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Ground turkey blamed for salmonella death, outbreak

post #1 of 18
Thread Starter 

http://www.msnbc.msn.com/id/43978664/ns/health-f/?gt1=43001

post #2 of 18

Thanks for posting !!!!

post #3 of 18

Consider the source.  MSNBC will sensationalize anything to the detriment of the country.  It is ground turkey for the love of all that is sacred!  Why won't people learn to cook safely?

 

Good luck and good smoking.

post #4 of 18
Thread Starter 
Quote:
Originally Posted by Venture View Post

Consider the source.  MSNBC will sensationalize anything to the detriment of the country.  It is ground turkey for the love of all that is sacred!  Why won't people learn to cook safely?

 

Good luck and good smoking.


I would rather post and be safe than not warned at all. Just a public service announcement. police.gif

 

post #5 of 18

I would take all of that meat.  I consider any meat I buy to be contaminated.  When the fallout is done, it is improper handling and cooking of meat that is the culprit.  That is assuming we are dealing with raw meat of course.

 

Good luck and good smoking.

post #6 of 18

Thank you for the post.  Under sanitary conditions pathogens can be avoided from being introduced into our nation's food supply.  When they are, the public needs to know.  Improper cooking is not always easily discernible when ground meats are cooked in stews, gravies, etc; just one little piece of ground meat in a pile of ground meat not thoroughly cooked enough, one flip of the spatula away from frying it right can contaminate a whole meal, buffet, production line or huge gathering and the pathogen can spread throughout it.

post #7 of 18

Foxnews has this story up too. Thanks for the heads up Mike

post #8 of 18

AP is carrying it as well.  For now it looks like it will be a while before they get to the bottom of it.

 

Ground meat should always be handled and cooked as if it were contaminated.

 

Good luck and good smoking.

post #9 of 18

Thanks Mike!

 

Bear

post #10 of 18

Bear X2

post #11 of 18

It appears that Cargill is being investigated for this one.

 

http://abclocal.go.com/ktrk/story?section=news/consumer/recalls&id=8287460

 

Thanks to Meateater for being the first to bring this to our attention.

 

Also note a bit of common sense:

 

"Government officials say that even contaminated ground turkey is safe to eat if it is cooked to 165 degrees. But it's also important that raw meat be handled properly before it is cooked and that people wash their hands with soap for at least 20 seconds before and after handling the meat. Turkey and other meats should also be properly refrigerated or frozen and leftovers heated."

 

Always be safe and treat ground meat as though it were contaminated.

 

Good luck and good smoking.

post #12 of 18
Thread Starter 

I heard this on the local rock station today a few times, sounds like it started in Sacramento Calif. Be careful folks. 

post #13 of 18

Hard to say.  The rumors are still pouring in and the hysteria continues:

 

Food manufacturing giant Cargill announced a voluntarily nationwide recall of ground turkey products produced at the company's Springdale, Ark., plant from Feb. 20 through Aug. 2.

 

http://www.csmonitor.com/USA/Latest-News-Wires/2011/0803/Cargill-recall-turkey-recalled-after-salmonella-poisoning

 

And the beat goes on.

 

Handle and cook all meat safely.  Other peoples' lives are in our hands at times.

 

Good luck and good smoking.

post #14 of 18

This one is still going on so I decided to bump it up with a little more associated info.

 

In a New York Times Article (take that for what you will.  LOL) it was stated that the USDA reported:

 

"Last year(meaning 2010), the U.S.D.A. found that 10 percent of ground turkey samples that it tested contained salmonella. Just 2 percent of ground beef samples contained the bacteria, while 19 percent of ground chicken samples were contaminated with the pathogen.

“Ground poultry meat is among the most contaminated products, and consumers really need to understand the importance of thorough cooking and proper handling,” Ms. Smith DeWaal said."

 

That is a lot.  19% of ground chicken, 10% of ground turkey, and 2% of ground beef contain salmonella contamination coming out of the processing plant.  These figures do not include e coli or any other bad stuff that could be in there. Salmonella figures only.

 

This is why I consider any meat I buy to be contaminated and that it needs to be handled accordingly.

 

Having said that, I firmly believe our meat producers and processors are providing us with the safest and most plentiful food supply in history.

 

It is just our job not to mess up, knowing that there are dangers out there.

 

Good luck and good smoking.

 

 

post #15 of 18

Cargill is responsible.  just started a new thread in Food Safety about it.

post #16 of 18

I would bet Dollars to Dounuts that the bulk of the illnesses were not a result of under cooked turkey but Cross contamination. The people that are big fans  of ground poultry, use it as a Healthy alternative to ground beef. Along the same line, a higher consumtion of salad is found among the most health conscious. Mix up a batch of Turkey Meatloaf, followed by a tossed Salad without proper sanitation and you have a week of misery or WORSE. Some people just don't THINK!

 

In the first restaurant in which I was hired to manage, the kitchen was a disaster waiting to happen. I was the first employee hired in this Diner that was Servsafe Certified. Day 1, I went into the walk-in to find a case of iced Whole Chickens on a top shelf directly over bus pans of freshly sliced Lunch Meats and sliced Tomatoes! When I brought it to the attention of the owner, I got a bewildered, " what, that's a problem? It's on a Sheet Pan!", then a argument over why I wanted to Toss 5 pounds of Cold Cuts and a container of Tomatoes.  Scary stuff and a week of OJTin sanitation with the entire kitchen staff...JJ

post #17 of 18

Jimmy, when I was working in restaurants that was a never ending training problem.  I read once that the vast majority of these cases come out of the home kitchen.  If training restaurant employees is difficult, imagine the situation in the average home kitchen.

 

Good luck and good smoking.

post #18 of 18
Thread Starter 

Here's a timeline from the CDC.

 

http://www.cdc.gov/salmonella/heidelberg/index.html

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