Garner, North Carolina -- March 13, 2019 -- Butterball, LLC today recalled a limited number of ground turkey products with a use- or sell-by date of July 26, 2018 due to potential to be contaminated with Salmonella Schwarzengrund.
Because these products were packaged nine months ago, it is highly unlikely any of the product will be found in retail stores, but it is possible that consumers may have product in their freezers. Impacted product will have both the use- or sell-by date of July 26, 2018 and one of the following UPC code/batch codes:
- Butterball Fresh Everyday Ground Turkey All Natural 85% Lean / 15% Fat, Tray Pack 16-ounce UPC 22655-71546
- Butterball Fresh Everyday Ground Turkey All Natural 93% Lean / 7% Fat, Tray Pack 16-ounce UPC 22655-71561
- Butterball Fresh Everyday Ground Turkey 85% Lean / 15% Fat, Tray Pack 48-ounce UPC 22655-71555
- Butterball Fresh Everyday Ground Turkey All Natural 85% Lean / 15% Fat, Tray Pack 48-ounce UPC 22655-71557
- Kroger Fresh Ground Turkey 85% Lean / 15% Fat, Tray Pack 48-ounce UPC 111141097993
- Food Lion 15% Fat Ground Turkey with Natural Flavorings, Tray Pack 48-ounce UPC 3582609294
- Butterball Fresh Everyday Ground Turkey All Natural 93% Lean / 7% Fat, Tray Pack 48-ounce UPC 22655-71556
- Butterball All Natural Ground Turkey 85% Lean / 15% Fat, Tray Pack 16-ounce UPC 22655-71547
It was verified that product tested positive for the presence of Salmonella Schwarzengrund, linking it to four illnesses at a single residential facility in Wisconsin and one illness in Minnesota. Butterball is working closely with the U.S. Department of Agriculture and state health departments to encourage the public to identify any potential frozen product and to dispose of it appropriately.
Consumption or improper handling of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Individuals concerned about an illness should contact their health care provider.
It is important to remember that bacteria, including Salmonella, are naturally present in the environment and as a result, raw poultry products may contain bacteria. That’s why it is so important to follow safe handling and cooking instructions when serving turkey.
- As with all fresh products, wash your hands, cooking utensils, and surfaces thoroughly, avoid cross contamination with other foods; cook food to a proper internal temperature; and refrigerate promptly to prevent food safety problems.
- Cooking turkey to an internal temperature of 165 degrees F, as measured by a food thermometer, is recommended by the USDA. Butterball recommends you test your thermometer before using in your turkey to ensure it gives you an accurate temperature read.
For more information on Salmonella Schwarzengrund and safe handling procedures for poultry products, consumers can visit the Ask Karen page at USDA’s FSIS website at https://www.fsis.usda.gov/wps/portal/informational/askkarenplease or use the Ask Karen mobile app.
Consumers with questions about the recall are asked to call 1-800-288-8372 ext. 4 between 10 a.m. and 7 p.m. Eastern for more information.