USDA issues turkey health alert

GENESEO — If you bought and froze some turkey from Wegman’s in December, the USDA is recommending you dispose of it.

A public health alert has been issued for approximately 211,406 pounds of raw ground turkey products, produced by Plainville Brands, LLC of Pennsylvania.

The meat may have caused Salmonella Hadar illness, USDA officials said in a news release.

Health officials are concerned that some product may be frozen and in consumers’ freezers, according to the USDA’s Food Safety and Inspection Service. Consumers who have purchased the products are urged not to consume them.

The products should be thrown away or returned to the place of purchase, according to the USDA. Retail locations that may receive any of the returned meat from consumers are advised to destroy it immediately.

The raw ground turkey products were produced on Dec. 18 to Dec. 29, 2020 and include:

n One-pound packages of Wegmans 94% LEAN | 6% FAT Ground Turkey with Use by/freeze/sell by date of 1/3/21, 1/4/21, 1/8/21 and 1/10/21 on the front of the package.

n Three-pound packages of Wegmans 94% LEAN | 6% FAT Ground Turkey with Use by/freeze/sell by date of 1/3/21, 1/4/21, 1/8/21 and 1/10/21 on the front of the package.

The packages have establishment number EST. P-244 inside the USDA mark of inspection. They were shipped to retail locations nationwide.

A recall was not requested because it is believed that the products are no longer available for purchase.

Health and agriculture officials are investigating a multi-state outbreak of 28 Salmonella Hadar illnesses in 12 states with onset dates ranging from Dec. 28, 2020 through March 4, 2021. The traceback investigation showed one person consumed ground turkey produced by Plainville Brands.

An intact, unopened package of Plainville Brands’ ground turkey collected from the patient’s home tested positive for Salmonella Hadar and was closely related genetically to the sample from the patient.

The investigation is continuing, USDA officials said.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product.

The illness usually lasts 4 to 7 days. Most people recover without treatment, but in some cases the diarrhea may be so severe that the patient needs to be hospitalized.

Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

Johnson Newspapers 7.1