Turkey Salmonella Outbreak Linked to Illness & Death
Food poisoning Attorney and Catastrophic Injury Lawyer reviews illnesses and deaths and the recent turkey salmonella outbreak for plaintiffs nationwide
The U.S. Department of Agriculture’s Food Safety and Inspection Service and the U.S. Centers for Disease Control and Prevention (CDC) have issued warnings and recalled Jennie-O turkey products linked to a serious nationwide salmonella outbreak. The turkey recall involved over 91,000 pounds of raw ground turkey product after the USDA found that a sample tested positive for salmonella.
The samples were from a September, 2018 production, and products were shipped nationwide. At least 164 people in 35 states have suffered illness from the turkey salmonella outbreak. One person in California died and dozens of others have been hospitalized. Officials worry that the turkey salmonella outbreak could be widespread and worsen as Thanksgiving approaches.
The USDA and CDC have been working to prevent outbreaks and food contamination, though each month new food recalls are announced. Salmonella symptoms include fever, diarrhea and stomach cramps, and may cause health complications.
Joe Lyon is a catastrophic injury lawyer and food poisoning attorney reviewing turkey salmonella outbreak injuries for plaintiffs nationwide.
Common Food Poisoning Illnesses
Recent USDA Food Recalls
Prevent Turkey Salmonella Outbreak Illness
Health and Safety tips to prevent salmonella include:
- Thaw turkey in refrigerator—thawing temperature should be monitored. Turkey should stay below 40° F as it thaws to prevent growing bacteria
- Prevent thawing turkey fluids from contaminating other food
- Don’t wash raw turkey—washing in the sink can may spread bacteria
- Wash hands and kitchen surfaces well
- Use a food thermometer: 165° F is a safe internal temperature
If you or a loved one has suffered from a foodborne infection, and have questions about the legal remedies available to improve quality of life and medical care, contact The Lyon Firm at (800) 513-2403. You will speak directly with Mr. Lyon, and he will help you answer critical questions regarding food contamination outbreaks.