkey products being recalled.

"Because these products were packaged nine months ago, it is highly unlikely any of the product will be found in retail stores, but it is possible that consumers may have product in their freezers", Butterball said in its own release.

All of the potentially contaminated ground turkey was produced on July 7, 2018, and have the establishment number "EST. P-7345" in the USDA mark of inspection. Consumers who have purchased these products are urged not to consume them. The USDA recommends that you cook turkey to an internal temperature of 165 degrees F, as measured by a food thermometer.

Any consumers who have purchased some of the recalled turkey are advised to either throw the food away or return it to the place of purchase.

Wisconsin officials took three samples of Butterball ground turkey from a home where four of the patients live.

Butterball, perhaps the nation's best-known turkey brand, is recalling 39 tons of turkey because it might be tainted with salmonella.

48-ounce plastic-wrapped tray containing "Food Lion 15 percent Fat Ground Turkey with Natural Flavorings" with a sell or freeze-by date of July 26, 2018, lot code 8188 and UPC code 3582609294 represented on the label.

Products recalled on March 14, 2019 by Butterball.

Unfortunately, salmonellosis is a pretty common stomach infection.

Salmonella is estimated to cause about 1.2 million illnesses in the USA each year, resulting in 23,000 hospitalizations and 450 deaths.

Illustration of salmonella bacteria. Always wash your hands, cooking utensils and surfaces thoroughly and avoid cross-contamination with other foods.

Symptoms include diarrhea, abdominal cramps, and fever within 12 to 72 hours after consuming a contaminated product.

Most people recover without treatment; most of those hospitalized suffer from severe diarrhea. They also suggest those with weakened immune systems are more susceptible to illness. The illness, which usually last four to seven days, can be more risky for the elderly, infants and those with weakened immune symptoms.

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