Jennie-O recalls more ground turkey due to potential salmonella contamination

Jennie-O recalls more ground turkey due to potential salmonella contamination Photo: USDA

December 22, 2018 01:34 PM

Jennie-O Turkey is recalling about 164,000 pounds of raw ground turkey products due to potential salmonella contamination, according to the United States Department of Agriculture.

The USDA said the recall was part of a salmonella outbreak that involved 216 patients in 38 states. 

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"Patients have reported eating different types and brands of turkey products purchased from many different stores, handling raw turkey pet food and/or raw turkey, or working with live turkeys or living with someone who handled live turkeys," the USDA said.

RELATED: Jennie-O Recalling Ground Turkey in Salmonella Outbreak

The products included in the recall are as follows:

  • 3-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 and 11/13/18 on the side of the trays.
  • 1-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
  • 1-lb. packages of “Jennie-O TACO SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
  • 1-lb. packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
  • 3-lb. packages of “Jennie-O Ground Turkey 85% LEAN | 15% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays.
  • 2.5-lb. packages of “Jennie-O Ground Turkey 93% LEAN | 7% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays. 
  • 3-lb. packages of “STATER BROS. 85% LEAN | 15% FAT ALL NATURAL Ground Turkey” with a “Use or freeze by” date of 11/12/18 on the side of the trays.

Customers who have purchased these products should throw them out or return them to their place of purchase, according to the USDA.

Anyone with questions about the recall can contact Hormel Consumer Engagement at 800-621-3505.

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