Food Safety Scares Ahead of Thanksgiving Dinner

November 21, 2018 10:47 AM
 
Ahead of the holiday week, consumers are being warned by government watchdogs about food safety and disease traceability. Here’s a quick run down on how to keep your holiday menu safe.

First it was turkey, now romaine and ham. Ahead of the holiday week, consumers are being warned by government watchdogs about food safety and disease traceability. Here’s a quick run down on how to keep your holiday menu safe:

Romaine Lettuce

The Centers for Disease Control and Prevention (CDC) said Tuesday to avoid romaine lettuce because it might be contaminated with Shiga toxin-producing E. coli bacteria. Retailers began pulling the product immediately.

The CDC advised throwing away any remaining lettuce in refrigerators and sanitizing shelves and drawers where it was stored. The Packer reports 32 cases of sickness in 11 U.S. states and 18 in Canada.

While it’s not genetically related to the Yuma outbreak from earlier this year, U.S. officials say they are unable to pinpoint any specific source.

Turkey

Yes, Thanksgiving’s centerpiece is a risk. As of Nov. 5, 2018, 164 people say they’ve been infected with a strain of Salmonella Reading from turkey products in 35 states. Of those affected, 63 have been hospitalized and one death has occurred.

In interviews, ill people report eating different types and brands of turkey products purchased from many different locations.

To date there is only one product recall.

On Nov. 15, Jeannie-O Turkey Store Sales in Barron, Wis., recalled 91,388 lb. of raw ground turkey products. The recalled ground turkey was sold in one-pound packages labeled with establishment number “P-190”. This is found inside the USDA mark of inspection. The following products were recalled:

  • “Jennie-O Ground Turkey 93% LEAN | 7% FAT” with “Use by” dates of 10/01/2018 and 10/02/2018.
  • “Jennie-O Taco Seasoned Ground Turkey” with a “Use by” date of 10/02/2018.
  • “Jennie-O Ground Turkey 85% LEAN | 15% FAT” with a “Use by” date of 10/02/2018.
  • “Jennie-O Italian Seasoned Ground Turkey” with a “Use by” date of 10/02/2018.

The CDC reminds all consumers to handle raw turkey carefully and cook it thoroughly to an internal temperature of 165°F to prevent food poisoning. Raw turkey products can have germs that spread around food preparation areas and can make you sick. Clean food prep surfaces, cutting boards and utensils with warm soapy water.

Ham

If you circumvent the turkey, be careful which ham products you select.  Earlier this year, Johnston County Hams recalled 89,096 lb. of ready-to-eat ham products for a listeria monocytogenes contamination.

The ready-to-eat deli-loaf ham items were produced from April 3, 2017 to Oct. 2, 2018. The following products subject to recall are:

  • Varying weights of 7-lb. to 8-lb. plastic-wrapped “JOHNSTON COUNTY HAMS, INC. COUNTRY STYLE FULLY COOKED BONELESS DELI HAM.”
  • Varying weights of 7-lb. to 8-lb. plastic-wrapped “Ole Fashioned Sugar Cured The Old Dominion Brand Hams Premium Fully Cooked Country Ham” with Sell-By dates from 4/10/2018 to 9/27/2019.
  • Varying weights of 7-lb. to 8-lb. plastic-wrapped “Padow’s Hams & Deli, Inc. FULLY COOKED COUNTRY HAM BONELESS Glazed with Brown Sugar.”
  • Varying weights of 7-lb. to 8-lb. plastic-wrapped “Premium Fully Cooked Country Ham LESS SALT Distributed By: Valley Country Hams LLC” with Sell-By dates from 4/10/2018 to 9/27/2019.
  • Varying weights of 7-lb. to 8 lbs. plastic-wrapped “GOODNIGHT BROTHERS COUNTRY HAM Boneless Fully Cooked.”

These items were shipped to distributors in Maryland, North Carolina, New York, South Carolina and Virginia, and bear establishment number “EST. M2646” inside the USDA mark of inspection.

Read more from Farm Journal’s PORK.


Related Content:

Traceability Critical To Romaine Outbreak

Federal agencies to industry: stop shipping romaine

Johnson County Hams Recalls Meat For Possible Listeria Contamination

 

 

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