The recent recall of ground turkey products is a reminder to all that proper food safety techniques and proper food handling and hand washing are important safeguards to prevent risks to your health. An ounce of prevention always outweighs the risk of potential exposure. Marion County Public Health and the USDA Food Safety Inspection Service (FSIS) are advising that you check your refrigerators and freezers for the possibility that you may have packages of the recalled products. Please follow the FSIS recommendations, including return of unused products to the place that you may have purchased them from. There have not been any reported cases of illnesses associated with the indicated Salmonella strain as of this date in Marion County. For more information please contact the toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
Recommendations for Preventing Salmonellosis
• Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
• Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
• Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for ground meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
• Refrigerate raw 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.