By: Tony Flood   Date: 9/15/11

The following is an update to an earlier blog posted on August 4, 2011 in response to a recall of ground turkey.  Today, we are revisiting the topic of food recalls to provide practical information to keep you and your family safe and to reduce the risk of foodborne illness.

Over the past few days, there continues to be escalating media attention regarding a recall of ground turkey.  Earlier this week, the U.S. Department of Agriculture announced that approximately “185,000 pounds of ground turkey products that may be contaminated with a strain of Salmonella Heidelberg” had been recalled.  The strain of Salmonella Heidelberg is similar to that of an earlier outbreak of Salmonellosis from an earlier recall of ground turkey on August 3, 2011.

What should I do to stay safe from foodborne illness?
“To prevent salmonellosis and other foodborne illnesses, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, and cook poultry-including ground turkey-to 165° F, as determined with a food thermometer. FSIS is continuing to work with CDC, affected state public health partners, and the company on the investigation. If you have symptoms, consult a health care provider.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within 6 to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days. The outbreak strain of Salmonella Heidelberg is resistant to several commonly prescribed antibiotics; this antibiotic resistance may be associated with an increased risk of hospitalization or possible treatment failure in infected individuals.”

Back to Basics:  Food Recall Safety
First and foremost everyone should all become familiar with Recall Basics, a simple, practical set of guidelines to follow whenever there is a food recall in effect.  It’s important that if the food product being recalled is one that you or your family regularly eats or purchases that you check the recall notice to determine exactly which foods have been recalled and check to see if you have those products in your home.  There are five easy steps to follow once you’ve discovered that you have a recalled food product in your home.  They include:

   • Do not eat the product
   • Do not provide the product to others (e.g., do not give to food banks, pets, etc.)
   • Dispose of the product carefully
   • Do not puncture or otherwise open the product
   • Wash your hands with warm, soapy water after handling the product

Back to Basics:  Food Safety
While a food recall is related to a specific contamination – such as salmonella, there are simple food safety practices that should be followed at all times—not just when foodborne illness or a food recall is in the news! 

• CLEAN:
   o Wash your hands with soap and water for at least 30 seconds before preparing or consuming food and before and after handling raw meat and poultry.
   o Wash cutting boards, dishes and utensils with hot soapy water.
   o Clean up spills and juices from raw food products right away,

• SEPARATE:
   o Keep raw meat, fish and poultry away from other food that isn’t going to be cooked.
   o Use different cutting boards, dishes and utensils for raw meat, poultry and egg products than for the cooked food or other food that is ready to eat (like salads).

• COOK:
   o Cook meat, poultry, seafood, and egg products to their safe internal temperature before eating.
   o Use a food thermometer to determine that the food has been cooked to its safe internal temperature.

• CHILL:
   o Refrigerate or freeze raw meat, poultry and seafood within two hours of purchasing it (or one hour if it’s above 90⁰F).
   o Refrigerate cooked meat, poultry and seafood within two hours after cooking.

Following these basic food safety practices and staying aware during a food recall will help keep you and your family safe and reduce the risk of foodborne illness!

Here are a few more resources for information on food safety and food recalls:
• A Consumer’s Guide to Food Safety Risks
• Food Safety Resource Page
• The Partnership for Food Safety Education
• The Food Safety and Inspection Service