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Cargill Issues Another Ground Turkey Recall

Cargill Corp. has announced an immediate and voluntary recall of 185,000 pounds of 85 percent lean, fresh ground turkey products because of possible contamination from Salmonella Heidelberg.

The action is a Class One recall, which is classified as the highest health risk, the company's website says. The turkey was produced at the company's Springdale, Ark., facility on Aug. 23, 24, 30 and 31.

Affected products include the brands Shady Hill and Honeysuckle White, among others.

Cargill initiated the recall as a result of one confirmed test sample taken by the U.S. Department of Agriculture during a review of the processing facility. The firm has voluntarily suspended production of ground turkey products at its Springdale turkey-processing facility.

Salmonella is a common bacterium with about 2,400 strains, the vast majority of which are not harmful to humans. It is commonly found in plants, animals, water, soil and humans.

The federal Centers for Disease Control and Prevention says that meat is safe to eat if it is properly cooked, which should be to 165 degrees Fahrenheit. The temperature should be checked with a meat thermometer.

Consumers should follow food safety practices when using ground turkey – or any ground meat – including washing hands with warm, soapy water for at least 20 seconds before and after handling raw meat, and cleaning all cutting boards and other surfaces after use. All meats should be properly refrigerated or frozen, and leftovers should be heated before eating.

Consumers should return any opened or unopened packages of ground turkey items listed on Cargill's ground turkey recall website to stores where they were purchased for a full refund. Consumers with questions about recalled ground turkey products can contact Cargill's consumer relations' toll-free number at (888) 812-1646.

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