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More Turkey Recalled HEB

For futher reading go here Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 185,000 pounds of ground turkey products that may be contaminated with a strain of Salmonella Heidelberg, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The products subject to recall include: Fresh Ground Turkey Chubs 16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15 with Use or Freeze by Dates of 09/12/2011, 09/13/2011, 09/19/2011 and 09/20/2011 16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey with Use or Freeze by Dates of 09/19/2011, 09/20/2011 and 09/21/2011 Fresh Ground Turkey Trays 19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey with Use or Freeze by Dates of 09/10/2011 and 09/12/2011 48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15 with Use or Freeze by Dates of 09/17/2011, 09/18/2011 and 09/19/2011 48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack with Use or Freeze by Dates of 09/11/2011, 09/12/2011, 09/13/2011, 09/15/2011, 09/17/2011 and 09/18/2011 16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey with a Use or Freeze by Date of 09/11/2011 Fresh Ground Turkey Patties 16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with a Use or Freeze by Date of 09/18/2011 16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15 with a Use or Freeze by Date of 09/17/2011 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. The products subject to recall today bear the establishment number "P-963" inside the USDA mark of inspection. The products were produced on August 23, 24, 30 and 31 of this year.



 
09/12/2011 6:43AM
More Turkey Recalled HEB
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