Cargill Ground Turkey Recall

Published: August 4, 2011

Cargill Ground Turkey Recall, Cargill, one of the producers of the nation’s largest meat, announced the recall of more than 35 million pounds of ground turkey Wednesday, linked to a salmonella outbreak that has sickened 76 people across the country and killed one in California.The U.S. Department of Agriculture says the voluntary recall is for fresh and frozen ground turkey produced by Cargill Value Added Meats out of its plant in Springdale, Arkansas, from February 20 to 2 August. The company suspended the production of ground turkey in this plant, but the products of other notes of turkey produced in Springdale are not part of the recall.

Consumers should return any packages opened or not elements of ground turkey products listed on the Cargill recall list ( for a full refund.

Because the recall goes back so far, much of the meat has probably already been consumed, said Richard Raymond, a former undersecretary for food safety at USDA.

The recall is the largest class I recall in the history of the USDA, which means that it “involves a health hazard situation where there is a reasonable probability that eating food can lead to problems health or death, “according to the rules of the USDA.

More important reminder of the nation occurred in 2008, when USDA officials ordered the recall of meat from Westland product two years, 143 million pounds of beef because the company did not keep sick animals from entering the food supply. However, it was a class II recall, who made “a low probability of adverse health consequences.”

The recall now comes the same day Secretary of Agriculture Tom Vilsack, said the International Association for Food Protection that healthy food is a national priority, with an emphasis on prevention.

“For poultry, we established new performance standards more protective of the salmonella,” he told the audience in Milwaukee. “Institutions that fail to meet our new standards will have their names published and inspected more intensified.”

Federal and state have sought the cause of the salmonella outbreak for months. On Monday, the Centers for Disease Control and Prevention published a survey saying that the microbe, Salmonella Heidelberg, is resistant to many commonly prescribed antibiotics.

The disease apparently began after March 1, and the most recent victim was reported Monday, the CDC reported. They are aged 1 to 88.

Seattle lawyer Bill Marler Food Safety said the public should have been said long ago that the products were obviously people disgusting. “I do not think it serves the Food Inspection Service, and security because it gives the impression that if they are tender in the industry, when in fact I know it is not what they do. “


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