Salmonella in Turkey Still Causing Illnesses

Posted on September 29, 2011

A 36 million pound recall of ground turkey two months ago hasn’t stopped people from getting sick from the product, which is contaminated with salmonella, according to recent news sources.

The turkey, produced by Cargill Meat Solutions Corp., has made 129 people in 34 states sick since February 27th. The most recent illness was reported September 13, according to the Centers for Disease Control and Prevention. One person has died. Ages of those who were affected range from 1 to 90, with the median age being 23.

Health officials believes that consumers are getting sick because they still have the product in their freezers. The particular strain associated with the turkey, Salmonella Heidelberg, is resistant to front-line antibiotics. Especially at risk are the elderly, infants, and those with weakened immune systems.

In order to avoid the bacteria, consumers should cook the meat to 165 degrees Fahrenheit. Use separate cutting boards for meat and other foods to avoid cross-contamination.

As a product defect lawyer, I hope that no one else will be sickened from the contaminated meat. I hope that this blog post will bring more awareness to the issue and encourage consumers to check their freezer. As a Los Angeles personal injury lawyer, consumer health and safety are one of my top priorities. Please practice safe and sanitary eating habits in your home.

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