• 36 million pounds of ground turkey; no word on how many giblets source

• » One person killed, 76 sickened: Salmonella is no laughing matter, and Cargill is responding quickly to the crisis. “It is regrettable that people may have become ill from eating one of our ground turkey products and, for anyone who did, we are truly sorry,” said Steve Willardsen, who’s in charge of the company’s turkey-processing business. Ground turkey is particularly susceptible to salmonella contamination — at any given time, federal research says that 10 to 15 percent of all ground turkey is contaminated with salmonella. In the case of the Cargill outbreak, the meat was infected with a antibiotic-resistant variety called Salmonella Heidelberg. While cooking the meat at 165° F kills the salmonella, the problem arises when handling the meat, which can infect other foods nearby. Might want to be careful, carnivores.

Posted by Ernie Smith • Permalink